| | Directions | 1. Preheat oven to 350°F. Mix paprika, cumin, oregano, sea salt and red pepper in small bowl. Set aside. Heat oil in small skillet on medium heat. Add onion and bell pepper; cook and stir 5 minutes or until tender. Add spice mixture; cook and stir 30 seconds. Cool slightly.
2. Mix eggs, milk and bread crumbs in large bowl. Add ground beef, corn and spice mixture; mix until well blended. (Do not overmix.) Shape into a loaf on foil-lined 13x9-inch baking pan sprayed with no stick cooking spray.
3. Bake 45 minutes. Spoon salsa over meat loaf. Bake 15 minutes longer or until cooked through. Let stand 5 minutes before slicing. |
|
|
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8
|  | | Ingredients | | - | | 1 tablespoon McCormick® Paprika |
| - | | 2 teaspoons McCormick® Cumin, Ground |
| - | | 2 teaspoons McCormick® Oregano Leaves |
| - | | 1 teaspoon McCormick® Sea Salt Grinder |
| - | | 1/2 teaspoon McCormick® Red Pepper, Ground |
| - | | 1 tablespoon vegetable oil |
| - | | 1/2 cup finely chopped onion |
| - | | 1/2 cup finely chopped green bell pepper |
| - | | 2 eggs, beaten |
| - | | 1/4 cup milk |
| - | | 2 slices white bread, crumbled |
| - | | 2 pounds lean ground beef |
| - | | 1/2 cup frozen corn, thawed |
| - | | 1/2 cup mild salsa |
| |
| | Nutrition (per serving) | Calories: 257 Calories
Fat: 13 Grams
Protein: 26 Grams
Cholesterol: 127 Milligrams
Carbohydrates: 9 Grams
Sodium: 433 Milligrams
Fiber: 2 Grams
|
| |
