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
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 6-8 servings

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 ground beef
    X
    With Johnsonville Italian Sausage.

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  • Salsa, optional

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.

Directions

  1. 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°.
  2. 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.
Originally published as South-Of-The-Border Meat Loaf in Taste of Home June/July 1999, p41

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.

This recipe pairs well with a light red wine.

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Reviews for South-Of-The-Border Meat Loaf

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MY REVIEW
Reviewed Jul. 26, 2012

My girls really liked this recipe. They were finished before I was....which NEVER happens.

MY REVIEW
Reviewed Dec. 17, 2011

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?

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