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Mexican Meat Loaf Roll

 Mexican Meat Loaf Roll
If you've never made a "filled" meat loaf before, try this one first. It has a unique taste that folks of all ages take to—and when you serve it already sliced on a platter, it's really pretty, too!—Vonnie White, Rapid City, South Dakota
6-8 ServingsPrep: 15 min. Bake: 1 hour + standing


  • 2 eggs, beaten
  • 1/4 cup quick-cooking or rolled oats
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon pepper
  • 1-1/2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 1 package (8 ounces) cream cheese, softened
  • 1 can (4 ounces) chopped green chilies, drained
  • 3/4 cup salsa


  • In a large bowl, combine eggs, oats, Worcestershire sauce and pepper.
  • Add ground beef and mix well. On a piece of waxed paper, pat meat
  • mixture to an 18-in. x 9-in. rectangle. Combine cream cheese and
  • chilies; spread over meat to within 1 in. of outer edges. Roll meat
  • mixture, jelly-roll style, starting at narrow end. Place seam side
  • down in a 13-in. x 9-in. baking dish.
  • Bake at 350° for 50 minutes. Drain excess fat. Top with salsa and
  • bake another 10-15 minutes. Let stand 10 minutes before serving.
  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 269 calories, 18 g fat (9 g saturated fat), 136 mg cholesterol, 319 mg sodium, 4 g carbohydrate, 1 g fiber, 20 g protein.

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Mexican Meat Loaf Roll (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.