Mexican-Style Meat Loaf
This family favorite with a twist is packed with an antioxidant punch from the paprika, oregano and ground red pepper.
Makes 8 servings.
Prep Time: 15 minutes
Cook Time: 1 hour
1 tablespoon McCormick® Paprika
2 teaspoons McCormick® Cumin, Ground
2 teaspoons McCormick® Oregano Leaves
1 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Red Pepper, Ground
1 tablespoon vegetable oil
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 eggs, beaten
1/4 cup milk
2 slices white bread, crumbled
2 pounds lean ground beef
1/2 cup frozen corn, thawed
1/2 cup mild salsa
1. Preheat oven to 350°F. Mix paprika, cumin, oregano, sea salt and red pepper in small bowl. Set aside. Heat oil in small skillet on medium heat. Add onion and bell pepper; cook and stir 5 minutes or until tender. Add spice mixture; cook and stir 30 seconds. Cool slightly.
2. Mix eggs, milk and bread crumbs in large bowl. Add ground beef, corn and spice mixture; mix until well blended. (Do not overmix.) Shape into a loaf on foil-lined 13x9-inch baking pan sprayed with no stick cooking spray.
3. Bake 45 minutes. Spoon salsa over meat loaf. Bake 15 minutes longer or until cooked through. Let stand 5 minutes before slicing.
per serving
Calories: 257
Fat: 13 g
Carbohydrates: 9 g
Cholesterol: 127 mg
Sodium: 433 mg
Fiber: 2 g
Protein: 26 g