Angry Tomato Salsa Meat Loaf

  • Total Time
    • Prep: 25 min. Bake: 65 min. + standing
  • Makes
    • 2 loaves (6 servings each)



  3/4 cup uncooked instant brown rice

  1 can (8 ounces) tomato sauce

  1-1/2 cups Angry Tomato Salsa, divided

  1 large onion, chopped

  1 large egg, lightly beaten

  1 celery rib, finely chopped

  1/4 cup minced fresh parsley

  2 tablespoons minced fresh cilantro

  2 garlic cloves, minced

  1 tablespoon chili powder

  1-1/2 teaspoons salt

  1/2 teaspoon pepper

  2 pounds lean ground beef (90% lean)

  1 pound ground turkey

  1/2 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend


  • Preheat oven to 350°. Cook rice according to package directions; cool slightly. In a large bowl, combine tomato sauce, 1/2 cup Angry Tomato Salsa, onion, egg, celery, parsley, cilantro, garlic and seasonings; stir in rice. Add beef and turkey; mix lightly but thoroughly.
  • Shape into two 8x4-in. loaves in a greased 15x10x1-in. baking pan. Bake until a thermometer inserted in center reads 165°, 1 to 1-1/4 hours.
  • Spread with remaining salsa and sprinkle with cheese; bake until cheese is melted, about 5 minutes. Let stand 10 minutes before slicing.

  • Freeze option: Bake meat loaves without topping. Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaves; place in a greased 15x10x1-in. baking pan. Reheat in a preheated 350° oven 40-45 minutes or until a thermometer inserted in center reads 165°; top as directed.
Nutrition Facts

1 slice: 237 calories, 11g fat (4g saturated fat), 91mg cholesterol, 634mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.


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