Meatloaf gets Mexican twist


February 21, 2007|By Julie Rothman | Julie Rothman,Special to the Sun

Cynthia Lehr of Tequesta, Fla., used to have a recipe for Mexican Meatloaf and has had trouble finding another one she likes as much.

Madeline Fossey of Cape May, N.J., sent a recipe for a Mexican-style meatloaf that she and her family really enjoy. This meatloaf is a cinch to prepare and quite delicious. While I tested the recipe using all ground beef, ground turkey or a mixture of the two could be substituted for a more healthful alternative.

I recommend serving it with mashed potatoes or Spanish rice and a green vegetable. You will have a tasty twist on an old-fashioned comfort food in no time.

Mexican Meatloaf

Serves 6 to 8

1 1/2 pounds ground beef or ground turkey

one 6.8-ounce package Spanish rice

1 egg, lightly beaten

one 14.5-ounce can diced tomatoes with jalapenos

one 8-ounce package shredded Mexican four-cheese blend (divided use)

1 or 2 jalapeno peppers, minced (optional)

Preheat oven to 375 degrees. In a bowl, combine ground beef or turkey, rice with seasoning package, egg, tomatoes and 1/4 cup of cheese. Place mixture in a loaf pan and flatten down.

Garnish with jalapeno peppers, if using. Cover and bake for 1 hour. Remove from oven, uncover and top with the remaining cheese and place back in the oven until cheese melts.

Per serving (based on 8 servings): 353 calories, 24 grams protein, 18 grams fat, 9 grams saturated fat, 22 grams carbohydrate, 2 grams fiber, 104 milligrams cholesterol, 833 milligrams sodium


Wilma Stoffle of Knoxville, Tenn., is looking for a cookie recipe from the World War II era that her mother used to make using cornflakes, peanut butter, sweetened condensed milk and some other ingredients. The cookies were sticky and somewhat chewy.

Melissa Robinson of Hastings, Fla., is trying to find a recipe for shrimp fried rice.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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