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! I 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.
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.
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.
1tablespoonhalf and halfor milk, you might need a bit more or less
1bunchgreen onionsgreen parts, sliced
1/4cupgrated Parmesan cheese
kosher saltto taste
freshly ground black pepperto taste
cayenne pepperto taste
1/2cupyour favorite spicy barbecue sauce
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.
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. Now, 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.