Tex-Mex Meatloaf With Cheesy Pinwheel

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This recipe takes about 1 1/2 hours to make in total, so give yourself plenty of time to prepare and bake. It's a great centerpiece entrée when surrounded by rice on a serving plate. Perfect for when you have company or for Sunday dinner.

It was my first attempt at making this recipe, and the "pinwheel" filling wasn't as well defined as I'd like. I adjusted the recipe so it should have more definition than in the pictures posted. Either way you slice it, this is a delicious meatloaf.


















Meat Mixture

• 1 1/2 lbs beef (I used 93% lean)
• 1/2 cup evaporated milk
• 1 egg lightly beaten
• 2 tablespoons barbecue sauce or mexican sauce (I used Herdez Mexican cooking sauce in Roasted Pasilla flavor - blue label)
• 1 cup oats
• 1/2  cup diced onions (I used a vidalia)
• 1/2 cup diced bell pepper (green, yellow, red or orange)
• 1/4 cup minced jarred banana peppers
• 1 teaspoon salt
• 1/2 teaspoon ground mustard
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon coriander
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 teaspoon pepper
• 3 cloves garlic (one tablespoon minced)

*Optional: pinch of crushed red pepper flakes. This gives it an even bigger spicy kick, so use sparingly.

Bell pepper and onion

Filling

• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella monterey Jack cheese
• 1/2 cup shredded zucchini
• 1/4 cup shredded carrots
• Dash of chili powder and cumin

Mixing the filling before adding sour cream

Sauce

• 1 small can tomato sauce
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon chives
• 2 tablespoons mexican cooking sauce
• 1 teaspoon minced garlic or one clove
• 1 teaspoon sugar 

Directions For Filling

1. Combine zucchini, cheese and sour cream in small bowl
2. Set aside

Directions For Meat Mixture
*Before preparing, turn oven to 365F, and line a loaf pan with either parchment or foil. I lined mine with foil.

1. Whisk egg and evaporated milk in large mixing bowl. 
2. Add the oats, onions, both types of pepper, all the spices for the meat mixture, sauce, and garlic. 
3. Crumble in the ground beef and mix well, being sure that all the ingredients are incorporated into the beef. 
4. Cut a piece of either parchment paper or aluminum foil about 20 inches long. 
5. Spread the meat mixture onto the parchment or foil to make a 9"x16" rectangle.
6. Spread the filling evenly onto the meat square.
7. Lift up one end of the parchment or foil and begin rolling the loaf, separating the parchment from the meat as you roll.
8. When done rolling, there should be a bit of space left on your parchment. Lift the loaf up by the parchment and transfer to the loaf pan, being sure the "seam" of the loaf is on the bottom. 
9. Bake uncovered at 365 for 1 hour. After 1 hour, turn heat to 375F for another 15 minutes. Meat should no longer be pink, or  a thermometer should read 160. Turn off heat and let stand in oven for 10 minutes.
10. While letting the meatloaf rest, prepare the sauce on medium heat by combining all ingredients and letting simmer. 
11. Lift meatloaf from pan, being careful to drain any oil and juices back into the loaf pan before putting on serving plate.  



Ready for the oven.

When meatloaf is on the serving plate, drizzle with the sauce. Spoon prepared rice around the loaf for added presentation. 
Garnish with fresh cilantro, if desired. 

Cutting into the meatloaf.

After three slices. There will be plenty of leftovers.

This recipe makes between 6 and 9 servings.

Calories per servings
Based on 9 servings, each serving has approximately 243 calories. The entire loaf has a total of 2,185 calories without low-cal substitutions.

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