Easy mexican meatloaves

MexicanMeatloaves
Dinner tonight, April 4, 2014
A great and easy dish, make it spicy with 1-2 chipotle chilies , serve with rice or green beans
8 Servings

  • 2 lb. lean ground beef
  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 1 can (14-1/2 oz.) Mexican-style diced tomatoes, undrained
  • 1-½ cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
  • 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, ( or just normal chunky Salsa ) divided
  • 2 eggs
  • 4 cloves garlic, minced
  • 2 Tbsp. brown sugar

1)
HEAT oven to 375ºF.

2)
MIX meat, stuffing mix, tomatoes, 1-1/4 cups cheese, 3/4 cup salsa, eggs and garlic until well blended. Shape into 2 loaves in 13x9-inch baking dish.

3)
BAKE 50 min. Meanwhile, mix remaining salsa and sugar.

4)
SPREAD salsa mixture over meatloaves; top with remaining cheese. Bake 10 min. or until meatloaves are done (160ºF).

Notes:
cooking_32
Healthy Living
Trim 50 calories and 6 g of fat, including 3 g of saturated fat, per serving by using extra-lean ground beef and KRAFT 2% Milk Shredded Cheddar Cheese.

Special Extra
Add 2 tsp. chopped canned chipotle peppers in adobo sauce to salsa and brown sugar mixture.
Note
Enjoy one meatloaf tonight. Then, cool remaining meatloaf, wrap tightly and freeze to serve as part of a second meal another night.
Nutritional notes:
Calories per serving 380

Inspiration@
Kraftrecipes.com
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