Recipe: Southwest Meatloaf with Salsa
Are you a meatloaf fan? We are… when it’s made right. Fresh, homemade meatloaf, made from wholesome and well-raised beef, baked until moist and tender with herbs and vegetables — it’s a classic and old-fashioned treat! We don’t often eat so much meat at one sitting, but when we do, a recipe like the one we’re sharing here at the end of Beef Week is perfect. This one includes salsa for a Southwest flair, and it also lets you spice this up however you want! Try a mellow homemade salsa with good canned tomatoes and peppers, or a spicy cilantro and garlic green sauce for a kick. Recipe and salsa links below!
Southwest Meatloaf with Salsa
2 pounds ground beef (95% lean)
1 cup soft bread crumbs (how to make breadcrumbs)
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup frozen corn, thawed
1/2 cup milk
1 large clove garlic, minced
2 teaspoons salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup thick and chunky salsa
Heat oven to 350°F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.
Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan.
Bake in 350°F oven 1 hour,15 minutes to 1 hour, 20 minutes, until internal temperature reaches 160°F.
Let stand 10 minutes. Top with salsa; cut into slices.
(Image and recipe courtesy of The Beef Checkoff)