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Enchilada Meatloaf

Corn flour makes this meatloaf gluten free and perfect for those with food intolerances. This delicious, Latin-inspired recipe is easy to make with minimal cleanup.

  • 1 hr
    15 min
  • 8
    SERVINGS
  • 290
    Cal
  • 30 g
    Protein

Ingredients:

  • 2 pounds Ground Beef (93% Lean or Leaner)
  • 1 can (10 ounces each) red enchilada sauce, divided
  • 1 egg
  • 3/4 cup chopped bell pepper
  • 1/2 cup chopped onion
  • 1/2 cup ketchup
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup masa harina (corn flour)
  • 1 tablespoon freshly ground black pepper
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons paprika
  • 1-1/2 teaspoons ground ancho chilies
  • 1-1/2 teaspoons ground guajillo chiles
  • 1 teaspoon chili powder
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon salt

Cooking:

  1. Preheat oven to 350°F. Measure 3/4 cup enchilada sauce into small bowl; set aside. Add remaining enchilada sauce, Ground Beef, egg, bell pepper, onion, ketchup, cheese, masa, black pepper, remaining spices, pepper sauce and salt; mix thoroughly but lightly.  

  2. Shape beef mixture and place into 8 x 4-1/2-inch loaf pan. Bake in 350°F oven 40 minutes. Spread reserved enchilada sauce over meatloaf. Bake an additional 5 to 10 minutes or until instant-read thermometer inserted into center registers 160°F.
    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  3. Let stand 10 minutes before cutting. Cut into slices.

293 CALORIES

0 % *

5g SAT FAT

0 % DV **

29.7g PROTEIN

0 % DV

4.2 mg IRON

0 % DV

6.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 3 oz: 293 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 0.1 g Trans Fat; 0.8 g Polyunsaturated Fat; 4.2 g Monounsaturated Fat;) 114.3 mg Cholesterol; 776 mg Sodium; 17.5 g Total Carbohydrate; 2.3 g Dietary Fiber; 5.6 g Total Sugars; 29.7 g Protein; 3.2 g Added Sugars; 89.6 mg Calcium; 4.2 mg Iron; 617.3 mg Potassium; 0.2 mcg Vitamin D; 0.4 mg Riboflavin; 1.7 mg NE Niacin; 0.6 mg Vitamin B6; 3 mcg Vitamin B12; 288 mg Phosphorus; 6.9 mg Zinc; 25.4 mcg Selenium; 118 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium, and Niacin.

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