Ingredients (serves 8 | makes 14 Slices)

• 1 kg Pork & Veal Mince (or you could use beef or chicken)
• 1 400g tin Red Kidney Beans or Black Frijole Beans
• 1 medium Brown onion, finely diced
• 1 medium Zucchini, grated or finely chopped
• 1 medium Carrot, grated or finely chopped
• 1 egg
• 1 McCormick Flavour Shot - CHILLI CON CARNE

Method

1. Preheat oven to 180 degrees celcius and have a middle tray in the oven ready to go.
2. Combine all ingredients in a large mixing bowl, add a pinch of salt and a pinch of freshly ground black pepper and then mix really well. You can either mix this with a fork or spoon or get your hands dirty for a minute or two!
3. Lightly spray a rectangular oven proof baking dish or a loaf shaped tin with olive oil.
4. Heap the well mixed mince mixture into the baking dish and distribute evenly. If the mix is slightly larger than the dish, form it into a loaf shape at the top.
5. Drizzle a tiny bit of Extra Virgin Olive Oil over the top of the meatloaf and then place into the oven.
6. Cook for 35 - 40 minutes rotating the dish at 20 minutes. Check to see if juices from the centre of the meatloaf run clear. If they don't, cook for another 10 - 15 minutes.
7. Remove from oven, cover with foil and allow to rest for 10 - 15 minutes (it will reabsorb some of the juices).
8. Remove from the dish, slice and arrange on a platter and serve with the standard Mexican accompaniments (like sour cream, jalapenos, avocade or guacamole, cheese etc).
9. Serving is easy - pop a slice of Meatloaf Con Carne into a tortilla, add your favourite accompaniments and enjoy!

Notes

We love to serve a Mexican Slaw whenever we have something like this. Slice 1/4 standard cabbage as finely as possible, add 1/2 cup cooked corn kernels (fresh, frozen or tinned), finely slice capsicum, finely slice tomato (seeds removed) and some finely sliced fresh pineapple and combine in a mixing bowl with the juice of 1 lemon and 2 tabs of mayo or sour cream. Remember to add the dressing just before you serve to ensure it retains it's crunch!