Name: Mexican Style Meatloaf
Prep time: 14 min 59 s
Cook time: 59 min 59 s
Total time: 1 h 14 min 59 s
Yield: 8
Cuisine: Mexican
Ingredients: 1 tablespoon mccormick® paprika; 2 teaspoon mccormick® ground cumin; 2 teaspoon mccormick® oregano leaves; 1 teaspoon sea salt from mccormick® sea salt grinder; 1/2 teaspoon mccormick® ground cayenne red pepper; 1 tablespoon vegetable oil; 1/2 cup finely chopped onion; 1/2 cup finely chopped green bell pepper; 2 eggs, beaten; 1/4 cup milk; 2 slices white bread, crumbled; 2 pound lean ground beef; 1/2 cup frozen corn, thawed; 1/2 cup mild salsa

Ingredients

1 Tablespoon McCormick® Paprika
2 Teaspoons McCormick® Ground Cumin
2 Teaspoons McCormick® Oregano Leaves
1 Teaspoon Sea Salt from McCormick® Sea Salt Grinder
1/2 Teaspoon McCormick® Ground Cayenne Red Pepper
1 Tablespoon vegetable oil
1/2 Cup finely chopped onion
1/2 Cup finely chopped green bell pepper
2 eggs, beaten
1/4 Cup milk
2 slices white bread, crumbled
2 Pounds lean ground beef
1/2 Cup frozen corn, thawed
1/2 Cup mild salsa

Directions

Preheat oven to 350°F.

Mix paprika, cumin, oregano, sea salt and red pepper in small bowl.

Set aside.

Heat oil in small skillet on medium heat.

Add onion and bell pepper; cook and stir 5 minutes or until tender.

Add spice mixture; cook and stir 30 seconds.

Cool slightly.

Mix eggs, milk and bread crumbs in large bowl.

Add ground beef, corn and spice mixture; mix until well blended.

(Do not overmix.)

Shape into a loaf on foil-lined 13x9-inch baking pan sprayed with no stick cooking spray.

Bake 45 minutes.

Spoon salsa over meatloaf.

Bake 15 minutes longer or until cooked through.

Let stand 5 minutes before slicing.