Picadillo Meatloaf

2 Reviews
From: EatingWell Magazine January/February 1998

The flavors of picadillo—a dish found all over Latin America—turn meatloaf into something more than the usual. Make it a meal: Accompany with cornbread and hot green beans splashed with vinegar.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1/2 cup rolled oats
  • 8 ounces lean ground beef, preferably ground round
  • 8 ounces ground turkey breast
  • 1 large onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 clove garlic, minced
  • 1 large egg, lightly beaten
  • 1/3 cup pimiento-stuffed olives, chopped
  • 1/4 cup raisins, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground pepper
  • 1 cup medium-hot taco sauce, divided

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F. Coat an 8-inch square baking pan with cooking spray.
  2. Spread oats in a shallow pan and bake until lightly toasted, 4 to 7 minutes. Let cool.
  3. Combine the toasted oats, ground beef, ground turkey, onion, bell pepper, garlic, egg, olives, raisins, salt, coriander, cinnamon, pepper and 1/4 cup taco sauce in a large mixing bowl. Mix well.
  4. Transfer the mixture to the prepared pan. With dampened hands, form into a 7-by-4-inch loaf. Drizzle with remaining 3/4 cup taco sauce.
  5. Bake until an instant-read thermometer inserted in center of loaf registers 165 °F, 45 to 55 minutes. Transfer to a serving platter.
  • People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition information

  • Per serving: 182 calories; 6 g fat(1 g sat); 2 g fiber; 15 g carbohydrates; 18 g protein; 11 mcg folate; 73 mg cholesterol; 5 g sugars; 145 IU vitamin A; 19 mg vitamin C; 26 mg calcium; 2 mg iron; 666 mg sodium; 134 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 2 lean meat

Reviews 2

March 05, 2010
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By: EatingWell User
This is far and away my favorite meatloaf and I have been making since 1998, it is always well received. I absolutely love it and so does my family. Enjoy!
February 24, 2010
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By: nadine.turnier
This was really good. It kind of reminded me of buffalo wings!