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Enchilada Meat Loaf

Makes: 6 servings
Prep 20 mins Bake 350°F 50 mins Stand 10 mins
Enchilada Meat Loaf
Ingredients
  • 1  egg, lightly beaten
  • 1  medium onion, finely chopped
  • 1/4  cup  bottled salsa
  • 2  tablespoons  chili powder
  • 3  cloves garlic, minced
  • 1/2  teaspoon  salt
  • 1  pound  ground beef
  • 1 8 1/2 ounce package  corn muffin mix
  • 2  ounces  sharp cheddar cheese, sliced
  •  Bottled salsa (optional)
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.

2. 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 573,
  • Fat, total (g) 33,
  • chol. (mg) 161,
  • sat. fat (g) 13,
  • carb. (g) 46,
  • Monosaturated fat (g) 15,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 16,
  • pro. (g) 23,
  • vit. A (IU) 1069,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 1069,
  • Potassium (mg) 416,
  • calcium (mg) 162,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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