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.
Slightly adapted from Quaker Oats’s Classic Meatloaf
- 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)
- 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.
- 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.
- 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!
- Are you a fan of meatloaf?
- What is your favorite meatloaf recipe?