This post is sponsored by the Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
For years I didn’t eat meatloaf. There was just something about it that I disliked. It was basically a brick of meat. Meatloaf like Southwest Meatloaf has changed my ways!
Southwest Meatloaf is a classic meatloaf recipe with a southwestern spin. Crushed tortilla chips and bottled salsa give this easy meatloaf a zesty edge.
But like many things (like mayonnaise, sour cream and chili) when I started to make it myself, from scratch, I developed a liking for the dish. And then realized, I really like meatloaf!
I just had to reframe my thinking. Instead of thinking of it as a brick of meat being served by a pearled housewife in petticoats, I started to think of it as a giant gourmet meatball being served by a modern day woman in her active wear (read yoga pants even though I didn’t go to the gym today.)
The best meatloaf has two elements: the meat mix and meatloaf glaze. The mix can be any ground meat, but I prefer just beef or primarily beef mixed with veal and pork.
For healthy meatloaf, try ground turkey, which can be substituted in nearly any meatloaf recipe. Ground chicken works too, but I recommend mixing it with ground beef. You’ll need a little fat to prevent drying and give it flavor.
Traditional meatloaf glaze is nothing but ketchup, baked sweetened tomato. I like to have fun with my meatloaf glaze. For my traditional meatloaf recipe (even though I stuff it with shredded veggies) I use the same glaze as my famous Grape Jelly Meatballs.
My Italian Meatloaf uses marinara sauce. And now, my Southwest Meatloaf uses a zesty lime laced ketchup. Deliciousness!
Southwest Meatloaf also uses ground tortilla chips in lieu of breadcrumbs and salsa as a shortcut to chopping all those veggies. Tossed with shredded pepper jack cheese, the meat mix itself is moist and flavorful. Use spicy pepper jack for even more bang!
But the real highlight of this easy dinner idea is the meat itself. I use Certified Angus Beef® brand. You heard it before and you’ll hear it again, it is my brand of choice for all my beef.
By looking for this logo, I am guaranteeing quality meat, passing 10 specifications in three areas: marbling and maturity, consistent sizing and tenderness and quality appearance. Nor more comparing packages to pick the best looking and taking a chance on flavor.
Some feel that cooking meatloaf can be tricky to get just right. Check to make sure your meatloaf internal temperature should be 160 degrees. Use a meat thermometer to check instead of cutting into your precious loaf.
I also like using a meatloaf pan instead of a loaf pan or molding on a rimmed baking sheet. A meatloaf pan has drip pan, allowing fat to drain while cooking.
The insert can be removed to use the loaf pan for all other breads. You can also free form a loaf on a rimmed baking sheet.
Check out some of my other favorite ground beef recipes using Certified Angus Beef® brand.
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- Preheat oven to 350 degrees. Spray a meatloaf pan with cooking spray.
- In a large mixing bowl, stir together tortilla chip crumbs, smoked paprika, cumin, garlic powder and white pepper. Add salsa, stir to moisten and allow to sit for 10 minutes.
- Add ground beef, breaking apart as you go. Top with beat eggs and shredded pepper jack cheese.
- Using clean hands, lightly toss. Do not over mix. Overmixing will result in tough meatloaf.
- Gently pack into meatloaf pan. If you don’t have a meatloaf pan, you can form it into a rectangle on an aluminum foil lined rimmed baking sheet.
- Cover with aluminum foil and bake at 350 degrees for 50 minutes.
- Meanwhile, stir together ketchup, lime juice, onion powder and salt. Set aside.
- In a medium skillet, heat melt butter over medium heat. Add corn, onion, fine sea salt and smoked paprika. Cook until onions are soft and corn is a bright yellow. Remove and set aside until ready to serve.
- Remove meatloaf and brush ketchup mixture over top of meatloaf. Bake for an additional 10-15 minutes uncovered or until a meat thermometer registers at 160 degrees.
- Let stand for 5-10 minutes before slicing.
- Serve with a serving of corn relish.
- If you’ve tried this recipe, come back and let us know how it was!