Spicy Salsa Meatloaf

Traditional? Yes.

Boring? Not in a million years.

Meatloaf has sat on my ”recipes to try” list for some time, but I finally took a crack at the dinner staple last weekend. I couldn’t believe how incredibly simple the recipe was, which allowed me to put my twist on this classic American dish.

Spicy Salsa Meatloaf

Don’t be fooled by the crispy corner piece – cooking some of the oats and adding milk made for a moist and savory loaf. Not to mention, the ground beef to ground chicken ratio gave the dish some depth.

Serves 6-8

Slightly adapted from Quaker Oats’s Classic Meatloaf

Ingredients

• 1 pound lean ground beef
• 1 pound lean ground chicken
• 3/4  cup old-fashioned (1/2 cup cooked, 1/4 cup uncooked)
• 3/4  cup finely chopped onion
• 1/2  cup ketchup
• 1  egg, lightly beaten
• 1/4 cup skim milk
• 1  tablespoon Worcestershire sauce or soy sauce
• 2  cloves garlic, minced
• 1/2  teaspoon salt
• 1/4  teaspoon black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1 cup homemade fire-roasted salsa (or a store-bought variety if you don’t have time)

Steps

1. Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. Shape meatloaf mixture into 10×6-inch loaf on rack of broiler pan.
2. Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Remove from oven, and add the salsa to the top. Return to oven for 20 minutes.
3. Remove from oven again and let stand five minutes before slicing. Cover and refrigerate leftovers promptly and use within two days, or wrap airtight and freeze up to 3 months.

I don’t think this plate could look any more traditional – meatloaf, potato, peas and corn.

The next time I make this I’m going to add a diced jalapeño and chopped green chiles to the loaf. Bring on the heat!

Questions

1. Are you a fan of meatloaf?
2. What is your favorite meatloaf recipe?

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