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Mexican-Style Meat Loaves

On a vacation to Arizona, I fell in love with albondigas, Latin American meatballs. After playing with a number of different spices I came up with a version that's amazing as a meatloaf. —James Schend, Pleasant Prairie, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 50 min. + standing
  • Makes
    2 loaves (8 servings each)

Ingredients

  • 3 large eggs, lightly beaten
  • 2/3 cup 2% milk
  • 2/3 cup thick and zesty tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 1 large onion, finely chopped
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 3/4 cup dry bread crumbs
  • 1/3 cup minced fresh cilantro
  • 2-1/2 teaspoons ground cumin
  • 2-1/2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 pounds lean ground beef (90% lean)
  • Optional: Salsa and additional cilantro

Directions

  • Preheat oven to 350°. In a large bowl, combine the first 12 ingredients. Add beef; mix lightly but thoroughly. Transfer to 2 greased 9x5-in. loaf pans.
  • Bake meat loaves 50-55 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. If desired, top with salsa and cilantro.
Freeze option: Shape meat loaves in plastic wrap-lined loaf pans; cover and freeze until firm. Remove from pans and wrap securely in foil; return to freezer. To use, unwrap and bake meat loaves in pans as directed, increasing time to 1-1/4 to 1-1/2 hours or until a thermometer inserted in center reads 160°.
Nutrition Facts
1 slice: 196 calories, 10g fat (3g saturated fat), 89mg cholesterol, 453mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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