Tex-Mex Meatloaf
"A family favorite from the "Cafe Oklahoma" cookbook. The sweet salsa topping is really what makes me want to lick the plate!!!"
photo by KateL
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Yields:
-
1 Loaf
- Serves:
- 4-6
ingredients
- 1 1⁄2 lbs lean ground beef (we use venison!)
- 1 (16 ounce) can pinto beans, drained and rinsed
- 1 cup picante sauce, divided
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1⁄2 cup dry breadcrumbs
- 2 eggs
- 1 1⁄2 teaspoons cumin
- 3⁄4 teaspoon salt
- 2 tablespoons brown sugar
directions
- Preheat oven to 350 degrees.
- In large bowl, combine meat, beans, 1/2 cup picante sauce, onion, garlic, bread crumbs, eggs, cumin and salt. Mix well with hands or big spoon.
- Press mixture into 9x5 inch loaf pan.
- Bake one hour.
- Carefully pour off and discard any drippings.
- Combine remaining picante sauce and brown sugar and mix well. Spread over top of loaf and bake an additional 15 minutes.
- Allow to rest 10 minutes before slicing.
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Reviews
-
The pinto beans and picante sauce take this above the normal meatloaf. I would heat additional sauce (1/4 cup picante sauce and 1 Tbsp. brown sugar), so every bite can have some sauce. We each had 3 servings, so this passed the test. Thanks for sharing this recipe, Yogachef! Made for ZWT5 Mexican/Tex-Mex/Southwest U.S. region.
RECIPE SUBMITTED BY
Yogachef
Dauphin, PA
<p>I am a chef wanna-be in a scientist body! I work for the Commonwealth as a professional garbologist. My goal is to help keep the state clean and green!!! <br /> <br />I teach and study yoga as my hobby job. I feel like I can reach out and help people by showing them how to acknowledge and work through the stresses in life through the use of yoga. <br /> <br />In my spare time, I cook as much local food for my family as I can get my hands on. I am a big supporter of slow food and our PA sustainable farming!</p>
