Texas Chili Meat Loaf
A hearty Texas-style meatloaf packed with chili flavors, beans, cheese, and a crispy topping, perfect for satisfying family dinners or casual gatherings.
Ingredients
- 15 oz. can dark red kidney beans ⓘ
- 1 cup oats ⓘ
- 1/2 cup finely chopped onion ⓘ
- 1/4 cup finely chopped green pepper ⓘ
- 7.5 oz. can whole tomatoes, cut up
- 1 egg ⓘ
- 2 Tbsp. chili powder ⓘ
- 1 1/2 tsp. garlic salt ⓘ
- 1/2 tsp. red pepper sauce ⓘ
- 1 1/2 lb. lean ground beef ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 1/2 cup crushed corn chips ⓘ
Instructions
- Drain the kidney beans and reserve the liquid.
- In a large mixing bowl, stir together the kidney beans, oats, chopped onion, chopped green pepper, chopped tomatoes, and the beaten egg.
- Add chili powder, garlic salt, and red pepper sauce; mix well.
- Add the ground beef and 3/4 cup of shredded Cheddar cheese; combine thoroughly.
- Pat the mixture into a meatloaf pan to shape.
- Bake in a preheated 350°F (175°C) oven for 60 minutes.
- Remove the meatloaf from the oven.
- Pour the reserved bean liquid over the meatloaf.
- Sprinkle the remaining 1/4 cup of Cheddar cheese and crushed corn chips on top.
- Return to the oven and bake for an additional 10 minutes until cheese melts and topping is crispy.
Tips & Substitutions
For added flavor, consider using smoked paprika or cumin alongside the chili powder. If you're short on time, canned tomatoes can be replaced with fresh; just ensure they're diced. For a vegetarian version, substitute the ground beef with lentils or crumbled tempeh. Serve with a side of cornbread to balance the chili flavors.
Serving Suggestions
This Texas Chili Meat Loaf pairs beautifully with a side of coleslaw or a fresh garden salad for a complete meal. You can also serve it with mashed potatoes or over rice. For a fun twist, use leftovers in sandwiches or with tortillas to create a hearty wrap, making it a versatile option for any weeknight dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish, cover, and heat for 1-2 minutes, or until heated through. Alternatively, reheat in a 350°F (175°C) oven for about 15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Chili Meat Loaf contains roughly 960 calories, with 34g protein, 96g carbohydrates, and 51g fat. It is an excellent source of protein (67% of the Daily Value), dietary fiber (40% of the Daily Value), and iron (39% of the Daily Value). Note that it is relatively high in sodium, at 907mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, ground turkey is a great substitute for lean ground beef in this recipe. It will result in a lighter meatloaf, but be sure to adjust the cooking time slightly as turkey may cook faster. Adding a bit more seasoning can help enhance the flavor.
What can I serve with Texas Chili Meat Loaf?
This meatloaf pairs well with cornbread or a side of roasted vegetables. Consider serving it with a simple green salad dressed in vinaigrette. For a more filling meal, mashed potatoes or a hearty grain like quinoa can complement the dish nicely.
Can I freeze the meatloaf?
Absolutely! You can freeze the uncooked meatloaf before baking or freeze leftovers after they’ve cooled. Wrap it tightly in plastic wrap and then in aluminum foil, or store in an airtight container. When ready to enjoy, thaw in the refrigerator and reheat in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).