Nutritional Info

Nutrition Facts

Serving Size 1 (300g)

Calories 444
Calories from Fat 167 (38%)
Amount Per Serving %DIV
Total Fat 18.6g 29%
Saturated Fat 8.4g 42%
Monounsaturated Fat 8.1g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 104.6mg 35%
Sodium 1098.8mg 48%
Potassium 835.7mg 18%
Total Carbohydrate 14.6g 5%
Dietary Fiber 3.8g 15%
Sugars 4.4g
Protein 47.1g 94%

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Recipe Description
  This is a tradtional meatloaf recipe with Mexican influence, the chipolte peppers and black beans tie it all together to make a hearty meal with a little zing.  
Prep time
15 min
Cook time
1 hr
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  canola oil
1   medium white onion, finely chopped
1/2   red bell pepper, cored, seeded, and choppedd finely
2 Clove(clv)  garlic, minced
2 Pound(lb)  ground beef chuck
1/2 Pound(lb)  ground pork
1 Bunch(bn)  spinach leaves, chopped
1   medium carrot, coarsely gratedr
1 Cup(c)  canned black beans, drainedeaves
1   medium ripe tomato
1   small zucchini, coarsely grated (
1/2 Cup(c)  oatmeal
2   eggs
1/2 Cup(c)  evaporated milk
1   chipotle chile, minced
1 Teaspoon(t)  sea salt
1/2 Teaspoon(t)  freshly ground black pepperated
1/2 Teaspoon(t)  mexican oregano


Preheat the oven to 350 degrees F.

Warm the oil in a medium-size skillet. Add the onion, bell pepper, and garlic. Cook over medium-low heat about 5 minutes, until all the vegetables are softened. Transfer the mixture to a large bowl and let cool.

Crumble in the ground beef and pork, and mix together with a fork or your fingers. Add the spinach, carrot, black beans, tomato, zucchini, if using, oatmeal, eggs, and milk. Mix thoroughly with your hands. Season with the chipotle, salt, pepper, and oregano, and mix together again until everything is well incorporated.

Pack the mixture into a 9-by 5-by 3-inch loaf pan. Bake for 1 hour, or until the meatloaf is cooked through. Remove the pan from the oven and pour off most of the fat. Let the meatloaf rest for 10 minutes, then slice and serve Ad


Additional notes

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