South-Of-The-Border Meat Loaf

Name: South-Of-The-Border Meat Loaf
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 6-8 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes, Mexican Dinners, Mexican Recipes
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

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

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 9x5-in. loaf pan coated with cooking spray. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a thermometer reads 160°.
Cool for 10 minutes before removing from pan. Drizzle with salsa if desired.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

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

Reviews

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Average Rating:

pettymama

Jul 26, 2012

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

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?