This Mexican Meatloaf is a fun twist on the classic dish! Packed with ground beef, zesty spices, and some green chiles for a little kick, it’s so tasty you’ll want to make it again!
It’s like a fiesta on your plate! I love to serve it with some warm tortillas and salsa. Who knew meatloaf could be such a party? Just watch out, it might disappear fast! 🎉
Key Ingredients & Substitutions
Ground Beef: I use 80/20 ground beef for a good balance of flavor and moisture. If you prefer leaner options, ground turkey or chicken works well, though it may be drier. Consider mixing in some chopped bacon for added richness!
Onion: Yellow onion is great for this recipe. However, if you want a milder onion flavor, you can use green onions or even shallots. These will blend nicely into the meatloaf.
Cilantro: Fresh cilantro adds a refreshing taste. If you’re not a fan, parsley can be a nice substitute. You can also add some fresh lime juice for zing!
Diced Green Chiles: Canned green chiles add a nice kick. If you can’t find them, feel free to use jalapeños or any diced mild chili for a similar flavor. Adjust the quantity to your spice level!
Cheddar Cheese: I love using sharp cheddar for its bold taste. If you’re looking to switch it up, Monterey Jack or Pepper Jack can be wonderful substitutes that add creaminess and heat!
How Can You Ensure Your Meatloaf Stays Juicy?
Keeping your meatloaf moist is crucial, and there are a few tricks to achieve this:
- Soak the breadcrumbs in milk. This adds moisture that keeps the meatloaf tender.
- Don’t overmix the meat. Combining just until incorporated prevents a dense texture.
- Consider making a “mini-loaf” version if you’re worried about dryness. Smaller loaves cook faster and retain moisture better.
- Letting it rest after baking is vital! This allows juices to redistribute, keeping each slice juicy.
Mexican Meatloaf Recipe
Ingredients You’ll Need:
- 1 1/2 lbs ground beef
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 2 large eggs
- 1 (4 oz) can diced green chiles, drained
- 1/2 cup shredded cheddar cheese (plus extra for stuffing)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup salsa (for topping)
- 2 green onions, sliced (for garnish)
- Fresh cilantro leaves (for garnish)
How Much Time Will You Need?
This Mexican Meatloaf recipe takes about 15 minutes to prep and 50-60 minutes to bake. Don’t forget to let it rest for 10 minutes before slicing for the juiciest results! So plan for about 1 hour and 25 minutes in total, and you’ll be ready to enjoy a delicious meal!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Take a loaf pan and lightly grease it or line it with parchment paper. This will help the meatloaf come out easily after cooking.
2. Soak the Breadcrumbs:
In a small bowl, mix the breadcrumbs with the milk. Let them soak for about 5 minutes until softened. This helps keep your meatloaf moist!
3. Combine the Ingredients:
In a large bowl, combine the ground beef, chopped onion, minced garlic, chopped cilantro, eggs, the soaked breadcrumbs, chili powder, cumin, smoked paprika, salt, and pepper. Mix everything together until just combined. Be careful not to overmix; we want it tender!
4. Shape the Meatloaf:
On a clean surface, flatten out half of the meat mixture into a rectangle. This will be the base for your stuffed meatloaf.
5. Add the Good Stuff:
Sprinkle half of the shredded cheddar cheese and the drained diced green chiles evenly on top of this layer, leaving about an inch border so you can seal it properly.
6. Seal It Up:
Now, carefully cover the cheese and chiles with the remaining meat mixture, pressing the edges to seal it well. This keeps all the ooey-gooey goodness inside!
7. Prepare for Baking:
Place the meatloaf into your prepared loaf pan. Spread the salsa evenly on top—it adds flavor and moisture!
8. Bake Away:
Pop the meatloaf in the oven and bake for about 50-60 minutes or until the internal temperature reaches 160°F (71°C). You’ll know it’s done when it’s cooked through.
9. Rest and Slice:
Once it’s out of the oven, let the meatloaf rest for about 10 minutes before slicing. This lets the juices settle and ensures every slice is juicy!
10. Garnish and Enjoy:
Garnish your meatloaf with sliced green onions and fresh cilantro leaves for a burst of flavor. Serve warm, and enjoy it alongside rice, beans, or tortillas for a complete meal!
Enjoy this Mexican Meatloaf with its flavorful spices, melty cheddar center, and zesty salsa glaze! It’s sure to become a favorite at your dinner table!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great substitute for a leaner option. Just keep in mind that it may yield a drier meatloaf, so adding a little extra moisture with additional milk or diced vegetables can help keep it juicy.
What’s the Best Way to Freeze Leftovers?
To freeze leftovers, wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. They will last up to 3 months in the freezer. When you’re ready to eat, thaw in the fridge overnight and reheat in the microwave or oven.
Can I Add Other Vegetables to the Meatloaf?
Yes! Chopped bell peppers, zucchini, or shredded carrots can be excellent additions. Just make sure to chop them finely so they blend well into the meat mixture. You may want to adjust cooking time slightly if adding more volume.
How Do I Know When the Meatloaf is Done?
The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 160°F (71°C). If you don’t have a thermometer, you can cut into the center to ensure it’s no longer pink and juices run clear.