Beef and Pork Recipes — 26 October 2012

By: Jodie Shield, RD

After my last blog post, Freezer-Friendly Family Meals, you should be up to speed on how to stock up and freeze meals so you can enjoy a home-cooked, hot meal in a hurry. Now let’s bring on the recipes!  I wanted to share a super-easy and personal fav of mine called Mexican Meatloaf. I love to keep one stored in my freezer, especially during the fall and winter months. It’s the perfect comfort food for a chilly evening when all you want to do is snuggle with your family and enjoy a cozy, satisfying meal. I use extra-lean ground beef  and egg whites to trim away calories and fat.  And I often serve it with a cheesy potato casserole (which is freezer-friendly) and black bean salad (no cooking required). Give it a try this weekend and let me know what you think. Got any comfort-food recipes you would like to share?

Mexican Meatloaf 

Serve 8

Preparation Time: 10 minutes

Cooking Time: 1 hour


  • 4 ounces tomato sauce
  • 1 cup cornbread stuffing mix
  • 1 medium onion, chopped
  • 1/2 teaspoon garlic powder
  • 1-4 ounce can green chilies, diced
  • 2 large egg whites
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1.5 pounds extra-lean,ground beef
  • 1 jar of your favorite salsa


  1. Preheat oven to 375-degrees.
  2. In a large bowl, mix all of the ingredients together until well combined.  Transfer to a loaf pan and bake at 375-degrees for 1 hour.
  3. Remove from  oven and let stand for about 10 minutes.  Cut meatloaf into slices and top with your favorite salsa.

Nutrition Information: 236 calories, 21 grams protein, 25 grams carbohydrate, 5 grams fat, 2 grams saturated fat, 44 milligrams cholesterol, 5 grams dietary fiber, 561 milligrams sodium


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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

(2) Readers Comments

  1. I like the versatility that comes with serving this dish, making it more likely to be used with ethnic and cultural preferences in mind. With the winter months upon us, adding this to my list of freezer stock meals will make coming home after a long day will much less stress free. Meatloaf’s been a favorite dish of mine in the past; I’m always excited to try new versions of others.

    • Jodie

      Hi Nikki,
      So glad you love this recipe and meatloaf! It’s my ultimate comfort food. You should try my cajun meatloaf – it’s outrageous!

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