Meatloaf is a huge favorite with my folks. And with just about everyone, I think, once fall hits. But who has time to wait for a meatloaf to bake when there’s a zillion things going on?
Enter my Mexican Meatloaf. I love that it’s formed into little football shapes because it cooks quickly, yes, but also because there’s a maximum ratio of crusty browned deliciousness that you just don’t get with a big meatloaf.
It’s the same deal with my Asian Inspired Meatloaf. I know, I know, the combo might sound doubtful and it IS a crazy cultural mix up, but it just works. Click over and give that post some love, would you, please? I posted that recipe about two years ago and it’s only had about 20 views. I guess people aren’t googling Asian Meatloaf, lol!
But back to this Mexican Meatloaf: the flavors in this meatloaf have a Mexican flair, for sure, but aren’t overly spicy. Perfect for a family. Dad, of course, had to have his Sriracha. I second guessed him and had it at the table before we even started to eat. 🙂
Me? I just enjoyed the flavors as is and spooned a lot of the salsa based sauce over mine. It really made the whole meatloaf. Now, that sauce IS tangy, hot and spicy deliciousness, and part of that was the salsa I used but the rest came from the chipotle peppers. You might want to hold back on that for the kiddos.
I really appreciate that this meatloaf has a few veggies inside it, tucked away here and there. If you really are serving picky eaters, mince very finely, maybe with the food processor so they all but disappear. I served this with corn, avocado and my favorite Mexican Rice.
Shop for sales priced ground beef for a recipe like this. I buy the larger family packs and break them down and freeze in portions. Avocados are usually pretty to pick up on special – just buy an assortment of soft to hard and you’ll have them around just getting ready to use.
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 medium carrot, finely chopped
- 1 rib celery, finely chopped
- 1 poblano chile, finely diced (or a small can of green chilis, drained)
- 1 garlic clove, minced
- 2 eggs, well beaten
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/4 cup ketchup
- 1/4 cup sour cream or Mexican sour cream
- 1/2 cup dried bread crumbs
- 1 pound ground beef
- 6 ounces soft Mexican chorizo, removed from casing and crumbled
Preheat the oven to 375 degrees F.
In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, poblano and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until vegetables are cool enough to handle.
In a large bowl, add the eggs. Beat lightly. Add in the salt, pepper, cayenne, cumin, ketchup, and sour cream and mix together. Add in the bread crumbs, sautéed vegetables, ground beef and chorizo, and mix together lightly, but thoroughly.
Portion out into six to servings. Form into oval egg-shaped loaves about 3 inches tall with curved tops (easiest done by estimating half of the mixture, then thirds and so on.) Place on foil lined rimmed sheet (foil is optional, for easy clean up) an inch or so between each loaf.
Bake at 350 degrees to desired doneness, about 30 to 35 minutes to reach 160 degrees F, depending on oven. Do not over bake.
Alternately, put the mixture into loaf-pan and bake until the meatloaf registers 160 degrees F, about an hour to an hour & 10 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
Note: to freeze, lay each loaf on a piece of plastic on a flat surface. Freeze until hard, then use the plastic wrap to wrap each individual loaf. Add to a Ziploc and label. Thaw overnight in the fridge to bake the next day.
- 1 1/2 cups of salsa, drained
- 1/4 cup brown sugar
- 1 canned chipotle chile in adobo sauce, from a can of chipotle peppers in adobo, minced
- 1 tablespoon yellow mustard
- Kosher salt
Meanwhile, heat a small heavy skillet over high heat. and cook salsa, turning frequently, until slightly charred. Stir in the sugar, chipotle chile and mustard. Cook until slightly thickened, about a minute or two. Season with salt, to taste.
Slice the meatloaf and arrange on a platter or plates. Spoon the salsa-glaze over the meatloaf and serve.
adapted from Marcella Valladolid
|Amount Per Serving|
|% Daily Value *|
|Total Fat 24 g||37 %|
|Saturated Fat 8 g||40 %|
|Monounsaturated Fat 5 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 131 mg||44 %|
|Sodium 1138 mg||47 %|
|Potassium 396 mg||11 %|
|Total Carbohydrate 26 g||9 %|
|Dietary Fiber 3 g||12 %|
|Sugars 14 g|
|Protein 25 g||49 %|
|Vitamin A||48 %|
|Vitamin C||36 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|