Tex-Mex Meatloaf Recipe

Name: Tex-Mex Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs lean ground beef (we use venison!); 1 (16 ounce) can pinto beans, drained and rinsed; 1 cup picante sauce, divided; 1 medium onion, chopped; 1 garlic clove, minced; 1/2 cup dry breadcrumbs; 2 eggs; 1 1/2 teaspoons cumin; 3/4 teaspoon salt; 2 tablespoons brown sugar

Servings: persons

1 1/2 lbs lean ground beef (we use venison!)
1 (16 ounce) can pinto beans, drained and rinsed
1 cup picante sauce, divided
1 medium onion, chopped
1 garlic clove, minced
1/2 cup dry breadcrumbs
2 eggs
1 1/2 teaspoons cumin
3/4 teaspoon salt
2 tablespoons brown sugar

1
Preheat oven to 350 degrees.
2
In large bowl, combine meat, beans, 1/2 cup picante sauce, onion, garlic, bread crumbs, eggs, cumin and salt. Mix well with hands or big spoon.
3
Press mixture into 9x5 inch loaf pan.
4
Bake one hour.
5
Carefully pour off and discard any drippings.
6
Combine remaining picante sauce and brown sugar and mix well. Spread over top of loaf and bake an additional 15 minutes.
7
Allow to rest 10 minutes before slicing.

661

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 10 ingredients. The key ingredients include: 1 1/2 lbs lean ground beef (we use venison!), 1 (16 ounce) can pinto beans, drained and rinsed, 1 cup picante sauce, divided, 1 medium onion, chopped, and more.

Yes, Tex-Mex Meatloaf 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.

Tex-Mex Meatloaf

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