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.
- 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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