- Level: Easy
- Total: 1 hr 55 min (includes resting time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 487
- Total Fat
- 33 g
- Saturated Fat
- 12 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 30 g
- Cholesterol
- 171 mg
- Sodium
- 390 mg
- Level: Easy
- Total: 1 hr 55 min (includes resting time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 487
- Total Fat
- 33 g
- Saturated Fat
- 12 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 30 g
- Cholesterol
- 171 mg
- Sodium
- 390 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Add the panko, milk, cilantro, ketchup, barbecue sauce, Dijon mustard, chili powder, cumin, cayenne, garlic, green onions, eggs, Spanish onion and red bell pepper to a large bowl and mix until thoroughly combined. Add the beef and mix until incorporated, being careful not to overwork. Put the meat mixture in a loaf pan set on a rimmed baking sheet and bake until it registers 165 degrees F on an instant-read thermometer, 60 to 75 minutes. Let stand 10 to 15 minutes before slicing. Serve with smashed red potatoes, green onions and sour cream.
