Spicy Mexican meatloaf

Serves: 6 (makes 1 meatloaf)

Time to make: 1 hr 10 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

450g lean beef mince

½ cup fresh wholegrain breadcrumbs

½ cup rolled oatsoatmeal uncookedX

1 egg, lightly beaten

1 courgettezucchiniX, grated

2 carrots, grated

2 spring onions, finely chopped

1 clove garlic, finely chopped

1 tablespoon fresh parsley, chopped

1 teaspoon salt-reduced soy sauce

1 tablespoon Mexican spice mix

420g can salsa chilli beans

freshly ground black pepper, to taste

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Instructions

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1 Preheat oven to 180°C. Use your hands to mix all ingredients together well in a large bowl. Line a loaf tin with greaseproof paper and press mixture into tin. Smooth the top evenly. Use mini loaf tins if you wish.

2 Place in oven and cook for 50 minutes-1 hour or until juices run clear. If cooking mini loaves these will take 25-30 minutes. (If you have a meat thermometer, check the internal temperature of your meatloaf has reached a temperature of 74°C for at least 15 seconds.)

HFG tip

Serve this meatloaf with tomato salsa, lettuce and tomato salad, and potatoes or rice.
This meatloaf has a softer texture but firms up well when cold. Great for sandwiches.

Nutrition Info (per serve)

Calories 261 cal

Kilojoules 1090 kJ

Protein 25 g

Total fat 6 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 8 g

Dietary fibre 5 g

Sodium 280 mg

Calcium 50 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.