Spicy Meatloaf with Fiesta Rice
Minutes Prep time: 15
Minutes Total time: 75
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 75
Servings: 4
Difficulty: easy
1 pound ground sirloin beef (90% lean)
2 slices whole wheat bread, torn into small pieces or 1/2 cup bread crumbs
1/4 cup finely chopped onion
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 egg
1 teaspoon chili powder
1/4 cup chili sauce
1 cup cooked brown rice
1 cup Birds Eye® Sweet Kernel Corn
1 cup drained, rinsed Rosarita® Premium Whole Black Beans
1/8 teaspoon ground cumin
Finely chopped fresh cilantro, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 71 mg | 7% |
Carbohydrate | 39 g | 13% |
Cholesterol | 118 mg | 39% |
Total Fat | 12 g | 18% |
Iron | 4 mg | 24% |
Calories | 387 kcal | 19% |
Sodium | 650 mg | 27% |
Protein | 30 g | 60% |
Saturated Fat | 4 g | 21% |
Sugars | 6 g | 1% |
Vitamin C | 7 mg | 11% |
Make Meatloaf: Preheat oven to 400°F. Combine ground beef, bread, onion, drained tomatoes, egg and chili powder in medium bowl.
Shape meat mixture into a 4x6-inch loaf. Place into an ungreased 8x8-inch baking dish. Bake 45 to 55 minutes or until done (160°F in center); drain excess drippings. Spoon chili sauce over meatloaf; bake an additional 10 minutes.
Make Rice: Combine rice, corn, beans and cumin in microwave-safe container. Microwave on HIGH 3 minutes or until hot, stirring after 2 minutes. Stir in cilantro, if desired. Serve rice mixture with meatloaf.
Spicy Meatloaf with Fiesta Rice