Mexican Style Meatloaf

Mexican Style Meatloaf

Cooking time


  1. Heat the Cobram Estate Classic Extra Virgin Olive Oil in a large non-stick frying pan and gently stir-fry the cumin seeds, carrots and capsicum for 1 minute. Add the eggplant, peas and ground cumin, stir and cook for 2 minutes. Add half the water and cook for a further 2 minutes. Allow to cool a little.
  2. Preheat the oven to 220°C.  Mix the ground beef with the breadcrumbs, cooked vegetables, remaining water, chilli paste and a little salt and pepper. Mix thoroughly for about 1 minute and spoon the preparation into a greased loaf tin and brush the top with ketchup. Bake in a preheated oven for 20 minutes, lower the temperature to 180°C and cook for a further 20 minutes.
  3. Remove the meatloaf from oven and leave to rest for 10 minutes before carefully slicing with a serrated knife.

Ingredients Chevron Icon

3 tbsp Cobram Estate Classic Extra Virgin Olive Oil

¼ tsp cumin seed

1 cup diced carrots

About ½ cup finely diced red capsicum

About 1 cup diced eggplant

½ cup shelled peas

½ tsp ground cumin

½ cup water

800 g ground lean beef

½ cup fresh breadcrumbs

½ tsp hot chilli paste

A little salt and freshly ground black pepper

1 Tbsp tomato ketchup