Include in Print View:

Rio Grande Meat Loaf

Rio Grande Meat Loaf recipe image
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;ÂÂs easy to make with pantry staples, ensuring youâÂÂll have a delicious, home-style meal ready in no time.
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;ÂÂs easy to make with pantry staples, ensuring youâÂÂll have a delicious, home-style meal ready in no time.
Ingredients
  • 1 can (3 oz) mushrooms, drained
  • 1/3 cup Crushed tortilla chips
  • 1 1/2 pound Ground beef
  • 1/2 teaspoon Garlic salt
  • 1 Egg, slightly beaten
  • 1/8 teaspoon Red pepper
  • 1/3 cup Heinz Ketchup 'n Onions
  • 1 dash Pepper
Directions
  1. 1
    Preheat the oven to 350 degrees F (175 degrees C).
  2. 2
    Drain the canned mushrooms, reserving 1/4 cup of the liquid. Finely chop the mushrooms.
  3. 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. 4
    Mix the ingredients thoroughly until just combined.
  5. 5
    Shape the mixture into a loaf measuring approximately 8 x 4 x 1 1/2 inches in a shallow baking dish.
  6. 6
    Bake in the preheated oven for 1 hour.
  7. 7
    Remove from the oven and let the meatloaf stand for 5 minutes before slicing.
  8. 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
Read it online: https://www.chefs-mate.com/recipe/rio-grande-meat-loaf/