Mexican-Inspired Sheet Pan Meatloaf with Summer Vegetables

Mexican · Summer · 90 min · Serves 6 · By The Lesapor Kitchen

Bring some Mexican flair to your dinner table with this deliciously spiced meatloaf, paired with roasted summer vegetables for an easy one-pan meal. Perfect for a summer evening, this dish combines familiar comfort with a fresh twist, making it a hit for advanced home cooks.

Ingredients

• 1 1/2 pounds ground beef
• 1 cup breadcrumbs
• 2 large eggs, beaten
• 1 small onion, finely chopped
• 1/2 cup salsa
• 2 tablespoons taco seasoning
• 1/4 cup chopped fresh cilantro
• 1 red bell pepper, cut into strips
• 1 zucchini, sliced
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. Preheat the oven to 375°F (190°C) and line a large sheet pan with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, beaten eggs, onion, salsa, taco seasoning, and cilantro. Mix well until all ingredients are thoroughly incorporated.
3. Shape the meat mixture into a loaf and place it in the center of the prepared sheet pan.
4. Arrange the red bell pepper strips and zucchini slices around the meatloaf on the sheet pan.
5. Drizzle the vegetables with olive oil and season with salt and black pepper.
6. Bake in the preheated oven for 50-55 minutes, or until the meatloaf is cooked through and a thermometer inserted into the center registers 160°F (71°C).
7. Let the meatloaf rest for 10 minutes before slicing. Serve with the roasted vegetables and extra salsa if desired.