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Spicy Tamale Meatloaf
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Prep Time:
20 minutes
Total Time:
1 hour 45 minutes
Elevate meatloaf with authentic tamale flavors by adding beans, corn, and green chiles.
Ingredients:
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (15.25 oz) whole kernel sweet corn, drained
  • 1 lb lean (at least 80%) ground beef
  • 1 cup Progresso™ plain bread crumbs
  • 1/3 cup milk
  • 2 tablespoons chopped fresh cilantro
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 small onion, chopped
  • 1/3 cup from 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
Instructions:
  • Preheat oven to 350°F and grease a 9x5-inch loaf pan with cooking spray. Set aside 3/4 cup of black beans and 3/4 cup of corn in a small bowl. Place the rest of the black beans and corn in a food processor. Process for 5 to 7 times, scraping down the sides as needed, until the mixture is slightly mashed but still has some texture.
  • Combine bean and corn mixture in a large bowl with beef, breadcrumbs, milk, 1 tablespoon cilantro, chiles, taco seasoning mix, onion, and egg. Gently mix until just combined. Avoid over mixing.
  • Form the mixture into a delicious 8x4-inch loaf shape and place it in the pan. Generously spread taco sauce over the top of the loaf for an extra kick of flavor.
  • Bake without a lid for 1 to 1 ¼ hours until a meat thermometer inserted in the center of the meatloaf reads 160°F. Drain any excess liquid and allow it to rest for 10 minutes before serving.
  • In a small bowl, combine the black beans and corn with 1 tablespoon of cilantro. Drizzle with lime juice and olive oil, then season with salt and pepper to taste.
  • Slice the meatloaf and serve it with black bean and corn salsa, sour cream, shredded cheese, and guacamole.

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