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.
Also try my delicious barbecue meatloaf.
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.
I backed up the truck on some Hatch chiles this year. I ended up roasting almost all of them. They’re a really wonderful thing, and I’ve found myself using them in a lot of dishes. If I had more room I’d probably get two cases next year. One of my favorite things to make that uses roasted Hatch chiles is this spicy green chile guacamole.
The addition of chiles (and tomatillos) to guacamole really makes for something different. Tastier. A little thicker. And just slightly spicy. I’m not always a big fan of tomatillos, but I found that this guacamole called for just the right amount of them. I’ll be making this again and again.
I also found that this spicy green chile guacamole lasts longer than my usual guacamole recipe. I mean, lasts longer in the fridge. On the off chance that there’s leftovers, that is. It won’t last long once you serve it.
Also try my powdered gaucamole mix. It’s easy to make, using ingredients you already have in your pantry.
Spicy Green Chile Guacamole
If you don't have roasted chiles and tomatillos on hand, just toss fresh chiles and tomatillos on the grill (or under the broiler) until charred on all sides. Let cool slightly then remove the charred skins.
Servings 8 servings
- 2 roasted green chiles Hatch or Anaheim, poblanos in a pinch, seeds and membranes removed
- 1/2 pound roasted husked tomatillos
- 1 avocado pitted, flesh removed
- 2 cloves garlic
- 1/2 cup cilantro
- 1 teaspoon lime juice
- 1/4 cup water
- kosher salt to taste
Messy and spicy. That’s all I need to know. Plenty of crispy bacon too. And a little of ‘garden’. Nothing really that fancy, just a good juicy spicy bacon burger with plenty of kick. Thanks to the spicy cheese and a very spicy sauce.
I usually cook my burgers on the grill, but not on the grates. Instead I use a griddle insert that is made of cast iron. The insert gets screaming hot, like a griddle from a diner. You know, the diners that make great burgers. When you cook on grates the juices drip down into the grill, lost forever. When you cook on the griddle the juices hang out, flavoring the patties and keeping them moist. You can’t go wrong griddling burgers in my opinion. You can also cook the bacon on the griddle, but I usually bake my bacon.
Also try my Louisiana burgers and my butter burgers. And you have to have my pepper crusted bacon cheeseburgers! They’re all seriously good.
Spicy Bacon Burger
Servings 3 servings
For the burger
- 1 pound ground beef I prefer a 85/15% mix
- Kosher salt and freshly ground black pepper
- 12 slices smoked bacon
- 3 sesame seed hamburger buns
- 3 slices extra sharp cheddar cheese
- 3 slices habanero jack cheese
- Green leaf lettuce
- 6 thin slices tomato
- 6 thin slices red onion
For the sauce
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha or your favorite hot sauce
For the burger
Preheat oven to 380 F.
Divide the ground beef into 3 equally sized patties. Season well with salt and pepper.
Place bacon slices on a baking sheet lined with aluminum foil. Bake for 40 minutes, flipping once, until done but not overly crispy. Remove to a paper towel-lined plate to drain.
Fire up your grill and cook the burgers until the desired doneness is reached.
Toast the buns if desired.
Top patties with cheese and melt.
Slather the buns with the sauce. Add the patties, lettuce, tomato, red onion and cooked bacon.