Search thousands of recipes reviewed by home cooks like you.

Southwestern Meat Loaf and Baked Potatoes

Southwestern Meat Loaf and Baked Potatoes

Cooking Light magazine

To prepare the meat loaf in advance, shape the ground beef mixture into a loaf, wrap in plastic wrap, and freeze. Thaw overnight in refrigerator; bake as directed below.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



  1. Preheat oven to 375 degrees.
  2. Combine first 8 ingredients in a large bowl; stir well. Shape meat mixture into a 9 x 4-inch loaf on a broiler pan coated with cooking spray. Brush ketchup over meat loaf. Arrange potatoes around meat loaf on broiler pan.
  3. Bake at 375degrees for 50 minutes. Let meat loaf stand 10 minutes before slicing. Split potatoes in half lengthwise; top with sour cream. Sprinkle with chives, if desired.
Rate recipe

Your rating




This recipe is incredibly quick and simple to make. But it tasted awful - neither my child nor my mother would touch it. It was too spicy.


The meatloaf was not bad, but it isn't a recipe that I will keep in my recipe box. I have had other meat loaves that have been much better. Very easy to make, like most meatloafs, my son liked it, but me and my wife weren't all that impressed.


The cilantro could be omitted, as it's very strong, and I added extra potatoes to make this low-fat but more filling. The loaf holds it's shape, much to my surprise, and even the picky eaters ate this up so fast that we didn't have leftovers!