Tex-Mex Meatloaf
From Rose Reisman, this isn’t your average meatloaf! It can also be made with ground chicken—just increase the amount of bread crumbs.
Ingredients:
- 1 lb lean ground beef (or ground chicken for a lighter option, increase bread crumbs)
- 1 large egg
- 1/3 cup mild salsa
- 1/4 cup fresh coriander (cilantro), chopped
- 1/4 cup garlic, minced
- 1 1/2 teaspoons ground cumin
- 1/2 cup onion, finely chopped
- 3/4 cup cheddar cheese, shredded
- 1/2 cup salsa (for topping)
- 1/4 cup bread crumbs
Instructions:
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Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures that your meatloaf will cook evenly and develop a delicious, golden-brown exterior.
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Prepare the Loaf Pan: Lightly spray an 8 x 4 inch loaf pan with cooking spray to prevent sticking and to make for easier cleanup.
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Mix the Meatloaf Mixture: In a large mixing bowl, combine the lean ground beef, egg, 1/3 cup of salsa, bread crumbs, chopped fresh coriander, minced garlic, and ground cumin. Mix well until all ingredients are thoroughly combined, but be careful not to overwork the meat, which can make it tough.
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Prepare the Filling: On a 12-inch square piece of waxed paper, pat out the meat mixture into an 8-inch square. This will make it easier to roll up the meatloaf later.
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Cook the Vegetables: In a nonstick skillet sprayed with cooking spray, cook the finely chopped onions over medium heat for about 5 minutes, or until they become softened and translucent. Stir in the corn and cook for an additional 5 to 8 minutes until the corn begins to brown slightly. Add the red peppers and cook for another 3 minutes until they are tender and fragrant.
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Assemble the Meatloaf: Spread the cooked vegetable mixture evenly over the meatloaf, then sprinkle with shredded cheddar cheese. Carefully use the waxed paper to help roll up the meatloaf, making sure to tuck in the sides as you go. Place the rolled meatloaf seam side down into the prepared loaf pan.
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Top with Salsa: Spoon 1/4 cup of salsa evenly over the top of the meatloaf. This adds a nice layer of flavor and keeps the meatloaf moist while it bakes.
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Bake: Place the loaf pan in the preheated oven and bake for 40 to 45 minutes, or until the meat is cooked through and reaches an internal temperature of 160°F (71°C). The top should be golden brown and slightly crispy.
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Rest and Serve: Once baked, let the meatloaf rest for 10 minutes before carefully inverting it onto a serving platter. This resting time allows the juices to redistribute, making the meatloaf easier to slice.
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Slice and Enjoy: Slice the meatloaf into serving pieces and serve with extra salsa on the side for added flavor. This dish pairs wonderfully with a fresh salad or roasted vegetables.
Cooking Times:
| Task | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
Nutritional Information (per serving):
- Calories: 217.4
- Fat: 10.5 g
- Saturated Fat: 4.4 g
- Cholesterol: 89.4 mg
- Sodium: 333.9 mg
- Carbohydrates: 11.5 g
- Fiber: 1.6 g
- Sugar: 3.1 g
- Protein: 19.2 g
Recipe Category: Chicken
Keywords: Poultry, Meat, Tex Mex, Southwestern U.S., Beginner Cook, < 4 Hours, Easy, Inexpensive
Enjoy this vibrant and flavorful Tex-Mex Meatloaf that brings a southwestern twist to a classic dish, perfect for any night of the week! 🌟🌮🍴
