1 hr 15 mins
Happy Hippie's Note:
I found this recipe in the "Cooking with Paula Deen" magazine and prepared it for my family. It is the hands down the best meatloaf I've ever had and my family was very pleased. Give this one a try and I think you'll agree. When you do, share your thoughts. One thing I learned about preparing meatloaf; when mixing and forming it, don't manhandle it. Over handling and squeezing the ingredients into the meat to blend cause the meatloaf to be tough; handle with care and you'll be rewarded with a wonderful meal.
My Private Note
Units: US | Metric
- 1 1/4 lbs lean ground beef
- 1/2 cup tortilla chips, crushed, whole-grain
- 1/2 cup zucchini, shredded
- 1/4 cup onion, finely chopped
- 1/4 cup canned black beans, drained and rinsed
- 1 large egg
- 1 teaspoon fajita seasoning mix
- 3/4 teaspoon salt
- 1/4 cup salsa, mild
- 1/4 cup cheese, Mexican blend, reduced fat, shredded
- 1Preheat oven to 350 degrees.
- 2Place a wire rack on a foil-covered bakiing sheet.
- 3In a large bowl, gently combine beef, crushed chips, zucchine, onion, beans, egg, fajita seasoning and salt.
- 4Form mixture into a loaf and place on a prepared wired-rack.
- 5Bake 40 minutes.
- 6Top with cheese and salsa.
- 7Bake for an additional 20 minutes or until a meat thermometer inserted in meatloaf registers 165 degrees.
- 8Note: Meatloaf can also be baked on the rack of an aluminum foil-lined broiler pan. I covered my wire rack with foil and cut slits in it randomly so fat could drain off onto the baking sheet preventing the meatloaf from soaking in fat as it cooks.
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Nutritional Facts for Taco Meatloaf
Serving Size: 1 (148 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 331.2
- Calories from Fat 161
- Total Fat 17.9 g
- Saturated Fat 7.3 g
- Cholesterol 143.1 mg
- Sodium 785.6 mg
- Total Carbohydrate 7.7 g
- Dietary Fiber 1.7 g
- Sugars 1.3 g
- Protein 33.0 g
The following items or measurements are not included:
fajita seasoning mix