Cowboy Meatloaf

Since we have so much ground meat in our freezer, I am constantly challenged to create new dishes with said ground meat that isn’t spagetti or chili.  Meatloaf is quickly becoming a favorite in the house among my “we eat meat” boys. However, the same meatloaf over and over gets a bit redundant. The kids also like to help mix up the meat and getting their hands all gooey!

My oldest is certain he will grow up to be a cowboy, so he LOVES this meal! Not to mention any meal with a fun name goes down faster in this crew. This is a favorite on cold days coupled with roasted or mashed  potatos, mmm.  It also brings out the boot wearing cowgirl in me!

Hope you enjoy this zesty version of loaf de meat! Boots and hats are optional!

Cowboy Meatloaf
2 lb ground beef
1 cup soft bread crumbs
3/4 cup chopped onion
1/2 cup chopped red bell peppers
1/2 cup frozen corn, thawed
1/2 cup milk
1 egg
1 large clove, minced
1/2 cup shredded cheese
2 tsp salt
1 tsp ground cumin
1 tsp pepper
1/2 cup chunky salsa

1. Heat over to 350 degrees. Combine all ingredients except salsa in a large bowl. Mix thoroughly.
2. Shap beef mixture onto baking sheet that is lined with foil (this makes for easy cleanup!). Pour salsa on top.  Bake for 1 hour to 1hour 15 minutes or until cooked through.
3. Let stand for 10  minutes, slice and serve.

What to do with the leftovers?  Head over to for my Lasagna recipe using meatloaf leftovers!

Note: one of my favorite sneaks into meatloaf is shredded carrots-sautee them a bit in a pan before adding to the mixture. While the hubby notices them, the kids do not. 🙂

Can you say yee-haw? That’s some good meatloaf my friend!


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