Enchilada Meatloaf
Corn flour makes this meatloaf gluten free and perfect for those with food intolerances. This delicious, Latin-inspired recipe is easy to make with minimal cleanup.
Cook Time: 1 hrs 15 mins
Servings: 8
Ingredients: 16
Ingredients
Preparation
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Step 1
Preheat oven to 350°F. Measure 3/4 cup enchilada sauce into small bowl; set aside. Add remaining enchilada sauce, Ground Beef, egg, bell pepper, onion, ketchup, cheese, masa, black pepper, remaining spices, pepper sauce and salt; mix thoroughly but lightly.
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Step 2
Shape beef mixture and place into 8 x 4-1/2-inch loaf pan. Bake in 350°F oven 40 minutes. Spread reserved enchilada sauce over meatloaf. Bake an additional 5 to 10 minutes or until instant-read thermometer inserted into center registers 160°F.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
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Step 3
Let stand 10 minutes before cutting. Cut into slices.
Nutrition Information
293 Calories
5g SAT FAT
30g PROTEIN
4.2 mg IRON
6.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3 oz: 293 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 0.1 g Trans Fat; 0.8 g Polyunsaturated Fat; 4.2 g Monounsaturated Fat;) 114.3 mg Cholesterol; 776 mg Sodium; 17.5 g Total Carbohydrate; 2.3 g Dietary Fiber; 5.6 g Total Sugars; 29.7 g Protein; 3.2 g Added Sugars; 89.6 mg Calcium; 4.2 mg Iron; 617.3 mg Potassium; 0.2 mcg Vitamin D; 0.4 mg Riboflavin; 1.7 mg NE Niacin; 0.6 mg Vitamin B6; 3 mcg Vitamin B12; 288 mg Phosphorus; 6.9 mg Zinc; 25.4 mcg Selenium; 118 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium, and Niacin.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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