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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.

Source: EatingWell Magazine, January/February 1998


Recipe Summary

1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat an 8-inch square baking pan with cooking spray.

  • Spread oats in a shallow pan and bake until lightly toasted, 4 to 7 minutes. Let cool.

  • 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.

  • 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.

  • Bake until an instant-read thermometer inserted in center of loaf registers 165 degrees 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 Facts

182 calories; protein 17.6g; carbohydrates 15.4g; dietary fiber 2g; sugars 5.3g; fat 5.6g; saturated fat 0.9g; cholesterol 72.7mg; vitamin a iu 145.1IU; vitamin c 18.6mg; folate 11.1mcg; calcium 26.1mg; iron 2mg; magnesium 8.6mg; potassium 134.4mg; sodium 666.2mg.

1 starch, 2 lean meat