Salsa Meatloaf

Skipper 12


A decade ago I had planned to make meatloaf for dinner and realized that no ketchup or tomatoes were available. Fortunately, a jar of salsa was staring at me from the pantry. I will never make another meatloaf without it.

I also use a brownie edge pan for baking. Everyone gets an "end" piece! This has been a huge hit with my friends and family.

Using reduced fat cheese, lean ground beef, and egg substitute or egg whites lowers the fat and calories without sacrificing taste. Try different types of salsas to change the flavor or add heat.

pinch tips: How to Use a Meat Thermometer


4 per 1 lb. of meat


15 Min


1 Hr


1 lb
lean ground beef (93/7)
egg or egg substitute equivalent
1/3 c
crushed cornflakes or breadcrumbs
1/3 c
salsa, tomato-based
1/3 c
reduced fat cheese, shredded
1/2 tsp
black pepper
1/2 tsp
onion powder
1/2 tsp
garlic powder
1 dash(es)
1 bottle
ketchup (if desired)
(ingredients can be doubled and tripled in exact amounts)

Directions Step-By-Step

Preheat oven to 400F degrees.
Mix all ingredients in one bowl until all dry ingredients are incorporated.
Lightly grease or spray a loaf pan (or brownie edge pan).
Add mixture to the pan. Add desired amount of ketchup and spread across the top.
Bake for 1 hour. Meatloaf will pull away from the sides of the pan and crisp around the edges when done.

About this Recipe

Course/Dish: Beef, Salsas, Meatloafs
Other Tags: Quick & Easy, For Kids, Healthy