Mexican Style Meat Loaf Recipe

This family favorite with a twist is packed with an antioxidant punch from the paprika, oregano and ground red pepper.
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  • 1 tablespoon McCormick® Paprika
  • 2 teaspoons McCormick® Cumin, Ground
  • 2 teaspoons McCormick® Oregano Leaves
  • 1 teaspoon McCormick® Sea Salt Grinder
  • 1/2 teaspoon McCormick® Red Pepper, Ground
  • 1 tablespoon vegetable oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green bell pepper
  • 2 eggs, beaten
  • 1/4 cup milk
  • 2 slices white bread, crumbled
  • 2 pounds lean ground beef
  • 1/2 cup frozen corn, thawed
  • 1/2 cup mild salsa
15 mins
1 hr
1. Preheat oven to 350°F. Mix paprika, cumin, oregano, sea salt and red pepper in small bowl. Set aside. Heat oil in small skillet on medium heat. Add onion and bell pepper; cook and stir 5 minutes or until tender. Add spice mixture; cook and stir 30 seconds. Cool slightly.

2. Mix eggs, milk and bread crumbs in large bowl. Add ground beef, corn and spice mixture; mix until well blended. (Do not overmix.) Shape into a loaf on foil-lined 13x9-inch baking pan sprayed with no stick cooking spray.

3. Bake 45 minutes. Spoon salsa over meat loaf. Bake 15 minutes longer or until cooked through. Let stand 5 minutes before slicing.
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Nutrition (per serving)
Calories: 257 Calories
Fat: 13 Grams
Protein: 26 Grams
Cholesterol: 127 Milligrams
Carbohydrates: 9 Grams
Sodium: 433 Milligrams
Fiber: 2 Grams

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