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Enchilada Meat Loaf

This main-dish recipe includes a corn muffin mix to form an outer shell that holds salsa, chili powder, and ground beef.

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3.5 by 42 people

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 50 mins 350°F
  • Stand: 10 mins

Enchilada Meat Loaf

Directions

  1. Preheat oven to 350 F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside.
  1. Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa. Makes 6 servings.

Nutrition Facts (Enchilada Meat Loaf)

  • Per serving:
  • 573 kcal cal.,
  • 33 g fat
  • (13 g sat. fat,
  • 2 g polyunsaturated fat,
  • 15 g monounsatured fat),
  • 161 mg chol.,
  • 1069 mg sodium,
  • 46 g carb.,
  • 3 g fiber,
  • 16 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

42 Ratings
1291 Days Ago
Love this recipe...quick & delicious! Great for when you want an easy mexican fix.

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