Recipe courtesy of GOYA

GOYAandreg; Meatloaf

Meatloaf with a GOYA® Twist! The secret to Meatloaf that's brimming with flavor: GOYA® Adobo All-Purpose Seasoning with Pepper. This special mix of black pepper, oregano and other Latin spices transforms your already-tasty dinner staple into an unforgettable main dish. For a meal that's sure to make your family smile, try GOYA® Meatloaf tonight! A simple shake is all it takes!
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  • Level: Easy
  • Total: 2 hr
  • Prep: 10 min
  • Cook: 1 hr 50 min
  • Yield: 6 servings
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1 can (8 oz.) GOYA® Tomato Sauce

2 tbsp. brown sugar

11/2 tbsp. GOYA Adobo All-Purpose Seasoning with Pepper, divided

1 tsp. Dijon mustard

11/2 lbs. meatloaf mix (ground beef, ground veal and ground pork)

1 cup seasoned breadcrumbs

1/2 cup onions, finely diced

1 egg, beaten

1 tbsp. GOYA Minced Garlic


  1. 1. Heat oven to 400 degrees F. In small bowl, mix together tomato sauce, brown sugar, 1 tbsp. Adobo and mustard; set aside.
  2. 2. In large bowl, mix together meatloaf mix, 3/4 cup tomato sauce mixture, breadcrumbs, onions, beaten egg, garlic and remaining adobo until well combined. Form meat mixture into oblong loaf shape. Transfer meat to greased 2-lb. loaf pan; cover with foil.
  3. 3. Transfer loaf pan to oven; cook until internal temperature registers 165 degrees F on quick-read thermometer, about 1 hr., 30 min.
  4. 4. Remove pan from oven; discard foil. Carefully drain and discard fat in pan. Heat broiler. Spoon remaining tomato sauce mixture on loaf. Cook until sauce turns dark golden brown, about 10 minutes more. Remove from oven; let rest 10-15 min.
  5. 5. To serve, slice meatloaf into 6 portions; serve warm.