Mexican Meatloaf (Freezer-friendly)

I got this recipe from a horse list taht I belong to, and it is sooo good, I just had to share it with you !

Mexican Meatloaf (Freezer-friendly)

Turn up the heat up on this zesty meatloaf by adding hot green chilies or chipotle peppers. I swapped out the tomatoe sause for our home made salsa, to make it a true home-made meatloaf!

Mexican Meatloaf

Mexican Meatloaf

  • 1 spray(s) cooking spray
  • 1 1/2 pound(s) uncooked lean ground beef (with 7% fat)
  • 1 cup(s) rolled oats
  • 1 medium onion(s), finely chopped
  • 1/2 tsp garlic powder
  • 4 oz canned green chili peppers, mild,
  • diced 1 large egg(s)
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 8 oz canned tomato sauce
  • Instructions:
    Preheat oven to 375°F. Coat a loaf pan with cooking spray. Combine all ingredients, except half of tomato sauce, together in a large mixing bowl. Set remaining tomato sauce aside. Spoon meatloaf mixture into prepared pan and smooth top. Bake for 60 minutes. Spoon remaining sauce over meatloaf and cook 5 minutes more. Slice into eight pieces.

    Freezing and thawing instructions: If freezing, bake meatloaf for 60 minutes only. Cool, remove from pan, wrap in foil and freeze. When ready to eat, thaw in refrigerator and reheat in oven at 350°F for 30 minutes. Top with 1/2 cup of tomato sauce and bake for 5 minutes more.