Mexican Meatloaf
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
4 people
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Calories
589 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Meatloaf
Description
This recipe starts by roasting jalapeños to deepen their flavor and reduce heat, then peeling and dicing them. Sautéed onions, bell peppers, carrots, celery, and garlic form a vegetable base that adds texture and savory notes. Ground beef is seasoned with a chili blend, salt, pepper, and combined with breadcrumbs to hold the loaf together. Eggs, sour cream, ketchup, cheddar cheese, roasted jalapeños, and the sautéed vegetables are mixed in for moisture, richness, and spice balance. The mixture is shaped into a loaf and baked at 375°F. A topping combining tomato paste, Worcestershire sauce, water, and chili powder is spread on top partway through baking to provide a tangy spice finish.
This meatloaf brings a Southwestern twist to a classic comfort food, making it suitable for hearty dinners. It pairs well with rice, beans, or salads to complement the spicy and savory elements.
Variations include substituting ground beef with vegetable crumbles and black beans for a vegetarian version. Gluten-free breadcrumbs can be used to make the dish gluten-free.
Ingredients
Mexican Meatloaf
- 2 jalapeños
- 1 tbsp olive oil
- 1 cup onion diced
- 1/2 cup red bell pepper diced
- 1/2 cup green bell pepper diced
- 1/2 cup celery diced
- 1/2 cup carrot diced
- 2 cloves garlic minced
- 1 lb ground beef
- 1 tsp chili powder
- 1/2 tsp cumin ground
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 1/2 cup breadcrumbs
- 2 egg
- 1/2 cup cheddar cheese grated
- 1/4 cup sour cream
- 1/4 cup ketchup
- 2 tsp Worcestershire sauce
Meatloaf Topping
- 6 oz tomato paste
- 2 tsp Worcestershire sauce
- 2 tbsp water
- 1 tsp chili powder
Instructions
- Pre-heat the oven to 375°F.
- Place the jalapenos on a baking sheet and into the oven. Roast the peppers for 5-7 minutes per side, or until black and bubbling.
- Remove the peppers from the oven and place in a ziplock bag. Zip closed and set aside for 5-10 minutes.
- Remove the peppers from the bag, peel off the skin, slice the pepper open and remove the stem and seeds, then dice the peppers and set aside..
- Add the olive oil to a large skillet over medium high heat.
- Add the onion, bell peppers, carrots and celery. Sauté for 5 minutes.
- Add the minced garlic and sauté for an additional minute. Remove from the heat and set aside.
- In a large bowl, combine the ground beef, chili powder, cumin, cayenne, salt, black pepper and bread crumbs.
- Add the eggs, sour cream, ketchup, cheese, roasted jalapenos and sautéed vegetables. Stir to combine.
- Place the meatloaf mixture in a loaf pan or square springform pan coated with cooking spray.
- Place in the oven for 25 minutes.
- While the meatloaf is in the oven, combine the tomato paste, Worcestershire sauce, water and chili powder in a mixing bowl for the topping.
- After 25 minutes remove the meatloaf from the oven, drain any juices, then spread the tomato topping onto the meatloaf.
- Place back into the oven for an additional 15 minutes.
- Remove from the oven and let cool for 10 minutes before slicing.
Notes
- For a vegetarian option, replace ground beef with veggie crumbles and semi-mashed black beans.
- To make gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 33g | 11% |
| Protein | 31g | 62% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 184mg | 61% |
| Sodium | 1174mg | 49% |
| Potassium | 1181mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 5025mg | 101% |
| Vitamin C | 62.5mg | 69% |
| Calcium | 219mg | 22% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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