Use crushed whole grain tortilla chips instead of plain breadcrumbs to flavor this juicy meatloaf and help it hold its shape as it bakes. We love chipotle salsa for its medium heat and smoky notes, but any salsa and heat level will give the meatloaf fantastic south-of-the-border flavor. Make a tasty meatloaf sandwich, or serve a slice alongside Tex-Mex Mashers.
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Total: 1 Hour, 40 Minutes
- 1/2 cup finely crushed whole grain tortilla chips
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 cup plus 1 Tbsp. bottled chipotle salsa, divided
- 1 teaspoon kosher salt, divided
- 1 3/4 pounds ground beef
- 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese
- 2 large eggs
- Vegetable cooking spray
- 2 tablespoons ketchup
- 1 teaspoon fresh lime juice
- 1. Preheat oven to 350°. Stir together crushed tortilla chips, ground cumin, garlic powder, freshly ground black pepper, 1 cup chipotle salsa, and 3/4 tsp. kosher salt in a large bowl; let stand 10 minutes, stirring occasionally.
- 2. Gently stir in ground beef and next 2 ingredients just until blended. Line a broiler pan with aluminum foil; coat with cooking spray. Gently shape mixture into a 9- x 5-inch loaf; place meatloaf in prepared broiler pan.
- 3. Bake at 350° for 50 minutes. Stir together ketchup, lime juice, and remaining 1 Tbsp. salsa and 1/4 tsp. salt in a small bowl. Brush ketchup mixture over top of meatloaf; bake 15 to 20 more minutes or until a meat thermometer inserted into thickest portion registers 160°. Let stand 5 minutes before serving.
- Note: We tested with Frontera Gourmet Mexican Chipotle Salsa and Tostitos Multigrain Scoops tortilla chips.
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