Mexican-Style Beef Meatloaf with Chipotle Glaze, Roasted Paprika Potatoes, and Spicy Corn Peas

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   In a large bowl, combine 600g ground beef, 1 egg, 60g breadcrumbs, 1 tsp cumin, 2 minced garlic cloves, and 1 tbsp chipotle in adobo. Mix until just combined.

3. 3

   Shape the mixture into a loaf and place it on a lined baking tray. Brush the top with the remaining 1 tbsp chipotle in adobo for a glaze.

4. 4

   Bake the meatloaf in the preheated oven for 35-40 minutes, or until cooked through.

5. 5

   While the meatloaf bakes, cut 500g potatoes into bite-sized cubes. Toss with 2 tbsp olive oil, 1 tsp smoked paprika, salt, and pepper.

6. 6

   Spread the potatoes on a baking sheet and roast in the oven for 30-35 minutes, turning halfway, until golden and crispy.

7. 7

   For the spicy corn peas, finely chop 1 jalapeño (remove seeds for less heat). In a skillet over medium heat, add a splash of olive oil, then sauté the jalapeño for 1 minute.

8. 8

   Add 200g peas and 100g corn to the skillet. Cook for 3-4 minutes, stirring, until heated through. Season with salt and pepper to taste.