Picadillo Meatloaf

January/February 1998

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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.

"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! "
Picadillo Meatloaf

Makes: 6 servings

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Total Time:


  • 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


  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.


Per serving: 172 calories; 4 g fat (1 g sat, 1 g mono); 70 mg cholesterol; 15 g carbohydrates; 20 g protein; 2 g fiber; 661 mg sodium; 137 mg potassium.

Nutrition Bonus: Vitamin C (31% daily value).

Carbohydrate Servings: 1

Exchanges: 1 starch, 2 lean meat

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Recipe Categories

Ease of Preparation
Total Time
More than 1 hour
Main Ingredient
Preparation/ Technique

Type of Dish
Main dish, meat
January/February 1998
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