Mexican Meatloaf recipe
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Mexican Meatloaf recipe

Cilantro, cumin, chorizo and green chiles give this Mexican Meatloaf recipe a spicy spin.
Course beef, entree
Cuisine American/Southern, Tex-Mex
Keyword beef
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 285kcal
Author Paula Jones

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

  • 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

Calories: 285kcal | Carbohydrates: 27g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 420mg | Potassium: 423mg | Fiber: 2g | Sugar: 20g | Vitamin A: 353IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 3mg