Name: Mexican meatloaf
Prep time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 600 gram beef mince; 1 large (300g) red onion, chopped finely; 2 clove garlic, chopped finely; 1/3 cup (95g) tomato paste; 35 gram packet taco seasoning; 1/2 teaspoon chilli powder, optional; 400 gram can red kidney beans, rinsed, drained; 1/2 cup (35g) stale breadcrumbs; 1 egg, beaten lightly; 100 gram corn chips; 1/2 cup (60g) grated cheddar cheese; Quick guacamole; 1 medium (250g) ripe avocado; 2 teaspoon lime juice; salt and freshly ground black pepper

Mexican meatloaf

Add some onions, chilli and lime to the classic meatloaf to create a fiesta in your mouth you won't forget any time soon.

Ingredients

600 gram beef mince

1 large (300g) red onion, chopped finely

2 clove garlic, chopped finely

1/3 cup (95g) tomato paste

35 gram packet taco seasoning

1/2 teaspoon chilli powder, optional

400 gram can red kidney beans, rinsed, drained

1/2 cup (35g) stale breadcrumbs

1 egg, beaten lightly

100 gram corn chips

1/2 cup (60g) grated cheddar cheese

Quick guacamole

1 medium (250g) ripe avocado

2 teaspoon lime juice

salt and freshly ground black pepper

Method

1.Preheat the oven to 200°C (180°C fan-forced). Line a shallow oven tray with baking paper.

2.Place mince, onion, garlic, paste, seasoning, chilli powder, beans, breadcrumbs and egg in a large bowl. Using your hand, mix thoroughly to combine.

3.Line base of a loaf pan with baking paper, extending paper 5cm over long sides. Using the loaf pan as a mould, press the mince mixture firmly into the pan. Turn meatloaf out onto the prepared tray; discard lining paper.

4.Bake meatloaf, uncovered, for about 45 minutes or until cooked through.

5.To make quick guacamole, mash avocado with juice in a bowl with a fork; season well with salt and freshly ground black pepper.

6.Serve meatloaf sliced with guacamole, corn chips and cheese.

Uncooked meatloaf suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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