Southwestern Meatloaf
You could easily substitute all beef or all pork for the meat combination.
  • 10 ounces well-trimmed pork tenderloin, cut into chunks
  • 6 ounces well-trimmed top round of beef, cut into chunks
  • 1 cup frozen corn kernels, thawed
  • 3 scallions, thinly sliced
  • 2 green bell peppers, finely chopped
  • 2 pickled jalapeqos, seeded and finely chopped
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried oregano
  • 2 slices (1 ounce each) firm white sandwich bread, crumbled
  • 1/4 cup low-fat (1%) milk
  • 1/4 cup ketchup
  • 1 egg

1. In food processor, combine pork and beef and process until finely ground, about 30 seconds. Transfer to large bowl and stir in corn, scallions, bell peppers, jalapeqos, salt, and oregano.

2. In small bowl, combine bread and milk until moistened and well combined. Add to meat mixture along with ketchup and egg, mixing until well combined.

3. Preheat oven to 350°F. Spoon meatloaf mixture into 8- x 4-inch loaf pan. Bake 35 to 45 minutes or until meatloaf is set and juices run clear. Remove from oven, let stand 10 minutes in pan, then invert onto a platter. Serve warm with any pan drippings or chill and serve cold.

Nutritional Information
Per serving: 308 calories, 7.4g total fat, 2.4g saturated fat, 2.7g monounsaturated fat, 0.7g polyunsaturated fat, 2.7g dietary fiber, 35g protein, 25g carbohydrate, 136mg cholesterol, 816mg sodium.
Good source of: niacin, riboflavin, selenium, thiamin, vitamin B6, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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