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
Can you freeze Sassy Salsa Meat Loaves?
Bake meat loaves without topping. Securely wrap cooled meat loaves in foil and freeze. 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.
Sassy Salsa Meat Loaves
Prep Time
25 min
Cook Time
1 hour 5 min
Yield
2 loaves (6 servings each)
Ingredients
- 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
Directions
- 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.
- 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.
- Spread with remaining 1 cup salsa and sprinkle with cheese; bake until cheese is melted, about 5 minutes. Let stand 10 minutes before slicing.
Nutrition Facts
1 piece: 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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