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Southwest Meatloaf

Spice up the traditional, down-home meatloaf by adding red bell peppers, corn, chopped onions, salsa, and much more to give your meatloaf an added layer of flavors.

  • 1 hr
    45 min
  • 8
    SERVINGS
  • 220
    Cal
  • 26 g
    Protein

Ingredients:

  • 2 pounds Ground Beef (93% lean or leaner)
  • 1 cup soft bread crumbs
  • 3/4 cup finely chopped onion
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup frozen corn, thawed
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon minced garlic
  • 2 teaspoons salt
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/2 cup thick and chunky salsa

Cooking:

  1. Heat oven to 350°F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.

    Cook's Tip: To make soft bread crumbs, place torn bread in food processor or blender container. Cover; pulse on and off, to form fine crumbs. One and one-half slices make about 1 cup crumbs.

  2. Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350°F oven 1-1/4 to 1-1/2 hours, until internal temperature reaches 160°F.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef Color is not a reliable indicator of Ground Beef doneness.

  3. Let stand 10 minutes. Top with salsa; cut into slices.

221 CALORIES

0 % *

3.3g SAT FAT

0 % DV **

26g PROTEIN

0 % DV

3.2 mg IRON

0 % DV

6.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 221 Calories; 75.6 Calories from fat; 8.4g Total Fat (3.3 g Saturated Fat; 0.2 g Trans Fat; 0.6 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 99 mg Cholesterol; 776 mg Sodium; 9 g Total Carbohydrate; 1.2 g Dietary Fiber; 3 g Total Sugars; 26 g Protein; 0 g Added Sugars; 48.8 mg Calcium; 3.2 mg Iron; 386 mg Potassium; 14.2 mcg Vitamin D; 0.2 mg Riboflavin; 5.2 mg NE Niacin; 0.4 mg Vitamin B6; 2.3 mcg Vitamin B12; 218 mg Phosphorus; 6.1 mg Zinc; 22.7 mcg Selenium; 98.1 mg Choline.

This recipe is an excellent source of Protein, Vitamin D, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Phosphorus, and Choline.

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