• Partnered with
  • Serves 6
  • 20 mins prep
  • 50 mins cook

Mexican beef mince meatloaf pie with tomato salsa

Mexican meatloaf pie with salsa

Meatloaf, but not as you know it. This recipe transforms this favourite into a family-sized mince pie spiked with Mexican flavours. Top with fresh tomato salsa and a liberal drizzling of sour cream


  • 1 kg minced beef
  • 1 1/2 cups fresh breadcrumbs
  • 125 g can corn kernels, drained
  • 125 g can red kidney beans, rinsed, drained
  • 1/4 cup coriander leaves, chopped
  • 1 egg, whisked
  • 1 sachet taco seasoning mix
  • 1 cup grated tasty cheese
  • sour cream, lime wedges, salad leaves to serve


  • 250 g punnet cherry tomatoes, quartered
  • 1 avocado, seeded, chopped
  • 1/2 cup fresh coriander leaves
  • 1 small red onion, finely chopped
  • juice of ½ lime (optional)


  1. Preheat oven to moderate, 180°C. Grease a 22cm round springform pan and place on an oven tray.
  2. In a bowl, combine mince, breadcrumbs, corn, kidney beans, coriander, egg and taco seasoning. Season.
  3. Press mixture into pan. Sprinkle evenly with cheese.
  4. Bake for 45-50 minutes until cooked through and cheese is golden. Set aside for 5 minutes, then drain any excess juices. Remove from pan.
  5. For the salsa: In a bowl, toss all ingredients together. Season to taste.
  6. When ready to serve, top meatloaf with salsa. Accompany with sour cream, lime wedges and salad leaves.

This recipe first appeared in Woman's Day.

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