You guys, I’m going to be real again here, and tell you that I don’t really love meatloaf. And also, which is it meat loaf? meatloaf? I literally just googled “is meatloaf one word or two” and still have no idea. Shouldn’t some expert somewhere nail that one down?
Anyway, I’ve never really liked meatloaf…except for this recipe! My husband is a fan, so a few years ago he finally talked me into trying a recipe for Southwestern Meatloaf (he even ripped it out of an All You Magazine for me – in which it is spelled meat loaf, see…confusing). Really though, I’m not kidding around when I tell you that this meatloaf is delicious!
My younger self wouldn’t even believe I just typed that sentence, but it really is. I’ve made a few adjustments and it’s become a regular at our house. Everyone in the family loves it! Plus, I love that it is easy to throw together (even though touching raw meat is totally eww) and that it has lots of extra veggies snuck in.
I hope you’ll give it a try, and that your family loves it too! Also, will you please let me know which way I’m supposed to write the dang word? Thanks!
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 red bell pepper, stemmed, seeded and finely chopped
- 1 cup frozen corn
- 2 lb. ground beef (90 percent lean)
- 1 cup 5 Minute Homemade Breadcrumbs
- 1 large egg
- 1 cup plain greek yogurt
- ½ cup finely chopped fresh cilantro
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1½ teaspoons salt
- ½ teaspoon pepper
- Preheat oven to 375 degrees F. Line a baking sheet with heavy-duty foil.
- Warm olive oil in a skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in corn and sauté an additional 2 minutes. Transfer the veggies to a bowl and let cool slightly.
- Add beef, bread crumbs, egg, yogurt, cilantro, chili powder, cumin, salt and pepper to the bowl with the veggies. Mix gently until well combined, but be careful not to over mix.
- Transfer the mix to a baking sheet and shape into a 12x4 inch loaf.
- Bake until an instant-read thermometer inserted into the center registers 160 degrees F, about 1 hour. Let stand for 10 minutes before slicing and serving.
198 calories, 2.2g fiber, 17.6g protein
*Actual nutrition info may vary based on exact ingredients used. Find this recipe on MyFitnessPal as FG8 Southwestern Meat Loaf.