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
- 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
- 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.
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.
Reviews for South-Of-The-Border Meat Loaf
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review