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

Ingredients

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

Instructions

  • 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.

Barbecue Meatloaf

You never, ever have to tell me twice that dinner is ready if it involves meatloaf. I’ve never had a meatloaf that I didn’t like. And I’ve had a few that I absolutely loved, like this barbecue meatloaf. Tender and moist, it packs a nice barbecue flavor that isn’t overwhelming. My tastes lean towards the slightly spicy, so I used a off-the-shelf spicy barbecue sauce when I made this meatloaf, but with some many different sauces out there you can use something totally different to suit your tastes.

Barbecue Meatloaf

If you really want to amp up the barbecue flavor, try smoking your barbecue meatloaf instead of cooking it in the oven. You can also put it on your grill, be it gas or charcoal. Just keep the pan away from fire so it doesn’t cook too fast. You want a little heat, but not direct heat.

My favorite way to serve leftover meatloaf is sliced and then lightly frying it. Onto a bun or Texas toast with more sauce (or ketchup), mayonnaise, onion and lettuce.

Also try my delicious Mexican meatloaf.

Barbecue Meatloaf

Course Main
Prep Time 30 minutes
Cook Time 1 hour
Servings 8
Author Mike

Ingredients

  • 2 tablespoons olive oil
  • 1 cup yellow onion minced
  • 4 cloves garlic minced
  • 2 tablespoons your favorite spicy barbecue sauce
  • 2 tablespoons Worcestershire sauce
  • 1 cup Italian seasoned breadcrumbs
  • 2 tablespoons fresh parsley minced
  • 2 teaspoons granulated onion
  • 1 tablespoon half and half or milk, you might need a bit more or less
  • 2 large eggs beaten
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 bunch green onions green parts, sliced
  • 1/4 cup grated Parmesan cheese
  • kosher salt to taste
  • freshly ground black pepper to taste
  • cayenne pepper to taste
  • 1/2 cup your favorite spicy barbecue sauce
  • 2 tablespoons ketchup

Instructions

  • Heat the oil in a medium skillet over medium heat.
  • Add the onion and saute until soft, 8-10 minutes.
  • Add the garlic. Stir and cook another minute.
  • Stir in 2 tablespoons of the BBQ sauce and the Worcestershire sauce. Remove from heat and let cool.
  • Preheat your oven to 375 F.
  • In a large bowl combine the cooled onion mixture, breadcrumbs, parsley, and granulated onion. Add 1 tablespoon of half and half and stir to create a thick paste. If too thick and dry and a little more half and half and mix again.
  • Mix in the eggs.
  • Crumble in the ground beef and pork. Add green onions, Parmesan and salt, pepper and cayenne to taste. Using your hands combine the ingredients until everything is distributed evenly throughout each handful.
  • Spray an 8" x 11" pan with non-stick spray. Transfer the meat mixture to the pan and form into a large loaf, keeping at least an inch of clearance between the sides of the loaf and the pan.
  • Bake for 30 minutes.
  • Combine the 1/2 cup of BBQ sauce and the ketchup and brush half of the mixture over the top of the meatloaf.
  • Return to the oven and bake until the internal temperature reaches 155 F as measured in several locations.
  • Remove from the oven and brush with the remaining BBQ sauce and ketchup mixture.
  • Let rest 5-10 minutes before slicing thick and serving.

Easy Creole Meatloaf

There’s one rule I have about meatloaf: the veggies have to be chunky. I want some crunch to offset what is essentially a large brick-of-meat. Nothing wrong with a brick of meat, but put some nice chunky vegetables in it. This easy Creole meatloaf hit the spot and it definitely did not break my meatloaf rule. Great flavor. Moist. And just a hint of spiciness.
Easy Creole MeatloafNow, I will say that leftover super chunky easy Creole meatloaf does make for a pretty messy sandwich. But then, who really sits around dreaming of a nice, neat leftover meatloaf sandwich? Not me. It is not something to be ashamed of if you have to go open-faced with your meatloaf sandwich.

Also try my Cajun meatloaf and my copycat of the meatloaf from Cracker Barrel.

Easy Creole Meatloaf

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Author Mike

Ingredients

  • 2 pounds ground beef
  • 3 slices white bread
  • 1/4 cup whole milk
  • 2 eggs beaten
  • 1 cup onion chopped
  • 1/2 cup celery chopped
  • 1/2 cup green bell pepper chopped
  • 2 garlic cloves minced
  • 2 tablespoon ketchup plus more for topping
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Creole seasoning
  • Pinch freshly ground black pepper

Instructions

  • Preheat oven to 350 F.
  • Spray a 9" x 13" baking dish with non-stick spray.
  • Place the bread in a large bowl and add the milk. Let soak for a few minutes.
  • Add the remaining ingredients to the bread except for half of the ketchup and combine well.
  • Form into a loaf in the baking dish.
  • Spread the remaining ketchup over the top of the meatloaf.
  • Bake, covered, for 45 minutes.
  • Remove cover and bake for an additional 30 minutes.
  • Let stand 5 -10 minutes before slicing.