Mexican Meat Loaf

Name: Mexican Meat Loaf
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Ingredients: (750 g) Medium or Lean Ground Beef; egg, beaten; frozen corn, thawed; salsa; panko bread crumbs; minced fresh cilantro (optional); small onion, chopped; cloves garlic, minced; chili powder; ground cumin; each salt and freshly ground pepper; Topping shredded Cheddar cheese; pickled sliced jalapeno peppers

in All Recipes, Meatloaf Cold Weather, Comfort Foods, Kid Friendly

Mexican Meat Loaf

Prep Time: 20
Cook Time: 60
Total Time: 120
Serving: 8

Print Recipe

You can serve slices of the meatloaf with rice or try serving in taco shells dressed with salsa and other taco toppings for fun. Any leftover meatloaf can be crumbled to use as a quesadilla filling or a tostado topping.

Directions

In large bowl, combine beef, egg, corn, salsa, panko, cilantro (if using), onion, garlic, chili powder, cumin, salt and pepper. Scoop beef mixture onto a parchment or foil-lined rimmed baking sheet. Shape into a loaf.

Bake in 350°F (180°C) oven uncovered for 45 minutes.

Remove from oven and top with cheese and pickled jalapeno. Return to oven and continue to bake for another 15 minutes or until instant read digital thermometer reads 160°F (71°C).

Let stand for 10 minutes before slicing to serve.

Substitution Tip

Dried bread crumbs can be substituted for panko bread crumbs.

Cooking Tip

Gently mix the meatloaf mixture until the ingredients are just incorporated. When forming the loaf, don’t over work the mixture or it will become too firm and compact.

Allow the meatloaf to rest before cutting. Remove the meatloaf from the oven, cover it loosely with foil, and allow to rest for 10 minutes before slicing. This will allow the juices to redistribute.