Mexican Meatloaf recipe is a tasty twist on a classic. This hearty meatloaf recipe uses spicy flavors of cumin, cilantro, green chiles, and chorizo.
This Mexican Meatloaf recipe comes together quickly and easily for weeknight dinners.
And so it goes.
I wasn’t even a fan of meatloaf before meeting my husband and I didn’t eat my mother’s meatloaf growing up. However, I tried Wesley’s homemade meatloaf way back when we first got married. It smelled so good cooking and we were poor and it was either that or nothing. Maybe we had a brown banana on the counter, but we sure didn’t have filets in the fridge. To my surprise, it was delicious and didn’t taste at all like what I remember eating at 10 years old for Sunday dinner.
Enter Mexican meatloaf.
We seriously eat Mexican twice a week, more if it were up to my boys. A Mexican Meatloaf recipe was a natural progression of my traditional meatloaf since I’ve slowly been adding Mexican flavors to beef and chicken for a while now. It’s a spicy spin that your family will love too.
Mexican Meatloaf recipe tips
I used beef chorizo sausage mixed with lean ground beef. Chorizo tends to have a high-fat content so I went with a 90% lean ground beef.
I also mixed half chorizo with half ground beef. I really liked that ratio for flavor. If you’re watching fat and calories, you may want to use less chorizo.
For additional flavors, moisture and texture, I added canned chopped tomatoes, green chiles, and diced onions. Then to round with the spices, I mixed in garlic, cumin, cilantro, enchilada sauce, and Worcestershire sauce.
Yes, it’s full of flavor!
Mexican Meatloaf recipe
Ingredients
- 1 and ½ pound 90% lean ground beef
- 1 and ½ pound beef chorizo sausage
- 4 ounce green chiles undrained
- 8 ounce tomatoes diced, drained
- 1/2 cup tortilla chips finely crushed
- 1/4 cup onion
- 3 teaspoon garlic minced
- 1 teaspoon cumin
- 1/2 teaspoon cilantro dried
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 tablespoon enchilada sauce
- 1 tablespoon Worcestershire sauce
Sauce
- ⅓ cup enchilada sauce
- 2/3 cup brown sugar
- Garnish: lettuce tomato, cilantro, salsa, cheese, sour cream, black olives
Instructions
- Heat oven to 375 degrees F.
- In a large bowl, combine ground beef and chorizo until well combined.
- Mix in green chiles, diced tomatoes, garlic, cumin, cilantro, eggs, onion, salt, pepper, tortilla chips, enchilada sauce and Worcestershire sauce.
- Combine until well blended.
- On a roasting rack, form meat mixture into a log.
- Bake 35 minutes until outside is browned.
- Combine sauce ingredients: enchilada sauce and brown sugar. Spread over meatloaf reserving 1/3 cup for dipping.
- Cook another 10 minutes with sauce on top.
- Garnish as desired.
Notes
- Be sure to read the post for details on ingredients and substitutions.
- Heat the reserved sauce in the microwave 30 to 40 seconds to dissolve the sugar and serve with meatloaf.
Nutrition
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Mike A Downes says
I made this today, used 2.25lb 90% ground beef and 2lb pork chorizo, so I had to increase the ingredients a bit. I used 2 eggs and doubled all the seasonings.
I didn’t have enchilada sauce but I had some leftover New Mexico Red Chili sauce I made, so I used that instead.
This turned out to be the most amazing meatloaf I’ve ever had BY FAR!! I’ve had meatloaf with the enchilada sauce and brown sugar topping, and it’s very good. This was my first time making a substitution on that and I don’t think I’ll ever go back!
Phenomenal!
Paula says
Love your changes! Glad you liked it!
JP says
Yummy! A+++++
Loved the sweet with the spicy of the sauce. Recipe was very easy to follow. I wasn’t sure if I should purchase beef or pork chorizo. I’ve only cooked it (30 yrs ago), never thought I’d like it. So hadn’t used it since. So I went with the beef (is there a noticeable difference?).
It was a very good meal!😁. I definitely will make it again and again. However, it was different in texture almost a tad mushy consistency (almost as if meat wasn’t thoroughly cooked) . Is that normal? I followed directions to the T, but would prefer it drier. With that all said hubby & I loved it. Makes enough to feed a family of 6. It’s just the 2 of us. Grandkids invited next time 😉.
Paula says
Yes, you can use any cheese so use what you have on hand or your favorite. For a milder cheese try Havarti or Gouda. Swiss won’t melt as creamy, but I do love Swiss cheese. If you’re looking for a low carb cheese, check out this article. https://healthyeating.sfgate.com/kind-cheese-good-high-protein-low-carb-diet-1913.html
Michelle says
I made this for supper tonight, it has a very good flavor. I seriously can not stand when ppl say it was great, I changed this for that and blah blah blah…however lol, I didn’t have chili peppers or enchilada sause, so I subbed picante sauce. It turned out very good. Thank you for the recipe.
Paula says
lol, at least with your changes it was good. I get fussed at because ‘my’ recipe didn’t turn out yet they changed 14 things! 😉
Anthony says
I love mexican food. It’s attractive with special flavor. If you eat it once, you can’t forget its taste.
Kylie says
Made this tonight! It was really good and the sauce on top was delish!!
Missy@My Sh!tty Kitchen says
This looks and sounds really delicious! I love the addition of the tortilla chips! I will have to try this.
Liz says
Sounds really nice. Thank you.
Thao @ In Good Flavor says
Great meatloaf! My family loves chourico, and it is such a great idea to incorporate it into the meatloaf. Yum!
amanda @ fake ginger says
Meatloaf if one of my faves! I gotta try this – I know my boys will love it!
kristi@inspirationkitchen.com says
This meatloaf looks fabulous Paula!