Rio Grande Meat Loaf

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Servings: 6 Difficulty: Intermediate
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A zesty, savory meatloaf with Mexican-inspired spices and a tangy ketchup glaze
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This Rio Grande Meat Loaf offers a delightful twist on the classic American comfort food by incorporating bold, Mexican-inspired flavors. The ground beef is mixed with finely chopped mushrooms for added texture and moisture, while crushed tortilla chips provide a subtle crunch and earthy note. Seasoned with garlic salt and a hint of red pepper, the loaf is bound together with egg and baked to perfection. The use of Ketchup ‘n Onions adds a sweet and tangy glaze that complements the savory meat. Ideal for family dinners, potlucks, or meal prep, this dish is hearty, aromatic, and incredibly satisfying. It&# 226;€™s easy to make with pantry staples, ensuring you’ll have a delicious, home-style meal ready in no time.

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Rio Grande Meat Loaf

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 313.3

Description

This Rio Grande Meat Loaf offers a delightful twist on the classic American comfort food by incorporating bold, Mexican-inspired flavors. The ground beef is mixed with finely chopped mushrooms for added texture and moisture, while crushed tortilla chips provide a subtle crunch and earthy note. Seasoned with garlic salt and a hint of red pepper, the loaf is bound together with egg and baked to perfection. The use of Ketchup 'n Onions adds a sweet and tangy glaze that complements the savory meat. Ideal for family dinners, potlucks, or meal prep, this dish is hearty, aromatic, and incredibly satisfying. It&# 226;€™s easy to make with pantry staples, ensuring you’ll have a delicious, home-style meal ready in no time.

Ingredients

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Drain the canned mushrooms, reserving 1/4 cup of the liquid. Finely chop the mushrooms.
  3. In a large bowl, combine the chopped mushrooms, reserved liquid, ground beef, crushed tortilla chips, garlic salt, beaten egg, red pepper, ketchup, and dash of pepper.
  4. Mix the ingredients thoroughly until just combined.
  5. Shape the mixture into a loaf measuring approximately 8 x 4 x 1 1/2 inches in a shallow baking dish.
  6. Bake in the preheated oven for 1 hour.
  7. Remove from the oven and let the meatloaf stand for 5 minutes before slicing.
  8. Serve warm with additional Ketchup 'n Onions if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 313.3kcal
% Daily Value *
Total Fat 17.2g27%
Saturated Fat 6.8g34%
Cholesterol 88.5mg30%
Sodium 303.5mg13%
Total Carbohydrate 5.8g2%
Dietary Fiber 0.7g3%
Sugars 4.3g
Protein 31.7g64%

* 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

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.

Substitutions: You can substitute ground turkey or chicken for a lighter version. Use regular ketchup mixed with diced onions if Ketchup 'n Onions is unavailable.

Tips: For a crispier top, broil the meatloaf for the last 2-3 minutes of baking, watching closely to prevent burning. Ensure the internal temperature reaches 160 degrees F (71 degrees C) for food safety.

Keywords: meatloaf, beef, mexican, comfort food, baking, dinner, ground beef, mushrooms, tortilla chips, ketchup, garlic, red pepper, easy recipe, family meal, potluck, hearty, savory, homemade, classic, spiced
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