Mexican Meatloaf With Rotel?

Mexican meatloaf with a Mexican “rotel” sauce is a classic meal. This sauce goes well with meatloaf, but it’s also a good side dish for meats and grilled veggies. Mexican sauce is easy to make and has a nice kick from the jalapeno pepper and cumin powder.

What is ROTEL?

ROTEL is a brand of tomato products. Founded in 1892, the company is based in North Philadelphia, Pennsylvania. ROTEL was created in the 1800s by Henry J. Drinker, who realized that tomato soup and tomato paste were very similar. This led him to develop a paste that was more like a tomato soup. Since then, ROTEL has been a staple in the Philadelphia and New Jersey area. Its products are found in stores in the region. ROTEL’s products include tomato sauce, fruit juice and tomato products, and fish. Some of its products are also available online.

How To Make Rotel Sauce?

Rotel Sauce is a Mexican-style stew made of tomatoes, peppers, and chiles. It’s often served as a side dish, and many people use it to accompany tacos. The process of making rotel sauce is very simple, but it’s also a lot of work. The most common way to make rotel is with canned tomatoes. This can be found in your supermarket or Mexican grocery. You should buy a can of Roma tomatoes, so you can get a large amount of rotel for a small investment. It’s recommended to drain the can before you use it, as it can be a bit wet. You can also buy fresh tomatoes, which will work as well. Fresh tomatoes tend to be more expensive than canned tomatoes, but you’ll get a more flavorful sauce.

Tips for Making The Best Meatloaf

A recipe for the Best Meatloaf

Mexican Meatloaf with Rotel and Lime

Ingredients: 1 lb ground beef
1/4 cup rotel
1/2 small onion
1/2 cup dried black beans
2 TBSP chili powder
1/4 tsp cumin
2 garlic cloves, crushed
1 tsp paprika
1/2 cup sour cream
1/4 cup taco sauce
2 eggs
1 cup of gluten-free breadcrumbs
2 cups of pasta sauce (or use rotel sauce if you don’t like the taste of tomato)
6 zucchini, sliced in rounds
1/4 cup gluten-free flour
1 TBSP olive oil
1/4 cup of cilantro leaves
1/4 cup of parsley leaves
1 cup of cheese. To cook: In a bowl, combine ground beef, rotel, onion, beans, garlic, chili powder, cumin, paprika, sour cream, taco sauce, eggs, and the pasta sauce. In a separate bowl, add the pasta sauce, flour, olive oil, parsley, cilantro, and cheese. Mix the two bowls together, then add in the zucchini rounds.
Put in a 9″ x 9″ casserole dish and bake in a 350 degree oven for 1-1/2 hours.

Making Meatloaf

Meatloaf is a staple of American home cooking and is probably what you’re thinking about when you hear the word “meatloaf.” But there’s so much more to meatloaf than you might think. Making the perfect meatloaf doesn’t have to be complicated, and it doesn’t have to take hours in the kitchen. This recipe will get you started on the right track. You’ll notice there’s no breadcrumbs in this recipe. Although this loaf does taste great with breadcrumbs, I’ve found that a little goes a long way with the benefit of a breadcrumb-free loaf. Feel free to use a whole grain bread, if you’d like. Preferably use a bread with a nice crust, as these breads will add some extra texture to the finished meatloaf. Feel free to add your favorite flavors to this recipe, but make sure you add flavor at the beginning stages of the meatloaf so that the flavor doesn’t get muddled in the process of cooking.