This is adapted from a recipe from my friend Rachel. I've added some of the allergens back in.

Taco Meatloaf

2 lb ground lean beef or ground turkey
1 14 oz can pinto beans (mashed) or refried beans
1 10 oz can Rotel diced tomatoes & green chilis (or another brand), drained
1 onion, finely diced*
3 cloves garlic, minced or pressed*
2 eggs
1 C bread crumbs
1 tsp salt
about 1 tsp each chili powder and cumin

Preheat oven to 350°F.

Combine all ingredients and mix completely. Place in a lightly oiled glass loaf pan or form into loaf shape on an oiled cookie sheet. Bake for about an hour, until cooked through.

Serve with salsa, guacamole, tortilla chips, etc.

*I just add these in as-is but the original recipe called for sauteing them first. That would probably make them softer and more flavorful but it greatly increases prep time so I don't bother.

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