Southwestern Meatloaf


I love meatloaf!  Mostly because I can sneak veggies in it without complaint from the kiddos.  No, I’m not talking about the corn.  Corn is a grain.  I’m talking about the salsa.  I like my salsa full of tomatoes, bell peppers, onions and chilies.  You can even sneak some pureed or finely chopped carrots.  I like to make them in my stoneware muffin pan for little individual servings but you can make it in a loaf pan too.  Top with extra salsa (fermented salsa for some extra probiotic boost) and sour cream before serving.

Southwestern Meatloaf

  • 1.5 lbs ground beef (from a grassfed cow of course!)
  • 1 cup organic GMO free corn (leave out or use a diced bell pepper or onion instead for GAPS legal)
  • 1 cup black beans (cooked or canned)
  • 1 cup salsa
  • 1 egg from a pasture raised hen
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 2 cloves garlic, minced

Preheat oven to 375F.  Mix all ingredients together.  I find sqishing it through my hands to work well (even though it is quite disgusting).  Press into a loaf pan or muffin tins as I did and bake for about 45 mins to an hour or until the meat is cooked through (about 165F).  Let cool for about 5-10 mins before slicing.  Enjoy!

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