Texas meatloaf with guacamole
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Texas meatloaf with guacamole

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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.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 1 hour  Cook: 1 hour
Serves 6 Serves 6
Good source of iron Good source of iron
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  • 500-600g Quality Mark lean beef mince
  • 1½ onions, peeled and finely diced
  • 2 rashers of bacon, diced
  • 1 cup cooked brown rice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Worcestershire sauce
  • ½ cup tomato sauce or spicy tomato chutney
  • 2 eggs
  • ½-1 cup grated cheese

Texan-style Guacamole

  • 2 ripe avocados
  • grated rind and juice of 1 lime
  • 1 tablespoon Tabasco sauce
  • 1 large ripe tomato
  • 2 tablespoons finely chopped spring onion or red onion
  • 2 tablespoons chopped fresh coriander leaves
  • 1 long green chilli deseeded and finely chopped
  • ½ teaspoon paprika (optional)

Tangy Barbecue Sauce

  • ½ onion, peeled and finely diced
  • 1 teaspoon minced fresh garlic
  • ¾ cup tomato sauce
  • ½ cup of water or red wine
  • 1 tablespoon wine or cider vinegar
  • 1 teaspoon prepared mustard
  • 1 teaspoon chopped fresh thyme


Preheat the oven to 190°C. Line a shallow-sided baking tray with baking paper.

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

  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 341g
Energy kJ (kcal) 2002 (478)
Protein (g) 32.4
Fat (g) 24.5
Saturated (g)
Carbohydrate (g) 29.6
Sugars (g)
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

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