Southwestern Meatloaf

When I made this meatloaf for the first time, my husband had informed me, that it was the best meatloaf he ever made.  I have to admit this is a pretty good meatloaf.  Also, be sure to us Old El Paso Taco Seasoning Mix, with (25% Less Sodium).

Southwestern Meatloaf 



Prep Time: 5 minutes
Cook Time: 1 hour

1 lb. ground beef (l used 87% lean)
1/3 cup water
1 large egg, beaten
4 Tablespoons Old El Paso Taco Seasoning Mix (25% Less Sodium)
1 Tablespoon plain bread crumbs (or use ground Flaxseed)
1/8 teaspoon cayenne pepper
ketchup, use desired amount to top meatloaf

1.)  Lightly grease the inside (bottom only) of one 8-1/2 x 4-1/2 x 2 1/2-inch Teflon coated baking pan. Set pan aside.

2.)  Preheat oven to 375º F.

3.)  In a large bowl mix together thoroughly, the ground beef, water, egg, taco seasoning, bread crumbs or Flaxseed, and the cayenne pepper.

4.)  Put the meat mixture in the 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan.

5.)  Top the meatloaf with ketchup, and bake in the oven for 1 hour.

6.)  After removing the pan from the oven, let the meatloaf sit for 5 minutes, before slicing and serving.

7.)  Yields: 5 servings

8.)  Note: When it comes to adding either the bread crumbs or Flaxseed, be sure to just add the 1 tablespoon.  Surprisingly, that's all the recipe needs to hold this meatloaf together.
-

This is the photo of the meatloaf before I baked it.  I shaped the meat mixture into a 7 x 3-1/4-inch loaf, topped it with ketchup, and baked it in an 8x8-inch Teflon coated baking pan, rather than a loaf pan.


-

Photo of meatloaf after it was baked, and before I sliced it.


-

I serve the meatloaf along with buttered mashed potatoes and green peas.