CLEAN EATS: Mexican Meatloaf

Clean Eating Mexican Meatloaf

Clean Eating Mexican Meatloaf

  • YIELD: 2 loaves (4 Servings)

This made 2 loaves and we ate one between us. Serve it with baked sweet potatoes and salad.

RECIPE FROM The Kitchen Shed


  • 1 teaspoon Olive Oil
  • 1 Onion finely diced
  • 1 Red Pepper finely diced
  • 1 Green Pepper finely diced
  • 2 Garlic Cloves minced/finely grated
  • 100 grams Frozen Sweetcorn
  • 500 grams Turkey Mince I used thigh mince
  • 4 teaspoons Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • 1/8 teaspoon Mild Chilli Powder or more if you like it spicy
  • 1/8 teaspoon Fine Sea Salt
  • 1 pinch Ground Black Pepper
  • 1 300-400g Tin of Kidney Beans drained and rinsed


  1. Preheat the oven to 180C
  2. Heat the oil in a large saucepan (I used my wok) and cook the onions and peppers for 4-5 minutes over a medium heat until softened.
  3. Once softened, turn off the heat and stir in the garlic and frozen sweetcorn. Place the mixture on a large plate and set aside to cool.
  4. Whilst the vegetables are cooling, place the turkey mince into a large mixing bowl and add the herbs and spices, salt and pepper. Mix thoroughly. (I use my hands for this).
  5. Once the vegetables have cooled to room temperature and are no longer hot, add them to the turkey mince with the kidney beans and mix everything together thoroughly.
  6. Once everything is well combined, divide the mixture into two and form two meat loaves on a baking tray.
  7. Place the baking tray into the oven and cook for 45 – 55 minutes until well browned and completely cooked through.
  8. Allow the meat to stand for about 5 minutes before slicing and serving.