Taco Meat Loaves
TOTAL TIME: Prep: 25 min. Bake: 1 hour + standing
YIELD: 2 meat loaves (6 servings each).
We live in Texas and love the Southwest style of cooking. This taco meat loaf recipe spices up plain ol’ meat loaf! —Susan Garoutte, Georgetown, Texas
Ingredients
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3 large eggs, lightly beaten
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2 cups picante sauce, divided
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (11 ounces) Mexicorn, drained
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1 medium onion, chopped
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2 cans (2-1/4 ounces each) sliced ripe olives, drained
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3/4 cup dry bread crumbs
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1 envelope taco seasoning
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1 teaspoon ground cumin
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1 teaspoon chili powder
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2 pounds ground beef
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2 cups shredded cheddar cheese
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Additional picante sauce, optional
Directions
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1.
In a large bowl, combine the eggs, 1/2 cup picante sauce, beans, corn, onion, olives, bread crumbs, taco seasoning, cumin and chili powder. Crumble beef over mixture and mix well.
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2.
Pat into two ungreased 9x5-in. loaf pans. Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a thermometer reads 160°.
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3.
Spoon remaining picante sauce over each meat loaf; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional picante sauce if desired.
Nutrition Facts
1 piece: 354 calories, 18g fat (8g saturated fat), 112mg cholesterol, 1001mg sodium, 23g carbohydrate (4g sugars, 3g fiber), 23g protein.
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