Salsa Meatloaf is an easy meatloaf made with salsa: one pound of ground beef mixed with salsa, Italian seasoned breadcrumbs, shredded cheddar and an egg, then baked in a loaf pan with extra salsa spooned over the top. Most of the flavor comes from your favorite jar of salsa, so there is almost nothing to chop. It serves 6 and takes 75 minutes from start to finish, including a 15-minute rest before slicing.
How to make it: Mix the beef, 1/2 cup of salsa, breadcrumbs, cheddar, egg, salt and pepper by hand just until it holds together, press it into a meatloaf pan, and bake at 350°F for 45 minutes, until the center reads 160°F. Let it rest, then slice and top with more salsa.
Why You’ll Love It
- Six ingredients: beef, salsa, breadcrumbs, cheddar, an egg, and salt and pepper.
- Slices cleanly: a 15-minute rest keeps the slices from falling apart.
- Your heat level: mild, medium or hot salsa, or a pinch of crushed red pepper flakes.
- Easy to make ahead: mix it, freeze it raw, thaw it overnight in the fridge and bake.
Ingredient Notes
Ground beef: One pound. For ground turkey, see the variations below.
Salsa: Half a cup goes into the meat, and a little extra goes on top. Pick mild, medium or hot.
Italian seasoned breadcrumbs: Half a cup holds the loaf together. Cracker crumbs or oatmeal can stand in. For a gluten-free loaf, use about 1/2 cup of crushed tortillas or gluten-free breadcrumbs.
Shredded cheddar: Half a cup, mixed right into the meat. A Mexican cheese blend, Monterey Jack or mozzarella are all good swaps.
Egg: One, lightly beaten, to bind everything.
Salt and pepper: Just a dash. Swap the pepper for crushed red pepper flakes if you want more heat.
Ingredients
- 1 pound ground beef (or ground turkey)
- 1/2 cup salsa, mild, medium or hot, plus extra for topping
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup shredded cheddar cheese, or a Mexican cheese blend
- 1 egg, lightly beaten
- 1 dash salt and pepper, or crushed red pepper flakes
How to Make Salsa Meatloaf
1. Heat the oven. Preheat the oven to 350°F.
2. Mix. Put the ground beef, 1/2 cup salsa, breadcrumbs, cheddar, egg, salt and pepper in a large bowl. Mix with your hands until the mixture holds together and you can pick it up in one piece.
3. Shape. Press the mixture into a meatloaf pan or loaf pan. Spoon a little extra salsa over the top now if you like it baked on.
4. Bake. Bake for 45 minutes, until an instant-read thermometer in the center of the loaf reads 160°F.
5. Rest and serve. Let the meatloaf rest for 15 minutes before slicing so it holds together. Top with extra salsa if you did not add it before baking.
Can You Use Salsa in Meatloaf?
Yes, and it works in two places. Half a cup goes into the meat mixture, and extra salsa goes on top. You can spoon that topping on before the loaf goes in the oven, so it bakes onto the surface, or add it fresh after baking.
Any salsa works: a jar from the store or your own homemade batch, chunky salsa or a smoother picante sauce. Because salsa already has onion in it, you can skip chopping an extra one. If you like more onion flavor, add a small onion, finely chopped, and a couple of minced garlic cloves.
The one thing to watch is the moisture in the raw mix:
- Mix by hand and stop early. Work it just until you can pick the mixture up in one piece. Try not to overmix it.
- Adjust as you go. If the mix feels too wet, add more breadcrumbs. If it is too dry, add a spoonful more salsa. A little on the dry side is better than too wet.
- Don’t panic at a loose mix. A salsa meatloaf can look soft and watery before it bakes; it firms up and comes together in the oven.
- Let it rest. Give the baked loaf 15 minutes before you slice it, so the slices hold their shape instead of falling apart.
Tips for Success
How can I soak up the grease?
Lay two slices of plain sandwich bread in the bottom of the loaf pan and press the meat mixture right on top. The bread absorbs the grease as the meatloaf bakes.
Can I use sandwich bread instead of breadcrumbs?
Yes. Tear crustless sandwich bread into small pieces, stir in the salsa and let the bread soak it up for a few minutes. Then add the egg, cheese and seasonings, and mix in the beef last.
What pan should I use?
A meatloaf pan is best, but a regular loaf pan, a cast iron skillet or a baking dish all work. Baking times change with the pan and the thickness of the loaf, so check the temperature rather than the clock.
Variations
- Turkey salsa meatloaf: use ground turkey, or a mix of turkey and beef, and bake until the center reaches 165°F.
- Cheesy top: scatter more shredded cheese over the baked loaf and return it to the oven for a few minutes, until the cheese melts.
- Salsa glaze: stir together 3/4 cup salsa, 1 teaspoon brown sugar, 1 teaspoon chili powder and 2 tablespoons ketchup. Bake the loaf until almost done, spread the glaze over it, and bake 10 to 15 minutes longer, until the center reaches 160°F.
- Salsa-filled top: press a shallow trough down the length of the loaf and fill it with salsa partway through baking.
- Extra add-ins: green chilies, diced red or yellow bell pepper, 1 tablespoon Worcestershire sauce or 1 teaspoon chili powder.
- Toppings: sliced green onions, chopped fresh tomatoes, avocado slices or a spoonful of sour cream.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Frozen salsa meatloaf keeps safely, though the salsa can lose some of its flavor. Thaw it in the refrigerator, never on the counter. Reheat slices covered in the oven or microwave until they reach 165°F; do not reheat leftovers in a slow cooker.
To make ahead: mix the meat and freeze it in a plastic bag, or shape it in the loaf pan and freeze it there. Thaw it in the refrigerator overnight, then bake as written. For the same day, shape the loaf and keep it in the refrigerator until you are ready to bake.
From a baked, frozen loaf: thaw it overnight in the refrigerator, top it with salsa and bake at 350°F for about 20 minutes, until the sauce bubbles and the center reaches 165°F.
Leftover slices are good on a bed of greens the next day, or tucked into sandwiches.
What to Serve With It
Salsa meatloaf goes with the usual meatloaf sides: mashed potatoes, rice, mac and cheese, broccoli or roasted vegetables. For the potatoes, try garlic Parmesan mashed potato cups. For vegetables, roast a pan of garlic herb potatoes, carrots and zucchini or roasted asparagus and carrots. If you love beef and chunky salsa together, make Mexican tortilla casserole next. And for more meatloaf, there’s a cheesy Parmesan meatloaf and the classic ketchup-glazed old fashioned Momma’s meatloaf.
Frequently Asked Questions
Can you use salsa in meatloaf?
Yes. Mix 1/2 cup of salsa into a pound of ground beef with breadcrumbs, cheese and an egg, and spoon more on top before or after baking. Any salsa works, from mild to hot, store-bought or homemade.
What is the secret to a great meatloaf?
Mix by hand only until the meat holds together, keep the mixture a little dry rather than wet, check the center with a thermometer, and let the loaf rest before slicing.
Should meatloaf be cooked covered or uncovered?
Either works. Covering it helps it cook evenly; if you do, uncover it for the last 10 to 15 minutes so the top browns.
How can you tell when meatloaf is fully cooked?
Use a meat thermometer in the thickest part. A ground beef meatloaf is done at 160°F, and a turkey meatloaf at 165°F. Pan size, thickness and ovens vary, so the thermometer is more reliable than the timer.
Final Notes
Keep the mix a little on the dry side, bake it to 160°F, and give it a full rest before you slice. Tell me in the comments which salsa you used and how it turned out.
Salsa Meatloaf
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Ingredients
- 1 pound ground beef or ground turkey
- 1/2 cup salsa mild, medium or hot, plus extra for topping
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup shredded cheddar cheese or a Mexican cheese blend
- 1 egg lightly beaten
- 1 dash salt and pepper or crushed red pepper flakes
Instructions
- Preheat the oven to 350°F.
- Put the ground beef, 1/2 cup salsa, breadcrumbs, cheddar, egg, salt and pepper in a large bowl. Mix with your hands until the mixture holds together and you can pick it up in one piece.
- Press the mixture into a meatloaf pan or loaf pan. Spoon a little extra salsa over the top now if you like it baked on.
- Bake for 45 minutes, until an instant-read thermometer in the center of the loaf reads 160°F.
- Let the meatloaf rest for 15 minutes before slicing so it holds together. Top with extra salsa if you did not add it before baking.
