meatloaf with rotel recipe

Written ByJenny Smyth Posted on
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The Best meatloaf with rotel recipe

Meatloaf with Rotel is a classic recipe that has been a staple in many American households for generations. I first tried it when I was a kid, and it quickly became one of my favorite comfort foods.

The combination of ground beef, tomato-based sauce, and the spicy kick of Rotel tomatoes is a match made in heaven. My kids love it just as much as I do, and it’s always a crowd-pleaser when we have family gatherings or friends over for dinner.

One of the things I appreciate about this recipe is how easy it is to make – just mix everything together, shape into a loaf, and bake until done. It’s also incredibly versatile – you can serve it on its own or with mashed potatoes, egg noodles, or even as a sandwich filling.

Plus, it’s relatively healthy compared to some other comfort foods, thanks to the lean ground beef and veggies in the sauce. As a busy mom, I love that this recipe can be prepped ahead of time and cooked later in the day while I’m running errands or taking care of other tasks.

My family and I have made this recipe countless times over the years, and it never fails to hit the spot. Whether we’re looking for a quick weeknight dinner or a hearty meal for special occasions, meatloaf with Rotel is always a good choice.

And the best part? It’s incredibly easy to customize to suit everyone’s tastes – add some diced onions or bell peppers for extra flavor, or use different types of cheese for a creamier sauce.

Meatloaf with Rotel

4.5 from 1685 votes

A classic meatloaf made with ground beef and crushed Rotel tomatoes for a spicy, tangy twist. The Rotel adds moisture and a subtle heat that complements the savory meat and ketchup glaze.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Meatloaf

2 pounds ground beef (80/20)
1 can (10 ounces) Rotel tomatoes, drained
1 cup breadcrumbs
1 large egg, lightly beaten
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce

For the Glaze

1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a large bowl, combine the ground beef, drained Rotel tomatoes, breadcrumbs, beaten egg, chopped onion, minced garlic, salt, black pepper, and Worcestershire sauce.
3Mix gently with your hands until just combined, being careful not to overwork the meat.
4Transfer the meat mixture to a 9×5-inch loaf pan and press it evenly into the pan, smoothing the top.
5Place the loaf pan on a foil-lined baking sheet to catch any drips.
6Bake for 45 minutes, or until the internal temperature reaches 155°F when tested with a meat thermometer.
7While the meatloaf bakes, prepare the glaze by stirring together the ketchup, brown sugar, and apple cider vinegar in a small bowl.
8After 45 minutes, remove the meatloaf from the oven and spread the glaze evenly over the top.
9Return to the oven and bake for an additional 15 minutes, until the glaze is set and the internal temperature reaches 160°F.
10Remove the meatloaf from the oven and let it rest in the pan for 10 minutes.
11This allows the juices to redistribute and makes slicing easier.
12Slice and serve warm.

🔧Equipment

Large mixing bowl
9×5-inch loaf pan
Small bowl
Foil-lined baking sheet
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 10g🥩Protein: 28g

📝Notes

For a milder flavor, use mild Rotel or drain the tomatoes well. You can also substitute ground turkey for a lighter version, but add a tablespoon of olive oil to keep it moist. Letting the meatloaf rest is essential for clean slices.

Watch Video Of How Meatloaf with Rotel Works

To store leftover meatloaf, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to four days. For longer storage, you can freeze individual slices or the whole loaf in a freezer-safe bag for up to three months.

When you are ready to eat, reheat slices in a skillet with a little broth or in the oven at 325 degrees Fahrenheit until warmed through. This meatloaf with Rotel is a versatile dish that works well for family gatherings or a simple weeknight dinner.

I love serving it with mashed potatoes and a side of steamed vegetables, or even slicing it cold for sandwiches the next day. It is a reliable recipe that always gets compliments, and I hope it becomes a favorite in your home too.

❓ Frequently Asked Questions About Meatloaf with Rotel

1. What is Rotel?

Rotel is a brand of canned tomatoes that are seasoned with spices and herbs. They come in various flavors, but the original one is the most commonly used in this recipe.

2. Can I use fresh tomatoes instead of canned?

No, you shouldn’t use fresh tomatoes in place of canned Rotel tomatoes because they don’t have the same level of acidity and flavor that canned tomatoes do.

3. Can I make this recipe without ground beef?

You can substitute ground beef with ground turkey or ground pork if you prefer.

4. How long does it take to cook meatloaf?

The cooking time will depend on your oven temperature and the size of your meatloaf. Generally speaking, it should take about 45 minutes to an hour to cook through.

5. Can I freeze meatloaf for later use?

Yes, you can freeze meatloaf for up to three months. Simply wrap it tightly in plastic wrap or aluminum foil before freezing.

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