Salsa Meatloaf Oamc
Elevate your comfort food game with this Salsa Meatloaf OAMC (Once A Month Cooking) recipe—a flavor-packed twist on the classic dish that's perfect for meal prep enthusiasts. Combining a hearty blend of ground beef and pork with zesty salsa, aromatic garlic and onion, and pantry spices like chili powder and cumin, this meatloaf strikes the perfect balance between savory and bold. A rich, tangy glaze made from ketchup, brown sugar, and mustard creates a glossy finish that seals in moisture and maximizes flavor. Ready in just over an hour and freezer-friendly for up to three months, this meal is a lifesaver for busy weeknights. Serve with mashed potatoes or roasted veggies for a wholesome, satisfying meal the whole family will love! Perfect keywords for SEO include "salsa meatloaf recipe," "freezer-friendly meatloaf," "meal prep meatloaf ideas," and "easy meatloaf dinner."
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 0.5 pounds Ground pork
- 1 cup Breadcrumbs
- 2 large Eggs
- 1 cup Salsa
- 1 medium Onion
- 2 cloves Garlic cloves
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Worcestershire sauce
- 0.5 cup Ketchup
- 2 tablespoons Brown sugar
- 1 teaspoon Prepared mustard
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easier cleanup.
Finely chop the onion and garlic. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, eggs, salsa, onion, garlic, chili powder, cumin, salt, black pepper, and Worcestershire sauce. Mix well using your hands or a large spoon until evenly incorporated.
Transfer the meat mixture into the prepared loaf pan and press it down to form a loaf shape.
In a small bowl, whisk together the ketchup, brown sugar, and mustard to create the glaze. Spread the glaze evenly over the top of the meatloaf.
Place the loaf pan in the preheated oven and bake for 60 minutes, or until the internal temperature reaches 160°F (71°C).
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
If freezing, allow the meatloaf to cool completely. Wrap tightly in plastic wrap followed by aluminum foil. Label with the date and store in the freezer for up to 3 months.
To reheat, thaw in the refrigerator overnight and bake in a preheated oven at 350°F (175°C) until heated through, approximately 20-25 minutes.
Nutrition Facts
Calories |
3611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.4 g | 288% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1178 mg | 393% | |
| Sodium | 7432 mg | 323% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 65.1 g | ||
| Protein | 245.2 g | 490% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 426 mg | 33% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 3451 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
