If you love a comforting, hearty meatloaf but like your food with a bit of a kick, this Rotel Meatloaf is the perfect recipe for you! Combining the zesty flavors of Rotel tomatoes and green chilies with traditional meatloaf ingredients, this dish offers a flavorful, juicy meal that’s both easy to prepare and incredibly tasty.
Why You’ll Love Rotel Meatloaf
- Bold flavors: The combination of ground beef, seasonings, and Rotel tomatoes with green chilies takes a classic meatloaf recipe to a whole new level.
- Easy to make: With just a few simple ingredients, this dish comes together quickly for a hassle-free weeknight dinner the whole family will enjoy.
- Customizable: From swapping meats to adding extra veggies or spices, this recipe is highly versatile, allowing you to tailor it to your family’s taste preferences.
- Leftover-friendly: Rotel meatloaf stores and reheats well, making it an excellent meal-prep option or for lunch the next day.
Ingredients
- Ground Beef
- Yellow Onion
- Ketchup
- Eggs
- Can of Rotel Tomatoes with Green Chilies
- Ritz Crackers
- Onion Powder
- Garlic Powder
- Salt & Black Pepper
- Brown Sugar
- Worcestershire Sauce
How To Make Rotel Meatloaf
Preheat oven to 375 degrees. In a large bowl, add the ground beef, eggs, diced onion, Rotel, Ritz crackers, ketchup and seasonings. Use your hands to fold and combine the ingredients together.
In a separate bowl add glaze ingredients and stir to combine, set aside.
In a baking dish form the meat into a “loaf” or place meat mixture into a loaf pan. Bake at 375 degrees for 50-65 minutes until internal temp reaches 160. 5-10 minutes before meatloaf is done, add the glaze to the top and finish baking.
Drain off excess fat and allow the meatloaf to rest for 5-10 minutes before slicing for best results. Serve & enjoy!
Tip and Tricks for The BEST Rotel Meatloaf
- Don’t overmix: Overmixing the meat can lead to a dense meatloaf. Combine just until all ingredients are incorporated.
- Use a instant-read thermometer: To ensure the end result is a moist meatloaf, use a meat thermometer to check that the internal temperature reaches 160 degrees.
- Drain excess grease: Make sure to use lean ground beef and drain any excess grease from the baking dish, after baking, to avoid a soggy meatloaf.
- Custom spice level: If you prefer more heat, use hot Rotel tomatoes or add diced jalapeños. You can also hit it with a dash of hot sauce before eating for an extra kick.
Variations for The Best Meatloaf
- Turkey or Chicken: Swap out ground beef for ground turkey or chicken for a leaner meat loaf
- Cheesy Twist: Mix in ½ cup of shredded cheddar cheese into the meatloaf mixture or sprinkle some on top before baking.
- Vegetable-packed: Add finely chopped green peppers, red bell pepper, carrots, or spinach to the mix for extra nutrients.
- Bacon-wrapped: Wrap the meatloaf with bacon strips before baking for a smoky flavor.
- Ritz Crackers Alternative: You can use bread crumbs or white bread pieces soaked in white milk as a substitute for Ritz Crackers.
How To Store Leftovers
- Refrigerator: Store leftover meatloaf in an airtight container in the fridge for up to 4 days.
- Freezer: You can freeze cooked Rotel meatloaf. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven.
- Reheating: For the best results, reheat in the oven at 350°F until warmed through, or microwave individual slices.
FAQ
- Can I make Rotel meatloaf gluten-free? Yes, simply swap regular breadcrumbs for gluten-free breadcrumbs or use crushed gluten-free crackers.
- Can I use fresh tomatoes instead of Rotel? Its worth mentioning that you can, but you may lose some of the signature spiciness. However, you can add diced green chilies and a dash of chili powder to replicate the flavor.
- What sides go best with Rotel meatloaf? Classic sides like mashed potatoes, roasted veggies, or a fresh salad pair wonderfully with this meatloaf recipe.
- How can I avoid making a dry meatloaf? The most important tip is to invest in a instant-read thermometer, if you don’t already have one. This will allow you to check the internal temperature while it cooks to avoid overcooking which leads to the meatloaf being dry.
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Ingredients
- 2 pounds ground beef
- ½ yellow onion diced
- ¼ cup ketchup
- 2 eggs
- 10 ounce Rotel tomatoes drained
- 1 sleeve ritz crackers crushed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt & black pepper to taste
Glaze
- 1 cup ketchup
- 1 teaspoon brown sugar
- Dash of Worcestershire sauce
Instructions
- Preheat oven to 375 degrees. In a large mixing bowl, add the ground beef, eggs, diced onion, Rotel, Ritz crackers, ketchup and seasonings. Use your hands to fold and combine the ingredients together.
- In a separate bowl add glaze ingredients and stir to combine, set aside.
- On a baking rack form the meat into a “loaf” or place meat mixture into a loaf pan. Bake at 375 degrees for 50-65 minutes until internal temp reaches 160. 5-10 minutes before meatloaf is done, add the glaze to the top and finish baking.
- Drain off excess fat and allow the meatloaf to rest for 5-10 minutes before slicing for best results. Serve & enjoy!
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