This delicious meatloaf is filled with Tex-Mex flavors and shredded Mexican cheeses. It's made with ground beef and black beans, along with cumin and other seasonings. Top this meatloaf with salsa or tomatoes with green chilis and serve with potatoes or a Mexican or Spanish style rice.
If you want to make this meatloaf ahead of time, it can be refrigerated or frozen unbaked. Wrap the loaf tightly before refrigerating it or placing it in an airtight freezer bag and freezing it. Bake refrigerated meatloaf within a day or two and frozen meatloaf within six months. Thaw the raw frozen meatloaf overnight in the refrigerator before baking. If you bake it while still frozen, it can take twice as long, and you must be sure to check for doneness in the center of the loaf with a meat thermometer.
- 2 pounds ground beef (85 percent to 90 percent lean)
- 1 can (15 ounces) black beans (drained and rinsed)
- Optional: 2 tablespoons cilantro or parsley (fresh, chopped)
- 1/2 teaspoon garlic powder (or finely minced garlic)
- 3/4 teaspoon cumin (ground)
- 1/4 cup onion (finely chopped)
- 1 teaspoon chili powder (heaping)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (ground)
- 1 large egg
- 1/3 cup fine dry breadcrumbs
- 1/4 cup milk
- 4 ounces cheese (1 cup shredded Mexican blend of cheeses, with or without peppers in the mixture)
- Optional: 1/2 cup salsa
Gather the ingredients.
Heat the oven to 350 F.
Lightly grease a baking pan with rim or a baking dish.
In a large bowl, combine the ground beef, beans, optional cilantro or parsley, garlic powder, cumin, onion, chili powder, salt, pepper, egg, breadcrumbs, and milk. Gently mix to combine thoroughly. But don't knead the mixture too much or you will lose the texture.
On an 18-inch length of foil, pat the meat mixture out into a 10-by-12-inch rectangle. Spread the cheese over the rectangle to within 1/2 inch of the edges. Carefully roll up and pinch all seams together.
Place the meatloaf in the baking dish and bake for 1 hour and 15 minutes.
If desired, spoon a little salsa over the loaf about 5 minutes before it's done.
Test for doneness with an instant-read thermometer. Insert the thermometer into the center of the loaf. The minimum safe temperature for ground meat is 160 F.
Remove the meatloaf from the oven to a serving plate. Allow the meatloaf to rest for about 10 minutes before slicing. This allows the juices to be absorbed in the loaf so it will retain its moisture. Slicing soon after it comes out of the oven will result in losing the juices and dryer loaf.
Slice and serve with cold or warm salsa, rice or potatoes, and corn or your favorite side vegetable.
Refrigerate any leftovers and enjoy them within the next couple of days.
For individual meatloaves, bake in muffin tins or mini-loaf pans for individual servings. The baking time will vary but will be about 20 minutes for muffin tins. Check the temperature with a thermometer to be sure they are done.