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Mexican Meatloaf (6/20/2008)

Mexican Meatloaf
(Recipe courtesy Dr. Jerry Eagleson)

1 tablespoon minced garlic
1 cup finely chopped onions
1 cup chopped green peppers
1 Jalapeno pepper, seeded and finely chopped
1 tablespoon butter
3 ½ lbs. Ground beef
3 eggs, beaten
1 package Lipton Onion Dip Mix
2 teaspoons Cayenne pepper
½ cup sour cream
½ cup fresh chopped cilantro
1 teaspoon steak sauce
2 teaspoons taco sauce
2 ½ cups Frito's, crumbled
2 cups medium Salsa or 2 cans Ro-Tel diced tomatoes and peppers (drained)
1-2 cups shredded Mexican cheese blend or Cheddar cheese
extra taco sauce for topping


Preheat oven to 350-degrees. In a large skillet, over medium heat, add 1 tablespoon butter and sauté garlic, onions, and peppers until limp or translucent. In a large bowl, mix all ingredients together, except shredded cheese, gently. Form into a loaf shape and place on a large baking sheet or loaf pan. Bake 2 hours. Remove from oven. Drain off excess fat if necessary.

Spread some extra taco sauce over top of meatloaf and cover with shredded cheese and return to oven and warm for 5-8 minutes or until the cheese is bubbly/fully melted. Remove from oven and let stand at least 5 minutes before slicing. Serve with mashed potatoes and vegetables.

Cooking suggestions: You may want to let the meatloaf rest in the refrigerator 2-3 hours before baking. Remove from refrigerator a half hour before baking to allow to come to room temperature.

This week's recommended wine from Van's Liquor Store in East Dubuque-Domaine Chandon Brut Blanc de Noir.

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