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South-Of-The-Border Meat Loaf Recipe

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My zesty meat loaf calls for black beans, jalapeno and green peppers and crushed taco shells. It's a savory twist on a longtime favorite.—Ruth Bogdanski, Grants Pass, Oregon

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South-Of-The-Border Meat Loaf Recipe

Prep: 10 min. Bake: 1 hour + cooling

Yield: 6-8 Servings

10 60 70

Ingredients

1 can (15 ounces) black beans, rinsed and drained
4 taco shells, crushed
1/2 cup chopped onion
1/2 cup chopped green pepper
1/3 cup minced fresh cilantro
2 egg whites
2 tablespoons chopped jalapeno pepper
2 teaspoons ground cumin
2 teaspoons chili powder
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 pounds lean ground beef (90% lean)
Salsa, optional

Directions

In a large bowl, combine the first 12 ingredients. Crumble beef over mixture and mix well. Press into a 9-in. x 5-in. loaf pan coated with cooking spray. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a meat thermometer reads 160°.
Cool for 10 minutes before removing from pan. Drizzle with salsa if desired. Yield: 6-8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 each) equals 253 calories, 10 g fat (4 g saturated fat), 56 mg cholesterol, 514 mg sodium, 13 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as South-Of-The-Border Meat Loaf in Taste of Home June/July 1999, p41

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for South-Of-The-Border Meat Loaf (1)

South-Of-The-Border Meat Loaf

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Reviewed on Dec. 17, 2011 by terrylyn

I don't know why this recipe was changed from the original printed in the January 2008 issue. I have the original printout which call for whole eggs and sauteing the vegetables first. Why fix a recipe when it isn't broken?