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.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
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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