Pam'S Mexiloaf
A savory meatloaf packed with bold flavors from picante sauce, topped with optional cheddar cheese, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Mix ground round, chopped onion, salt, pepper, picante sauce, cracker crumbs, mayonnaise, and garlic until well combined to form a loaf mixture.
- Shape the mixture into a loaf and place it in a baking dish.
- Bake in a 350°F oven for 1 hour.
- Optional: sprinkle cheddar cheese on top during the last 5 minutes of baking.
- Serve the meatloaf with the remaining picante sauce.
Tips & Substitutions
For a leaner option, substitute ground turkey for the ground round. If you don't have cracker crumbs, crushed tortilla chips work well for a similar texture and flavor. Adding chopped bell peppers or jalapeños can enhance the dish's flavor profile. Be sure to mix the ingredients thoroughly to ensure even cooking and flavor distribution.
Serving Suggestions
Serve the Mexiloaf with a side of Mexican-style rice or refried beans for a complete meal. A fresh salad, such as a Lemon Cheese Chiffon Salad, adds a refreshing contrast to the savory loaf. For added flavor, consider drizzling more picante sauce over the slices before serving. This dish also pairs beautifully with Mini Apple Pies for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place slices in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat in the microwave for 1-2 minutes or until warmed through. Alternatively, reheat in the oven at 350°F for about 15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pam'S Mexiloaf contains roughly 578 calories, with 45g protein, 15g carbohydrates, and 37g fat. It is an excellent source of protein (90% of the Daily Value) and iron (23% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 634mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Mexiloaf ahead of time?
Yes, you can prepare the Mexiloaf mixture a day in advance and store it in the refrigerator. Shape it into a loaf and bake it the next day for a convenient meal option. Just be sure to allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
What can I use instead of mayonnaise?
If you prefer a lighter alternative, Greek yogurt can be used in place of mayonnaise. It will add creaminess and a slight tang without the extra calories. Additionally, sour cream works well too, providing similar moisture and flavor to the loaf.
How do I know when the Mexiloaf is done cooking?
To check if the Mexiloaf is fully cooked, insert a meat thermometer into the center. It should read at least 160°F. The loaf should be firm to the touch and juices should run clear. If you see any pink, it may need additional cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).