A.J.'s Southwestern Meatloaf
Submitted by montalvo15531975
Ground beef packs with frozen corn, diced green chiles, shredded Monterey Jack, and picante sauce for a Southwestern-spiced meatloaf that’s anything but boring. Black olives and cayenne kick up the heat.
YIELD
8 servingsPREP
30 minCOOK
90 minREADY
2 hrsThis meatloaf tosses out the ketchup-and-breadcrumb formula and goes full Tex-Mex. Green chiles add mild heat, corn kernels burst with sweetness, and melted cheese creates pockets of gooey richness. The picante sauce seasons the meat and keeps it moist without drowning it in tomato flavor.
Pro Tips
- Mix with your hands: Clean hands are the best tool for combining meatloaf ingredients evenly without overworking the meat, which makes it dense and tough.
- Don’t overfill the pan: Leave a little room at the top of your loaf pan so juices don’t spill over in the oven.
- Check doneness with a thermometer: Meatloaf is done at 160°F internal temperature. The juices should run clear, not pink.
Variations
- Top with salsa and extra cheese in the last 10 minutes of baking for a nacho-style crust
- Use ground turkey instead of beef for a leaner version
- Add a can of drained black beans to stretch the recipe and boost fiber
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, combine the ground beef, onion, green pepper, garlic, salt, cayenne pepper, frozen corn, green onion, picante seasoning, bread crumbs, eggs, picante sauce, green chilies, cheese, olives and chili sauce.
Mix well with your hands.
Place into a greased 9- by 5-inch loaf pan and bake for about 1 to 1½ hours, until meat is no longer pink and juices run clear.
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