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Southwestern Meat Loaf

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 15 mins
Cook time 1 hr
Yield Serves 8

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1/2 red bell pepper, stemmed, seeded and finely chopped
  • 1 cup frozen corn
  • 2 pounds ground beef (90 percent lean)
  • 1 cup dry bread crumbs
  • 1 large egg
  • 1 cup plain yogurt (not nonfat)
  • 1/2 cup finely chopped fresh cilantro
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 tablespoons ketchup, optional

Nutrition Information

  • calories 327
  • fat 16 g
  • satfat 6 g
  • protein 28 g
  • carbohydrate 18 g
  • fiber 2 g
  • cholesterol 104 mg
  • sodium 644 mg

How to Make It

  1. Preheat oven to 375ºF. Line a baking sheet with heavy-duty foil.

  2. Warm oil in a skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in corn; sauté 2 minutes. Transfer to a large bowl to let cool slightly.

  3. Add beef, bread crumbs, egg, yogurt, cilantro, chili powder, cumin, salt and pepper to bowl. Mix gently until well combined; do not overmix. Transfer to baking sheet and shape into a 12-by-4-inch loaf.

  4. Bake until an instant-read thermometer inserted into center registers 160ºF, about 1 hour. Spread with ketchup, if desired, and let stand 10 minutes before slicing and serving.