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Rio Grande Meat Loaf

Rio Grande Meat Loaf recipe image
This Rio Grande Meat Loaf is a comforting twist on the classic American dish, infused with bold Mexican-inspired flavors. The ground beef is bound with an egg and seasoned with garlic salt and a kick of red pepper, creating a rich and aromatic base. Finely chopped mushrooms add earthy depth and moisture, while crushed tortilla chips provide a delightful textural contrast, both within the loaf and as a subtle crunch. The Heinz Ketchup 'n Onions serves a dual purpose, mixing into the meat for savory sweetness and offering a perfect dipping sauce. Ideal for family dinners, potlucks, or a hearty weeknight meal, this meatloaf is simple to prepare yet delivers robust, home-style satisfaction. It pairs wonderfully with roasted potatoes, green beans, or a fresh side salad.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 514.6
Description
This Rio Grande Meat Loaf is a comforting twist on the classic American dish, infused with bold Mexican-inspired flavors. The ground beef is bound with an egg and seasoned with garlic salt and a kick of red pepper, creating a rich and aromatic base. Finely chopped mushrooms add earthy depth and moisture, while crushed tortilla chips provide a delightful textural contrast, both within the loaf and as a subtle crunch. The Heinz Ketchup 'n Onions serves a dual purpose, mixing into the meat for savory sweetness and offering a perfect dipping sauce. Ideal for family dinners, potlucks, or a hearty weeknight meal, this meatloaf is simple to prepare yet delivers robust, home-style satisfaction. It pairs wonderfully with roasted potatoes, green beans, or a fresh side salad.
Ingredients
  • 1 can (3 oz) mushrooms
  • 1 1/2 pound Ground beef
  • 1 Egg, slightly beaten
  • 1/3 cup Heinz Ketchup 'n Onions
  • 1/3 cup Crushed tortilla chips
  • 1/2 teaspoon Garlic salt
  • 1/8 teaspoon Red pepper
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175°C).
  2. 2
    Drain the canned mushrooms, reserving exactly 1/4 cup of the liquid. Finely chop the mushrooms.
  3. 3
    In a large bowl, combine the chopped mushrooms, reserved mushroom liquid, ground beef, beaten egg, ketchup 'n onions, crushed tortilla chips, garlic salt, and red pepper.
  4. 4
    Mix thoroughly until all ingredients are evenly distributed.
  5. 5
    Transfer the mixture to a shallow baking dish and shape it into a loaf approximately 8x4x1.5 inches.
  6. 6
    Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C).
  7. 7
    Remove from oven and let the meatloaf stand for 5 minutes before slicing to allow juices to redistribute.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 514.6kcal
% Daily Value *
Total Fat 27.3g42%
Saturated Fat 10.5g53%
Cholesterol 132.8mg45%
Sodium 521.9mg22%
Total Carbohydrate 14.7g5%
Dietary Fiber 1.5g6%
Sugars 6.5g
Protein 48.6g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve with additional Ketchup 'n Onions on the side if desired.

For a spicier kick, increase the red pepper to 1/4 teaspoon.

Ensure the meatloaf rests before slicing to prevent it from falling apart.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven.

If you prefer a crispier crust, you can sprinkle extra crushed tortilla chips on top before baking.

Keywords: meatloaf, ground beef, mexican style, tortilla chips, mushrooms, garlic salt, ketchup, onions, baked beef, dinner recipe, comfort food, family dinner, easy recipe, spicy meatloaf, potluck dish, beef loaf, tex-mex, main course, hearty meal, oven baked, homemade
Read it online: https://www.chefs-mate.com/recipe/rio-grande-meat-loaf-2/