Red Chili Enchilada Meat Loaf

Try something new without straying too far from the classics with this easy meat loaf recipe. With a cheesy corn muffin topping, this will quickly become the best meat loaf recipe in your cooking arsenal.

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5.0 by 3 people

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

Red Chili Enchilada Meat Loaf

Directions

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

From the Test Kitchen

*Tip:

While the corn bread-topped meat loaf cooks, sizzle a garnish of thin tortilla strips in 1/2 inch of hot oil until golden.

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Nutrition Facts (Red Chili Enchilada Meat Loaf)

  • Per serving:
  • 573 kcal ,
  • 33 g fat
  • (13 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 15 g monounsaturated fat ),
  • 161 mg chol. ,
  • 1069 mg sodium ,
  • 46 g carb. ,
  • 3 g fiber ,
  • 16 g sugar ,
  • 23 g pro.
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