Ingredients
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-
1
-
3/4
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1
-
1
-
1/2
-
1
-
1
-
1/2
-
3/4
-
-
-
-
-
Directions
Salsa Meatloaf OAMC, This meatloaf tastes even better reheated the next day! The measurements are approx. as I usually do not measure the amounts as I’m throwing it together.**edited on October 24 to add instructions see step 4 for Once a Month Cooking. I usually make this during a cooking blitz and freeze until needed., Very tasty! Would definitely make it again! The only things I might change next time would be less onion salsa has quite a bit of onion in it already and no chili powder in the sauce. Other than that it was quick, easy, and delicious!, Just a tip for perfect slicing with no crumbling. Just chill till very cold. Then slice. To heat, try tenting loosly. Heat for 15 to 18 min. Uncover. Brush with a bit more sauce I always make more sauce…essential for leftovers. &heat till hot . If serving extra on the side …I heat it in a pan to get flavors to blend well..Sometime try topping with fresh grated cheddar during last few minutes. For tweeks , use 1 T. Less soup mix then add in 1T. dried onion flakes. They can soften if you let them sit in the Salas ahead of time Or quick saute them with the very finely diced onion. use low sodium Worcestershire because it just tastes better. The sause is sldo good on burgers with cheddar cheese
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Steps
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1
Done
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Mix Ingredients For Loaf Together and Place in a Loaf Pan. |
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2
Done
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Bake at 350 Degrees For 45 Minutes or Until Almost Done. |
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3
Done
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Top Loaf With Sauce and Bake 10-15 Minutes Longer. |
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4
Done
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** For Oamc: Complete Steps 1 & 2 but Bake Until Done. Defrost Overnight, Top With Sauce and Then Bake at 350 Degrees For 20 Minutes or Until Sauce Bubbles. or Bake from Frozen For 1 Hour at 350 Degrees, Top With Sauce and Then Bake For 30 Minutes or Longer Until Sauce Bubbles.** |
