Cheesy southwestern meatloaf from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,000 New Recipes (page 198) by America's Test Kitchen Editors

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Notes about this recipe

  • Misa925 on February 23, 2025

    So the use of corn tortillas instead of breadcrumbs gives a corny-taste to the meatloaf, I would have thought it was a weird-tasting meatloaf had I not known that unusual flavor was from corn tortillas & also cumin. Maybe I'd have liked it better if it had some corn niblets inside the loaf? I used "hot" green chilis, which didn't seem to add much heat. Used freshly grated pepper jack, but also had pepper jack slices that I wish I used instead, which would have covered the loaf better & then barely-melting it just a couple minutes at the very end. (The thick layer of grated cheese placed just-on-top mostly melted off the loaf & ended up pooled at the bottom.) The super easy hot sauce+brown sugar served as a side topping was nice, but would have liked it better had I used a less chunky salsa. Served with Test Kitchen's "Spicy tomato and chile macaroni and cheese," plus "street corn" niblets, & those were great side dishes for this meatloaf. But not sure if I'll make this one again.

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