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Prep 15 mins
Cook 1 hr
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.
- 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
- Preheat oven to 350 degrees.
- Place a wire rack on a foil-covered bakiing sheet.
- In a large bowl, gently combine beef, crushed chips, zucchine, onion, beans, egg, fajita seasoning and salt.
- Form mixture into a loaf and place on a prepared wired-rack.
- Bake 40 minutes.
- Top with cheese and salsa.
- Bake for an additional 20 minutes or until a meat thermometer inserted in meatloaf registers 165 degrees.
- Note: 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.