If you have on hand ingredients to make tacos, you have what you need to make Mexican meatloaf. BRANT SANDERLIN/STAFF

Quick cooking with Karin: Fiesta time!

Mexican-inspired meatloaf makes an interesting, tasty alternative to family taco night

Web posted May 5, 1999

 Mexican Meatloaf

By Karin Calloway
Columnist

Tired of tacos? They're an ever-popular family meal. And for good reason. They're quick and easily tailored to each family member's taste. My veggie-loving daughter, C.C., 6, tops hers with lots of lettuce, while my anti-veggie son, Tripp, 7, tops his ground beef with cheese only.

But pulling out the ground beef for yet another taco meal, my interest wanes.

Today's recipe for Mexican meatloaf takes traditional taco ingredients and turns them into a moist and flavorful taco alternative. And if you have the ingredients on hand for tacos, then you have what you need to make it.

This meatloaf combines the usual ground beef and a package of taco seasoning mix. Eggs are added to bind the mixture. The secret ingredient is a can of refried beans, standing in for the bread or cracker crumbs usually called for in meatloaf recipes. Grated Cheddar tops the meatloaf five minutes before it's finished baking.

The recipe is simple, and you can vary it to your tastes by adding some chopped onion, black olives or jalapenos. Reduce the fat by using the leanest ground beef you can find and by using fat-free refried beans. Top the meatloaf with grated jalapeno jack cheese for added spice, or reduce the fat by sprinkling on light or fat-free cheese.

The preparation time for this dish is mere minutes. Then the meatloaf goes into the oven for 50 minutes. While it's baking, prepare some packaged Mexican or Spanish rice. I like the varieties that don't require a can of tomatoes. (It's just one less thing to remember to pick up at the grocery store.)

Toss together a packaged Mexican salad, or create your own by topping bagged, shredded lettuce with a carton of guacamole thinned down with a little light mayonnaise. Sprinkle on some grated Cheddar, diced tomatoes and sliced black olives. Follow this meal with some refreshing pineapple sherbet.

This recipe for Mexican meatloaf serves eight, and leftovers are great reheated in the microwave. Better yet, reserve half the meatloaf in the freezer for another meal. Then defrost the meatloaf, crumble it into a bowl and heat it in the microwave. Make tasty burritos by dividing the heated meatloaf among four to six small flour tortillas and topping it with grated cheese, shredded lettuce and diced tomatoes.

Mexican meatloaf

2 eggs 1 package (1 1/4 ounces) taco seasoning mix 2 pounds ground beef 1 16-ounce can refried beans 1 cup Cheddar cheese, shredded

Heat oven to 350 degrees.

Beat eggs in a large mixing bowl. Add seasoning mix, ground beef and refried beans and stir to combine well.

Form mixture into a ring on a baking sheet and place in oven. Bake for 45 minutes. Remove from oven and sprinkle cheese evenly over top.

Return to oven and bake 5 more minutes.

Makes 8 servings.

Karin Calloway is a corporate chef and free-lance writer. You can write her in care of The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30913. Or send e-mail to karingca@aol.com.