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Nutrition Facts
Serving Size 350 g
(Approx. 4 Servings)
Amount Per Serving
Calories 470 Calories From Fat 290
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 15 g 75%
Trans Fat 1.5 g
Cholesterol 80 mg 27%
Sodium 760 mg 32%
Total Carbohydrate 13 g 4%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 30 g
Vitamin A 6% Iron 15%
Vitamin C 4% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chili-Cheese Meatloaf
Prep Time
10 minutes
Cook Time
55 minutes
Total Time
1 h 5 m
4  People


Recipe makes 4 Servings

1 Lb H-E-B 80% Lean Ground Chuck
2 cup(s) Cookwell & Company Texas Two-Step Chili, divided
2 cup(s) Steak Mate Thick-Cut Mushrooms, coarsely chopped
1 cup(s) H-E-B Shredded Mexican Blend 4 Cheese, divided
1/4 cup(s) yellow onion, diced
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Heat oven to 375°F.
Place a sheet of foil in a loaf pan.
Combine beef with 1 1/2 cups chili, mushrooms, 1/2-cup cheese and onions; mix until well blended.
Transfer to mixture to pan.
Bake 30-40 minutes.
Top with remaining 1/2 cup chili mix and 1/2 cup cheese.
Bake 5-10 minutes longer or until fully cooked (meatloaf should reach an internal temperature of 160°F).
Let stand 10 minutes; slice and serve.



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