Mexican Meatloaf and Chipotle Potatoes Recipe

Name: Mexican Meatloaf and Chipotle Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 1 large onion, chopped; 1 sweet red pepper, diced; 1 green pepper, diced; 3 garlic cloves, minced; 2 lbs ground chuck; 1 (14 1/2 ounce) candiced tomatoes with jalapeno peppers, drained; ½ cup unseasoned breadcrumbs; ⅓ cup low-fat yogurt; 1 egg; 2 teaspoons chili powder; 1 teaspoon salt; 1 teaspoon dried oregano; ½ teaspoon ground cumin; 2 lbs all-purpose white potatoes, cut into 1-inch pieces; 1 cup chicken broth; ¼ teaspoon salt; ⅛ teaspoon cinnamon; ¾ cup cheese, shredded (any flavor); 1 -2 canned chipotle chile in adobo, chopped, plus; 1 teaspoon adobo sauce

Servings: persons

2 tablespoons oil
1 large onion, chopped
1 sweet red pepper, diced
1 green pepper, diced
3 garlic cloves, minced
2 lbs ground chuck
1 (14 1/2 ounce) candiced tomatoes with jalapeno peppers, drained
½ cup unseasoned breadcrumbs
⅓ cup low-fat yogurt
1 egg
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground cumin
2 lbs all-purpose white potatoes, cut into 1-inch pieces
1 cup chicken broth
¼ teaspoon salt
⅛ teaspoon cinnamon
¾ cup cheese, shredded (any flavor)
1 -2 canned chipotle chile in adobo, chopped, plus
1 teaspoon adobo sauce

1
Preheat oven to 375 degrees.
2
Coat a 9x5-inch loaf pan with cooking spray.
3
In a large skillet, heat oil over medium heat.
4
Add onion, peppers, and garlic.
5
Cook until veggies are tender.
6
In a large bowl, combine onion mixture, ground chuck, half of the drained diced tomatoes, bread crumbs, yogurt, egg, chili powder, salt, oregano, and cumin.
7
Spoon into the loaf pan.
8
Spoon remaining tomatoes over the top.
9
Bake at 375 degrees for 55 minutes.
10
Let cool for 10 minutes.
11
Place potatoes in a large pot and cover with water.
12
Add salt(to your own taste buds).
13
Boil on low until potatoes are tender.
14
In a small saucepan, combine broth, salt, and cinnamon.
15
Boil.
16
Drain potatoes and return to pot.
17
Stir in cheese, Add broth mixture, chipotle and adobo.
18
Mash until smooth.
19
Slice meatloaf and serve with potatoes.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons oil, 1 large onion, chopped, 1 sweet red pepper, diced, 1 green pepper, diced, and more.

Yes, Mexican Meatloaf and Chipotle Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Meatloaf and Chipotle Potatoes

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