Name: Mexican meatloaf
Prep time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 600 gram beef mince; 1 large (300g) red onion, chopped finely; 2 clove garlic, chopped finely; 1/3 cup (95g) tomato paste; 35 gram packet taco seasoning; 1/2 teaspoon chilli powder, optional; 400 gram can red kidney beans, rinsed, drained; 1/2 cup (35g) stale breadcrumbs; 1 egg, beaten lightly; 100 gram corn chips; 1/2 cup (60g) grated cheddar cheese; Quick guacamole; 1 medium (250g) ripe avocado; 2 teaspoon lime juice; salt and freshly ground black pepper

Ingredients

600 gram beef mince

1 large (300g) red onion, chopped finely

2 clove garlic, chopped finely

1/3 cup (95g) tomato paste

35 gram packet taco seasoning

1/2 teaspoon chilli powder, optional

400 gram can red kidney beans, rinsed, drained

1/2 cup (35g) stale breadcrumbs

1 egg, beaten lightly

100 gram corn chips

1/2 cup (60g) grated cheddar cheese

Quick guacamole

1 medium (250g) ripe avocado

2 teaspoon lime juice

salt and freshly ground black pepper

Method

1.Preheat the oven to 200°C (180°C fan-forced). Line a shallow oven tray with baking paper.

2.Place mince, onion, garlic, paste, seasoning, chilli powder, beans, breadcrumbs and egg in a large bowl. Using your hand, mix thoroughly to combine.

3.Line base of a loaf pan with baking paper, extending paper 5cm over long sides. Using the loaf pan as a mould, press the mince mixture firmly into the pan. Turn meatloaf out onto the prepared tray; discard lining paper.

4.Bake meatloaf, uncovered, for about 45 minutes or until cooked through.

5.To make quick guacamole, mash avocado with juice in a bowl with a fork; season well with salt and freshly ground black pepper.

6.Serve meatloaf sliced with guacamole, corn chips and cheese.

Uncooked meatloaf suitable to freeze. Not suitable to microwave.
Note

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Ingredients

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