Texas meatloaf with guacamole
Take the family meatloaf to the next level with this combination of flavours popular in the southern states of the USA. Tabasco sauce, guacamole, potato wedges and a sweet peppery barbecue sauce all combine to turn a routine meatloaf in to an exciting family meal.
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Ingredients
Texan-style Guacamole
Tangy Barbecue Sauce
|
Method |
Energy kJ (kcal) | 2002 (478) |
Protein (g) | 32.4 |
Fat (g) | 24.5 |
Saturated (g)
|
5.9 |
Carbohydrate (g) | 29.6 |
Sugars (g)
|
9.7 |
Sodium (mg) | 524 |
Iron (mg) | 5.4 |
Zinc (mg) | 6.1 |
Vitamin B12 (ug) | 3.1 |
Vitamin D (ug) | N/A |
Selenium (ug) | 15.0 |
Pan-fry the onion and bacon in a dash of oil until soft, but not brown. Cool
Mix together the onion and bacon, mince, rice, parsley Worcestershire sauce, tomato sauce or chutney and eggs. Shape into a large loaf on a prepared baking tray.
Bake in the preheated oven for 45 minutes. Remove the meatloaf, sprinkle the cheese on top and return to the oven for a further 8-10 minutes or until cheese has melted. Rest the meatloaf for 10 minutes before serving in thick slices with Tangy barbecue sauce, Texan style guacamole and potato wedges.
Texan-style Guacamole
Halve, stone, peel and coarsely mash the avocado with the lime rind and juice and Tabasco sauce. Deseed the tomato and finely chop the flesh. Stir into the mashed avocado with the onion, coriander, chilli and paprika if using.Tangy Barbecue Sauce
Cook the onion and garlic in a dash of oil in a saucepan for 5-7 minutes until soft and lightly brown. Add the rest of the ingredients and simmer for 10 minutes. Serve cold.This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard