Mary Anne's Cinco de Mayo Meat Loaf

Meat loaf is truly an American classic; it tastes great served hot or the next day in sandwiches. My family loves their meat loaf a little spicier, so I've taken a classic recipe and kicked it up a notch or two by adding the rotel, Italian sausage and a few other ingredients. I like to use the two-piece loaf pan because the meat loaf does not sit in grease while baking.

1 1/2 pounds ground chuck

1 pound ground Italian sausage, mild, sweet or hot

1 onion, diced tiny

1 bell pepper, diced tiny, optional

2 jalapeno peppers, de-seeded and diced tiny

2 eggs, lightly beaten

1 can (10 ounce) rotel, mild or hot, with juice

1/2 to 1 cup panko bread crumbs, regular bread crumbs or quick-cooking oats

2 cloves minced garlic

3/4 - 1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon thyme

2 tablespoons worcestershire sauce


1/2 cup ketchup

3 tablespoons brown sugar

1/4 teaspoon freshly ground nutmeg

1 teaspoon dry mustard

1 medium onion, sliced thin

1 bell pepper, any color, sliced thin

2 tablespoons bacon seasoning

  • Preheat oven to 375 degrees f. In a large bowl, combine the meat loaf and mix lightly with a large wooden spoon or hands. Don't mash or the meat loaf will be dense. If meat loaf mixture is too wet, add more bread crumbs or oats 1/4 cup at a time. Place into a 9x13 baking dish or 2 two-piece loaf pans. Shape into a loaf.
  • Mix ingredients for the topping and spread on meat loaf. Bake for 1 to 1 1/4 hours, or until the internal temperature is 160 degrees and the meat loaf is cooked through. Let meat loaf rest about 10 minutes after removing from oven. Doing this allows the juices time to redistribute. While meat loaf is baking, saut onion and bell pepper in bacon seasoning until soft and translucent. When serving meat loaf, top with onion and bell pepper.
Each loaf serves 6 to 8.