This time I’m cooking up a meatloaf with a fresh pineapple mango salsa topping that gives it a perfect zesty flavor. It tastes just as yummy the next day by itself or sliced for sandwiches, so it’s another great recipe to double. We all love leftovers that will last all week and help ease the chaos of the dinner hour, right?
Since I’m such a big fan of the fresh produce at ALDI, this recipe puts it to good use again with pineapple, mango, tomatoes, sweet peppers and onion. I always feel like I’m feeding my family well when I include lots of fruits and veggies in a meal. I hope you love it!
Lean Bean Meatloaf with Fresh Salsa
2 pounds 93% Lean Ground Beef
¼ cup diced onion
½ cup diced sweet peppers
10 ounces Benita Chopped Green Chiles*
15 ounces Dakota’s Pride Black Beans
½ cup Season’s Choice Super Sweet Corn
1 cup Millville Old Fashioned Oats
½ cup Friendly Farms Skim Milk
1 Goldhen Large Egg
1 teaspoon Stonemill Essentials Iodized Salt
1 teaspoon Stonemill Essentials Ground Cumin
1 teaspoon Stonemill Essentials Oregano
1 teaspoon Stonemill Essentials Garlic Powder
1 tablespoon Worcestershire sauce
Carlini Cooking Spray
3 cups chopped tomatoes
½ cup chopped onion
¼ cup chopped pineapple
¼ cup chopped mango
¼ cup chopped sweet peppers with seeds
¼ cup chopped cilantro
2 tablespoons lime juice
½ teaspoon Stonemill Essentials Iodized Salt
1 teaspoon Baker’s Corner Granulated Sugar
½ teaspoon Stonemill Essentials Ground Black Pepper
¼ teaspoon Stonemill Essentials Ground Cumin
¼ teaspoon Stonemill Essentials Chili Powder
*Available while quantities last. All products may not be available in all stores. Prices subject to change.
- Preheat oven to 350º.
- Combine all meatloaf ingredients, mix until well incorporated.
- Coat a 9×5-inch loaf pan with cooking spray. Form meatloaf mixture into a loaf shape. Add to loaf pan, bake for 1 hour.
- For salsa: In a medium bowl, combine all salsa ingredients, cover and refrigerate.
- Remove meatloaf from pan. Top with half of salsa, return meatloaf to oven for 15 minutes. Serve with remaining salsa.
Recipe and Photo Courtesy of Liz Mays, A Nut in a Nutshell.