Easy mexican meatloaves

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

HEAT oven to 375ºF.

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.

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

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

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.
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

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