Mexican Meatloaf with Roasted Wedge Potatoes

Meatloaf seasoned with bread crumbs, taco seasoning, onions, carrots and peppers with Mexican glaze served with potatoes.

By: Carla Hall, Celebrity Chef

Prep Time: 20 min
Cook Time: 1 hour 15 min

RECIPE
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Servings:

Yield: 4 servings

Ingredients:

1 1/2 pounds Mexican meatloaf
12 oven roasted potato wedges
1/2 cup jalapeno ketchup glaze

Mexican Meatloaf
1/2 cup jalapeno ketchup glaze
1/2 cup seasoned bread crumbs, dry
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon taco seasoning
1/2 oregano leaves, dried
1/2 teaspoon kosher salt
1/4 cup yellow onion, diced 1 inch
1/4 cup carrots, peeled, diced 1 inch
1 tablespoon whole clove peeled garlic, chopped
1/4 cup red pepper, diced 1 inch
1 1/4 pounds ground beef
1 egg, beaten

Oven Roasted Potato Wedges
1 teaspoon oil
2 medium baking potatoes, cut into 12 wedges
1 teaspoon Lawry’s salt free garlic and herb blend

Jalapeno Ketchup Glaze
1/2 cup ketchup
3/4 teaspoon ground cumin
3/4 teaspoon Worcestershire sauce
3/4 teaspoon Tabasco green pepper sauce
2 1/2 teaspoons light corn syrup

Allergens:

Eggs, Gluten, Milk, Soy, Wheat

Nutritional Information

Directions:

Mexican Meatloaf: In a food processor, combine bread crumbs, black pepper, cayenne pepper, taco seasoning and oregano. Pulse until fine. Place bread crumb mixture in large bowl. Add onions, carrots, garlic and red pepper to food processor bowl. Pulse until finely chopped, but not pureed. Add vegetables mixture, ground beef, salt and egg to bread crumb mixture. Mix well. Place in 13×9 inch pan. Form into a meatloaf. Bake in a 325 degree F oven for 20 minutes. Remove meatloaf from oven. Spread Mexican meatloaf glaze on top of loaf. Return to oven and continue baking for an additional 15 minutes. Slice into four equal slices.
Oven Roasted Potato Wedges: Lightly coat sheet pan with vegetable oil spray. Combine potato wedges, oil and garlic and herb blend. Toss to evenly coat. Arrange potatoes in single layer on sheet pan. Bake in 400 degree F oven for 40 minutes or until tender.
Jalapeno Ketchup Glaze: In a mixing bowl, combine all ingredients. Mix until well blended.
For Service: Place 1 slice Mexican meatloaf on plate with 3 oven roasted potato wedges.