Karin Calloway

Food columnist for The Augusta Chronicle.

Meatloaf goes Mexican

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Meatloaf is old-time comfort food, but it doesn’t have to be boring.

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Mini Mexican Meatloaves  JACKIE RICCIARDI/STAFF
JACKIE RICCIARDI/STAFF
Mini Mexican Meatloaves

This week I’m giving meatloaf a South-of-the-Border spin in my Mini Mexican Meatloaves.

The secret to these meatloaves is replacing the usual binder with crushed corn chips. I used Fritos, but you can use tortilla chips or Doritos if you have them on hand.

I used extra lean ground beef when testing the recipe, but ground chicken or turkey also can be used.

The loaves are zesty from a little salsa and chili powder. Taco sauce can be substituted for the salsa and taco seasoning for the chili powder.

When the loaves are almost done, they’re removed from the oven and sprinkled with a little shredded cheese. Then they go back into the oven to melt the cheese. During the final minutes in the oven, you can whip up a simple little topping – a combination of sour cream and salsa.

Sides of packaged Mexi­can rice and a grape tomato salad can complete your menu.

WHAT’S FOR SUPPER: MINI MEXICAN MEATLOAVES

1 egg, lightly beaten

2 cups corn chips, tortilla chips or Doritos, finely crushed

1/3 cup salsa, plus ½ cup for sauce

2 teaspoons chili powder

½ teaspoon salt

1½ pounds lean ground beef

½ cup shredded reduced-fat sharp cheddar cheese

½ cup reduced-fat sour cream

Preheat oven to 400 degrees.

Spray a baking sheet or pan with nonstick cooking spray and set aside.

Combine egg, corn chips, 1/3 cup of salsa, chili powder, salt and ground beef in a medium bowl.

Divide into 4 equal portions and shape into loaves and place in the prepared dish.

Bake for 25 minutes. Re­move from the oven and sprinkle with the cheese. Return to the oven and bake 5 minutes more, until cheese melts.

Combine the remaining ½ cup salsa with the sour cream. Serve with the mini meatloaves.

Makes 4 servings.

WHAT’S COOKING?

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


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