Lila’s Southwestern Meat Loaf

Posted on April 30, 2012


If you’re tired of the same old soup-mix meat loaf, this is a tasty variation.  The great thing about meat loaf is its endless variability.  Feel free to change the quantities of the ingredients here, or substitute your own.  This one has become a favorite with Hubby.

Preheat oven to 375 degrees Fahrenheit.    

Mix together in a large bowl:

One package of ground beef, about 1.5 pounds

3-4 jalapenos or chili peppers, minced

1/3 cup of frozen corn

3/4 cup chopped onion

1-2 cloves minced garlic

1 beaten egg

1 tbsp cumin

1-2 tbsp dried oregano

1 tsp chili powder

1 tsp achiote (annatto)

Form the mixture into a more or less cylindrical loaf about 4 to 5 inches in diameter and lay it in a baking pan or on a roasting pan (I prefer a bread loaf pan).  Top with barbecue sauce of your choosing.  I like Sweet Baby Ray’s Honey Chipotle.

On the side, I recommend baked potatoes.  Scrub the potatoes, coat with olive oil and place them in a small casserole or baking pan.  Sprinkle with sea salt.

Put the potatoes and the meat loaf in the oven at the same time.  Bake for 55-60 minutes.  I use two spatulas to lift the loaf out of the pan and onto a platter.  Let the meat loaf rest 10-15 minutes before cutting.

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