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Salsa Meat Loaf

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“This meat loaf is a bit different and I hope to try it soon. The recipe is from Anne Lindsay's New Light Cooking. A good selection of optional ingredients allows you to make it according to what you have on hand.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb extra lean ground beef
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 3 slices whole wheat bread, crumbled
  • 1 12 teaspoons dried thyme, crushed
  • 1 12 teaspoons dried oregano, crushed
  • 1 cup salsa
  • 1 egg, lightly beaten
  • 14 cup fresh cilantro (optional) or 14 cup parsley, chopped (optional)
  • 1 sweet green pepper, chopped (optional)
  • 1 stalk celery, chopped (optional)
  • 1 carrot, peeled and chopped (optional)
  • 1 cup corn (optional)
  • 12 teaspoon salt
  • 12 teaspoon pepper

Directions

  1. Combine 1/2 the salsa with all other ingredients, mixing until just combined.
  2. Spoon into 9x5-inch loaf pan, smoothing top.
  3. Spread remaining salsa over top (may be made ahead and refrigerated up to 3 hours at this point).
  4. Bake in 350F oven for 55 minutes or until firm to the touch and meat thermometer reads 170°F.
  5. Pour off fat.

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