Source: Based Cooking (community recipes)
The binding structure here depends on the bread crumbs and salsa to hold the lean ground-meat together without excess fat. Mix the beef, drained beans, corn, and bread crumbs with three-quarters of the salsa in a large bowl. Work it with your hands until the salsa is evenly distributed — the acid from the tomatoes begins to denature the muscle proteins, which helps the mixture set firm during cooking. Don't overwork it; once everything is incorporated, stop. Over-mixing compresses the meat and makes the loaf dense and rubbery.
Coat a 5×9 inch loaf pan lightly with cooking spray — this prevents sticking without adding unnecessary fat. Press the mixture in firmly but not aggressively, filling the pan level with the rim. The compact shape forces even heat penetration and allows the surface to brown properly.
Bake at 180°C for 50–60 minutes. The loaf is done when the internal temperature reaches 71°C at the thickest point, measured with a meat thermometer at the centre. You'll also notice the surface turning deep brown and the edges pulling slightly away from the sides of the pan. These are your cues it's cooked through.
Remove from the oven and let it rest for 15 minutes before turning out. This resting period allows the proteins to relax and reabsorb moisture, so when you slice it, it holds together rather than shredding apart. While it rests, warm the remaining quarter-cup of salsa in a small pan if you prefer it hot, or leave it at room temperature.
Turn the loaf out onto a cutting board, then slide it into a serving dish or return it to the pan if you're taking it to the table. Top with the reserved salsa just before serving, or pass it separately so diners can control the amount. The loaf-pan format makes this a straightforward traybake that benefits from a side of lime crema or pickled onions to cut the richness of the beef.
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