Rustic Ranchero Meatloaf

I made meatloaf twice in my life before I came up with this recipe and now we have it at least once a month from October - February. My boys (8 and 14) love it!  They see a pack of ground turkey and they want meatloaf first (with taco salad at a close second).  I love it because I can throw all the stuff together without chopping anything and then let it cook while I do other stuff. Like drink a glass of wine and blog about my recipe or fold laundry...or both. ;)

This loaf feeds a family of 4 with leftovers to spare.

Here's what you'll need:

Mixing bowl, Loaf pan, crumpled parchment paper (it makes it easier to maneuver and lay down in your dish)

1.5 lbs of ground turkey, beef, or chicken (we used turkey)

16 oz of Cita's Rustic Ranchero (medium heat) salsa, reserve ¼ cup

¼ cup of ketchup

1 cup of bread crumbs, crushed crackers, etc. 

1 TBSP of Worcestershire

2 eggs

¼ tsp salt

¼ tsp black pepper


Take a 1/4 cup of Rustic Ranchero and mix with 1/4 cup of ketchup.  Set aside for our topping after the meatloaf is cooked.  

In mixing bowl add ground meat, remaining salsa, Worcestershire sauce, salt and pepper and mix well.

Add eggs and mix. And lastly the bread crumbs.

Pour into loaf pan and bake at 375 degrees for 1 hour.

Top off meatloaf with the reserved topping and return to oven for 10 minutes. Let it cool in the pan for 15 minutes and you can just pull the meatloaf out with the parchment paper and slice.