Meat Loaf with Tomato Gravy

Yield: 8 servings ( Serving Size: servings )
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  • 2 pounds ground chuck
  • 1 envelope taco seasoning
  • 1/2 cup Italian-seasoned breadcrumbs
  • 1 tsp onion powder
  • 2 large eggs
  • 1/3 cup ketchup
  • 1 - 10oz can Rotel Tomatoes
  • 1 cup shredded Monterey Jack cheese or sharp cheddar cheese
  • Tomato Gravy:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 - 10oz can Rotel Tomatoes
  • 1 - 16oz can tomato sauce
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon sugar


  1. Meatloaf:
  2. Stir together all ingredients (except cheese) in a large bowl until blended. Shape mixture into a 10 x 6-inch loaf, and place in a lightly greased 13 x 9-inch pan. Cover & chill 8 hours, if desired.

  3. Bake at 425 degreese for 45 to 60 minutes or until meat in no longer pink. Pour off juices. sprinkle meat loaf with cheese, and let stand 15 minutes. Serve with Tomato Gravy.

  4. Tomato Gravy:
  5. Melt butter in a large sauce pan over medium-high heat; whisk in flour until smooth. Cook, whisking constantly, 1 minutes. Whisk in Rotel Tomatoes and remaining ingredients; cook 5 minutes or until thoroughly heated. Serve warm, or cover and chill.
November 2012

This recipe is a personal recipe added by mcrane and has not been tested or endorsed by MyRecipes.

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