Rio Grande Mini Loaves
Elevate your dinner table with these irresistible Rio Grande Mini Loaves, bursting with bold Southwestern flavors! Perfectly portioned for easy serving, these juicy meatloaves combine ground beef and pork with vibrant red bell pepper, corn, and aromatic garlic. Mexican-blend shredded cheese and cilantro add a zesty twist, while chili powder, cumin, and smoked paprika deliver a spicy kick. Panko breadcrumbs and eggs ensure a tender texture, while the mini loaf pan guarantees a beautifully browned finish. Ready in under an hour, these individual loaves are as versatile as they are delicious—pair them with rice, a fresh salad, or roasted veggies for a complete meal. Ideal for family dinners or casual gatherings, they’re sure to become a crowd favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 1 small onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 0.5 cup corn kernels (fresh, frozen, or canned, drained)
- 2 cloves garlic, minced
- 1 cup Mexican blend shredded cheese
- 0.25 cup cilantro, chopped
- 2 large eggs
- 0.75 cup panko breadcrumbs
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 6-cup mini loaf pan with olive oil or non-stick spray.
In a large mixing bowl, combine the ground beef, ground pork, chopped onion, red bell pepper, and corn kernels.
Add the minced garlic, shredded Mexican cheese, and chopped cilantro to the bowl and mix thoroughly.
In a small bowl, whisk together the eggs, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper until smooth.
Pour the egg mixture into the meat and vegetable mixture, then sprinkle in the panko breadcrumbs. Mix using your hands or a spoon until everything is well incorporated but not overworked.
Divide the mixture evenly among the 6 mini loaf compartments, pressing lightly to shape them into loaf forms.
Place the mini loaf pan in the preheated oven and bake for 25 minutes, or until the loaves are browned on top and fully cooked (internal temperature should reach 160°F/71°C on a meat thermometer).
Remove the pan from the oven and let the mini loaves rest for 5 minutes before carefully removing them.
Serve warm, garnished with extra cilantro if desired, alongside your favorite sides such as a fresh salad, rice, or roasted vegetables.
Nutrition Facts
Calories |
2769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.3 g | 245% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 997 mg | 332% | |
| Sodium | 4250 mg | 185% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 22.1 g | ||
| Protein | 190.0 g | 380% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1075 mg | 83% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2521 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
