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Sassy Salsa Meat Loaves

Total Time

Prep: 25 min. Bake: 65 min. + standing


2 loaves (6 servings each)

Here's a twist on classic meat loaf. You can make these loaves ahead, and they’ll last for a few days. Make meat loaf sandwiches with the leftovers, buns and a little Monterey Jack cheese. —Tasha Tully, Owings Mills, Maryland
Sassy Salsa Meat Loaves Recipe photo by Taste of Home


  • 3/4 cup uncooked instant brown rice
  • 1 can (8 ounces) tomato sauce
  • 1-1/2 cups salsa, divided
  • 1 large onion, chopped
  • 1 large egg, lightly beaten
  • 1 celery rib, finely chopped
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh cilantro
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 pounds lean ground beef (90% lean)
  • 1 pound ground turkey
  • 1/2 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend


  1. Preheat oven to 350°. Cook rice according to package directions; cool slightly. In a large bowl, combine tomato sauce, 1/2 cup salsa, onion, egg, celery, parsley, cilantro, garlic and seasonings; stir in rice. Add beef and turkey; mix lightly but thoroughly.
  2. Shape into two 8x4-in. loaves in a greased 15x10x1-in. baking pan. Bake until a thermometer inserted in center reads 160°, 1 to 1-1/4 hours.
  3. Spread with remaining 1 cup salsa and sprinkle with cheese; bake until cheese is melted, about 5 minutes. Let stand 10 minutes before slicing.
  4. Freeze option: Bake meat loaves without topping. Securely wrap cooled meat loaves and freeze in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaves; place in a greased 15x10x1-in. baking pan. Reheat in a preheated 350° oven until a thermometer inserted in center reads 165°, 40-45 minutes; top as directed.

Nutrition Facts

1 slice: 237 calories, 11g fat (4g saturated fat), 91mg cholesterol, 634mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

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