Studded with VELVEETA and diced tomatoes with green chiles, this Southwest-style meatloaf is like a party on your plate.
What You Need
Original recipe yields 8 servings
1-1/2 lb. ground beef
3 slices white bread, torn into small pieces
1 egg, lightly beaten
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained
1/2 lb. (8 oz.) VELVEETA®, cut up
1/4 cup chopped green pepper
2 tsp. chili powder
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Ro*Tel is a product of ConAgra Foods, Inc.
Let's Make It
Preheat oven to 375°F. Mix all ingredients just until blended.
Shape into loaf in 9x5-inch loaf pan.
Bake 1 hour or until cooked through. Remove from pan. Let stand 5 minutes before cutting into slices to serve.
Substitute 3/4 cup plain dry bread crumbs for the torn white bread slices.
Keeping it Safe
Meatloaf should be cooked until no longer pink in the center (160°F).
Prepare meatloaf as directed; cool, then slice. Wrap individual portions in foil. Label, date and place in freezer-weight resealable plastic bags. When ready to serve, unwrap and microwave until heated through (160°F).
Serve with mashed potatoes and a crisp, mixed green salad.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.