Mexican Meatloaf

Last night when I made this dish I invited our good friend James over for dinner. James is a very good friend to Normy and me. We have become close to James this past year and well he’s just a great guy. I have posted about James before, because well he kinda kicks ass! (can I cuss on my blog) I’m a person who cusses, so I’m going to say its ok to cuss on my blog. Some would say That’s not very lady like…Oh well!

So anyways, I wanted to have James over for some Jamie cooking, as I start my new job next week and well who knows when we would have James over again? Probably in a couple of weeks. But I just wanted to have him over, it had been too long since he was last over. So I decided to make him some meatloaf. The meal I made tonight, everything was cooked in the oven. Nothing says loving, like something from the oven!
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I LOVE when we have people over for dinner, especially James! (Think I said this before) I love taking pictures and hanging out, drinking some wine, and just enjoying each others company and OF COURSE enjoying the food!
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recipe

1 lb lean ground beef
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1 medium onion, diced small
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1 cup Italian seasoned breadcrumbs
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1 egg, beaten
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1/2 teaspoon italian seasoning
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3 tablespoons ketchup
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can Ro-Tel tomatoes
salt & freshly ground black pepper, to your liking (optional)
8 ounces shredded four-cheese Mexican blend cheese
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Mix the hamburger, minced onions, bread crumbs, beaten egg, and Italian Seasoning together well with your hands.
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Add in the ketchup, 1/2 the can of tomato sauce,
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and 1/2 the can of Ro-tel tomatoes.
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Mix well.
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Put 1/2 the mixture into an oven-proof baking pan, making a square or a circle, whichever you prefer.
Cover the top of the meat mixture with a generous amount of cheese, not coming quite to the edge.
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Top the cheese with the rest of the hamburger mix, and pat down to make a loaf. Press the sides together a little so the cheese won’t drip out when cooking.
Mix the tomato sauce and Ro-tel tomatoes together and spread on top of the meatloaf.
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Bake in a 350 oven, for about 30 minutes before taking it out,
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to drain off the juices in the pan.
Put back in oven for 30 more minutes then take out, and cover to top of the meatloaf with the rest of the cheese.
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Put back in the oven, and watch carefully for the cheese to melt on top.
Remove, cut, and serve.
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I made extra tomatoe sauce, and rotel, salt, red pepper flakes and Italian seasoning and mixed it together to spoon over the meatloaf
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One thought on “Mexican Meatloaf

  1. Pingback: Crab Cakes with Lemon-Dill Sauce | Crazy Jamie's Blog

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