Veggie-Packed Southwestern Meatloaf
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4.0
3 reviews
Good
Veggie-Packed Southwestern Meatloaf
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This Southwestern Meatloaf is a healthy, gluten-free option, PACKED with roasted veggies and bursting with Southwestern flavor. It's easy to make this ahead and freeze for later!
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Ingredients
- 1 small sweet potato diced (or 1/2 large sweet potato)
- 1 red bell pepper diced
- 1 Jalapeno pepper seeded and finely diced
- 2 cloves garlic finely diced
- 1 onion diced
- 2 tablespoons extra-virgin olive oil
- kosher salt to taste
- black pepper to taste
- 1/2 lb. ground pork
- 1/2 lb. ground beef
- 1/4 cup chopped cilantro plus more for garnish if desired
- 1/2 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 cup cornmeal plus more if needed
- 1 egg
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Instructions
- Preheat oven to 425 degrees F.
- Toss the sweet potato, bell pepper, jalapeño pepper, garlic, and onion with olive oil (2 tablespoons) and salt and pepper to taste on a rimmed baking sheet. Roast at 425 degrees for 30 minutes, or until vegetables are browned and sweet potatoes are fully cooked. Allow to cool for at least 10 minutes.
- If baking the meatloaf immediately, turn heat down to 350 degrees.
- In a large bowl, mix together the roasted veggies, pork (1/2 lb.), beef (1/2 lb.), cilantro (1/4 cup), corn (1/2 cup), chili powder (1 teaspoon), smoked paprika (1 teaspoon), cornmeal (1/4 cup), 1 egg, and more salt and pepper. For best results, mix with your hands until fully combined. The mixture should hold together on its own- if it does not, it may need more cornmeal to absorb some of the liquid.
- Form the mixture into a "loaf" shape. At this point, you can refrigerate or freeze the meatloaf for later, or continue cooking.
- When ready to cook, place on a wire baking/cooling rack nestled in a rimmed baking sheet (or just on a baking sheet, if you don't have the rack). Make sure the meatloaf has defrosted completely / had time to sit at room temperature for a little while (while you preheat the oven is perfect).
- Bake at 350 degrees for 30 minutes. Turn the heat up to 450 for 15 minutes, for a total cooking time of 45 minutes (or until the internal temperature reaches 160 degrees).
- Allow to cool for at least 10 minutes before slicing and serving. Serve with more chopped fresh cilantro, if desired.
Equipments used:
Notes
- Beef/pork substitutes: You can use ground turkey, or all ground beef, instead of a beef and pork combination, if you want to.
- Cornmeal substitutes: You can use regular breadcrumbs or crushed up tortilla chips instead.
- If freezing, make sure you wrap it tightly in plastic wrap or foil and store it in an airtight container or bag. Freeze for up to 6 months. Before baking, make sure it is defrosted completely by moving it to your refrigerator about 2 days in advance.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
323kcal
(16%)
Carbohydrates
16g
(5%)
Protein
16g
(32%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Cholesterol
81mg
(27%)
Sodium
78mg
(3%)
Potassium
446mg
(13%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
4065IU
(81%)
Vitamin C
32mg
(36%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 16g | 32% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 81mg | 27% |
| Sodium | 78mg | 3% |
| Potassium | 446mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4065IU | 81% |
| Vitamin C | 32mg | 36% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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