Mexican Meat Loaf Roll
A succulent meat loaf made with oats, cream cheese, chili peppers and salsa.
Yield
6 servingsPrep
40 minCook
50 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
ground beef
|
|
| ¼ | cup |
rolled oats
old fashioned, or quick oats, uncooked |
|
| 2 | large |
eggs
beaten |
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | teaspoon |
black pepper
|
|
| 8 | ounces |
cream cheese
one package |
|
| 4 | ounces |
green chili peppers
canned, chopped, drained |
|
| ¾ | cups |
salsa
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 59 | ml |
rolled oats
old fashioned, or quick oats, uncooked |
|
| 2 | large |
eggs
beaten |
|
| 15 | ml |
worcestershire sauce
|
|
| 5 | ml |
black pepper
|
|
| 231.2 | ml/g |
cream cheese
one package |
|
| 115.6 | ml/g |
green chili peppers
canned, chopped, drained |
|
| 177 | ml |
salsa
|
|
Directions
Combine meat, oats, eggs, worcestershire sauce and pepper; mix well. On wax paper, press meat mixture into 20x10½-inch rectangle. Combine cream cheese and chilies; mix well. Spread cream cheese mixture over meat mixture to within 1 inch of outer edge. Roll, jelly roll fashion, starting at narrow end. Place in 12x8 inch baking dish . Bake at 350℉ (180℃) F, 40 minutes. Top with salsa; continue baking for 10 minutes. Let stand 10 minutes before serving.
Makes 6 to 8 servings.
