Mexican Meatloaf

Difficulty | Serves 2 | Book Cooking for 1 or 2 people

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250g lean beef mince
1 egg white
¼ cup onion finely diced
2 tablespoons green capsicum finely dice
2 tablespoons red capsicum finely diced
2 tablespoons frozen corn kernels
¾ teaspoon crushed garlic (in jar)
1 tablespoon no-added-salt tomato paste
2 teaspoons salt-reduced taco seasoning (Old El Paso™)
⅛ teaspoon dried chilli powder
¼ cup breadcrumbs
cooking spray
2 teaspoons no-added-salt tomato paste
2 tablespoons (15g) freshly grated 30% reduced-fat tasty cheese
½ cup salsa (in jar) optional

Per serve
FatTotal9.4g
Saturated4.0g
Fibre3.4g
Protein34.9g
CarbsTotal18.0g
Sugar4.4g
Sodium564mg
Kilojoules1244 (cals 297)
GI RatingMEDIUM

Method

Preheat oven 180ºC fan forced.

  1. In a medium size mixing bowl combine all ingredients really well except the 2 teaspoons tomato paste, cheese and salsa.
  2. Shape into a log 18 cm long. Place onto a flat baking tray that has been coated with cooking spray then spray over top of loaf.
  3. Spread 2 teaspoons of tomato paste over top then sprinkle cheese on top. Bake 30 minutes.
  4. Slice equal amounts for 2 people then reheat salsa and pour over top of meat loaf (optional).

Suitable to be frozen.

 

Dietitian's tip

Lean beef mince is an excellent source of iron, water and fat soluble vitamins. It is a complete protein containing all 9 of the essential amino acids required for human nutrition.

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