Mexican Meatloaf | The Sisterhood of the Shrinking Jeans LLC


I grew up hating meatloaf. It seemed like my family had it ALL THE TIME!

I understand now why. Money can be tight when you are trying to feed a family of 8 (I’m one of 6 kids) on a truck driver’s income. My mom needed to make meals that were easy and cheap.

Now that I’m cooking for my own family (not that they always eat what I make), I decided I needed to introduce this spruced up version of my mother’s meatloaf to my very small list of go-to recipes.

And let me tell you…I now love meatloaf.

Whip up this bad boy, pop it in the oven, and play a game with the kids while it cooks.  Easy peasy.

All I do to round out this meal is open a bag of baked tortilla chips, heat up a can of hominy, and we are good to go.

Bonus: This meatloaf is killer as leftovers.  NUM!

And I never thought I would say that about meatloaf.

Mexican Meatloaf

POINTS® Value: 3
Servings: 6
Preparation Time: 15 min
Cooking Time: 65 min
Level of Difficulty: Easy
Cook this spiced-up meatloaf on a broiler pan so any excess fat can drip away. Line the bottom of the pan with foil for speedy clean up.
1 spray(s) cooking spray
1/2 pound(s) raw extra lean ground beef
1/2 pound(s) lean ground turkey, breast
2 large egg white(s)
2 oz cornbread stuffing dry mix, (about 1 cup)
1 medium onion(s), chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce
  • Preheat oven to 375°F. Coat a broiler pan with cooking spray.
  • In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan.
  • Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.

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