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Mexicali Mini-Meatloaves

H-E-B Showtime, February 2012


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

30 - 40 minutes


6 servings


2  eggs, beaten

1  Tbsp.  dried oregano

2  tsp.  ground cumin

1/2  tsp. each:  salt and pepper

2  lb.  ground beef or turkey

1 1/2  c.  H-E-B Pico de Gallo, drained well

1  c.  coarsely crushed tortilla chips

1  can (8 oz.)  tomato sauce

1  c. (4 oz.)  H-E-B Shredded Mexican Cheese


Heat oven to 350°F. Coat a large baking sheet with non-stick spray. (Baking sheet must have sides.)

Beat eggs, oregano, cumin, salt and pepper in a large mixing bowl. Add beef (or turkey), pico de gallo and tortilla chips. Mix well to combine, but don’t overwork meat.

Divide mixture into 6 balls; place on baking sheet and shape into 6 individual loaves, spaced evenly without touching. Spoon tomato sauce evenly over tops of loaves.

Bake 30 to 40 minutes or until centers reach 165°F when tested with an instant read thermometer. Remove from oven and sprinkle each loaf with 2 tablespoons cheese. Let stand 5 minutes and serve.
Nutritional Information
No Nutritional Information Available
H-E-B Showtime, February 2012

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