Southwestern Style Meat Loaf

Southwestern-Style Meat Loaf
Southwestern-Style Meat Loaf. Photo: Diana Rattray
    90 min

This Southwestern seasoned meatloaf is packed with flavor, and it's delicious served with a chunky salsa.

For a full meal, serve the meatloaf with potatoes or Mexican style rice for a fabulous family meal. Feel free to use ground pork or more ground beef instead of veal.

What You'll Need

  • 1 pound ground beef, lean
  • 3/4 to 1 pound ground veal
  • 1 large egg, beaten
  • 1/2 cup fine dry bread crumbs
  • 1 can (approx. 4 1/4 ounces) chopped ripe olives
  • 1 can (4 ounces) chopped mild green chile pepper
  • 1 cup corn kernels (cooked or drained, if canned)
  • 1/2 cup salsa, plus more for topping
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt, or to taste
  • 3 or 4 slices of cheddar or pepper jack cheese, optional

How to Make It

  • Heat the oven to 350° F (180° C/Gas 4). 

  • In a large bowl combine the ground beef and veal (or more beef or lean pork), the egg, bread crumbs, olives, chile pepper, corn, 1/2 cup of salsa, onion powder, garlic powder, pepper, and salt. Mix lightly until blended. A wire potato masher works well for mixing meatloaf, or use your hands.

  • Pack the mixture into a loaf pan and bake in the preheated oven for about 1 hour and 15 minutes.

  • Top with extra salsa and/or overlap 3 or 4 slices of cheese on the loaf and continue baking just until the cheese has melted.

  • Serves 8.

  • Tips and Variations

    • Add 1 tablespoon of chili powder and 1 teaspoon of cumin for Tex-Mex flavor.
    • Omit the olives and add about 4 ounces of sliced sauteed mushrooms or about 1/2 cup of drained canned black beans.
    • The meatloaf will hold together better if you let it rest for about 10 minutes before slicing and serving.
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