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.
Cook Time: 1 hrs 45 mins
Servings: 8
Ingredients: 13
Ingredients
Preparation
-
Step 1
Heat oven to 350°F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.
Cooking 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.
-
Step 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.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef Color is not a reliable indicator of Ground Beef doneness.
-
Step 3
Let stand 10 minutes. Top with salsa; cut into slices.
Nutrition Information
221 Calories
3.3g SAT FAT
26g PROTEIN
3.2 mg IRON
6.1 mg ZINC
* 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.
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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