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South-Of-The-Border Meat Loaf Recipe

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 YIELD:6-8 servings


  • 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 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°.
  • 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.

Nutritional Facts

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

Reviews for South-Of-The-Border Meat Loaf

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pettymama User ID: 1026286 72197
Reviewed Jul. 26, 2012

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

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?"

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