Southwestern Meat Loaf and Baked Potatoes

Photo: Oxmoor House

Yield: 4 servings (serving size: 2 slices meat loaf, 1 potato, and 2 tablespoons sour cream)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 411
  • Calories from fat: 18%
  • Fat: 8.2g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 34.2g
  • Carbohydrate: 50.7g
  • Fiber: 5.6g
  • Cholesterol: 70mg
  • Iron: 6.1mg
  • Sodium: 640mg
  • Calcium: 59mg


  • 1 pound ground round
  • 1 cup frozen whole-kernel corn
  • 1/2 cup picante sauce
  • 1/3 cup regular oats
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 large egg white
  • Cooking spray
  • 1/4 cup ketchup
  • 4 medium baking potatoes (about 1 1/2 pounds)
  • 1/2 cup fat-free sour cream
  • Freeze-dried chives (optional)


  1. Preheat oven to 375°.
  2. Combine first 8 ingredients in a large bowl; stir well. Shape meat mixture into a 9 x 4-inch loaf on a broiler pan coated with cooking spray. Brush ketchup over meat loaf. Arrange potatoes around meat loaf on broiler pan.
  3. Bake at 375° for 50 minutes. Let meat loaf stand 10 minutes before slicing. Split potatoes in half lengthwise; top with sour cream. Sprinkle with chives, if desired.
  4. Note: To prepare the meat loaf in advance, shape the ground beef mixture into a loaf, wrap in heavy-duty plastic wrap, and freeze. Thaw overnight in refrigerator; bake as directed above.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Southwestern Meat Loaf and Baked Potatoes Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy