South-Of-The-Border Meat Loaf Recipe

3.5 2 2
Publisher Photo

South-Of-The-Border Meat Loaf Recipe

Read Reviews
3.5 2 2
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling

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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forSouth-Of-The-Border Meat Loaf

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
pettymama User ID: 1026286 72197
Reviewed Jul. 26, 2012

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

MY REVIEW
terrylyn User ID: 1136741 72915
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?"

Loading Image