Southwestern Meatloaf
THM:S, low carb, gluten/nut free (use non-contaminated ingredients)
Serves: 8-10
For the meatloaf:
  • 1 c. salsa of choice
  • ½ c. grated Parmesan cheese (the green can kind)
  • 2 eggs
  • 2 T. sriracha
  • 2½ tsp. Tony Chachere's Creole SeasoningDime-sized bunch fresh cilantro (chopped)
  • -
  • 2½ lb. ground beef
For the topping:
  • 1 lg. (or one med. + one sm.) onion (sliced)
  • 1 T. salted butter
  • -
  • 1 c. shredded cheddar cheese
  1. Whisk all the meatloaf ingredients (except the ground beef) together. Add the ground beef and mix well. (I use my hands for this.) Press the meatloaf mixture into a greased 9"x13" baking pan, then use your hand to make a slight trough around the outside of the meatloaf for the grease to drain off. (Basically just make sure the meatloaf doesn't go all the way to the sides of the pan.)
  2. Sauté the sliced onion in the butter until nice and brown, then stir in the cheese and spread the onion/cheese mixture over the top of the meatloaf.
  3. Bake the meatloaf (uncovered) at 350* for 50-60 minutes or until done all the way through. (We bake it for a full hour because we like it more on the crispy side.) I like to slice and serve the meatloaf on a separate plate to get it out of the grease.
We find Tony Chachere's Original Creole Seasoning at our local grocery store, but if you can't locate it, you can purchase from Amazon. This seasoning adds *so* much flavor - and you only have to get one spice shaker out of your pantry! If you don't have it and don't want to buy it, I recommend looking online for a DIY Creole seasoning recipe.
Recipe by Briana Thomas at