Mexican Meatloaf

I love meatloaf, and I’m not afraid to make it a little different than what one might consider a traditional meatloaf (though I love that too. Gimme plenty of potatoes and carrots too!). This Mexican meatloaf takes meatloaf to a new spicy, flavor-packed place. There’s absolutely nothing boring about it, that’s for sure, from the tender moist meat mixture, packed with vegetables, to the spicy smoky tomato salsa topping. Is it just as great the next day? Oh, it’s even better!
mexican-meatloafI have a little rule about my meatloaf. I like to keep my vegetables cut a big bigger than most. They don’t need to be cooked until mushy. They need to be a little crunchy, but not a lot crunchy. I don’t want to the vegetables to get lost in the meatloaf meatiness.

Also try my delicious barbecue meatloaf.

Mexican Meatloaf

Course Main
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 10 -14 servings


For the meatloaf

  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • 2 medium carrots chopped
  • 2 ribs celery chopped
  • 2 cloves garlic minced
  • 2 pounds ground beef
  • 1 pound Mexican chorizo removed from casing, crumbled
  • 2 poblano chiles roasted, peeled, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 4 eggs beaten
  • 1/2 cup ketchup
  • 1/2 cup sour cream
  • 1 cup bread crumbs

For the salsa

  • 2 15 ounce cans roasted diced tomatoes, undrained
  • 1/2 cup onion. chopped
  • 4 cloves garlic minced
  • 2-4 serrano or jalapeno peppers stems removed (optionally, remove the seeds too)
  • 1/2 cup brown sugar
  • 2 chipotle chiles in adobo sauce minced, plus 1 tablespoon of the adobo sauce
  • 2 tablespoon prepared yellow mustard
  • Kosher salt


  • Preheat oven to 375 F.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the onion, carrots and celery and cook until just starting to soften, 8-10 minutes.
  • Add the garlic and cook another 1 minute. Remove from heat and let cool.
  • Transfer the vegetables to a large bowl. Add the ground beef, chorizo and the roasted poblano.
  • In a separate bowl combine the salt, pepper, cayenne, ketchup, and sour cream.
  • Add mix to the meat mixture. Add bread crumbs and mix everything together. Thoroughly. Using your hands. Don't be shy.
  • Spray x 9" x 13" pan with non-stick spray.
  • Add meat and form into a loaf.
  • Place into the oven and bake until the meat reaches 165 F, 60-90 minuets.
  • Remove from the oven and let rest 10 minutes before slicing. Serve topped with the salsa from below.

For the salsa

  • Add the canned tomatoes, onion, garlic, and serrano peppers to a blender and pulse until chunky.
  • Transfer to a skillet over medium heat and add the brown sugar, chipotle peppers and adobo sauce and mustard.
  • Simmer until thick then season with salt.

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