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Tex-Mex Meatloaf

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 45 min
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 1/2 lb. lean ground beef
  • 2 (4 oz.) chorizo sausage links, casings removed
  • 1 small onion, diced
  • 2 Tbsp. jalapeno peppers, diced
  • 2 cloves garlic, chopped
  • 1 tsp. dried parsley
  • 1/4 tsp. chili powder
  • 5 saltine crackers, coarsely crushed
  • Non-stick cooking spray
  • For tomato gravy:
  • 1 Tbsp. olive oil
  • 1 clove garlic
  • 1/2 cup medium salsa
  • 1 cup ketchup
make it
Preheat oven to 350 degrees. Coat a loaf pan or small baking dish with non-stick spray. Combine all meatloaf ingredients together in a bowl and then press tightly into baking dish.

Bake for approximately 25-30 minutes; start checking temperature at around 20 minutes, looking for at least 165 degrees.

While the meatloaf is baking, heat the olive oil in a small saucepan and saute garlic over medium heat. Stir in salsa and ketchup and heat until mixture begins to reduce. Cut the temperature down to low and let the sauce simmer until meatloaf is fully cooked.

Remove meatloaf from oven and drain off any excess fat. Slice into four servings and top with tomato gravy.
For a time-saving tip, use store bought diced jalapenos in a jar found in the Mexican food aisle. These are also not as hot. To cut down on heat but keep flavor, use 1 tablespoon or substitute roasted red peppers or pimentos, both of which are also excellent.

This recipe does not call for any extra salt because chorizo sausage is quite salty on its own and the saltines add a tiny bit as well.
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