Easy Mexican Meatloaf Recipes

MEXICAN MEATLOAF

Steps:

• Combine first 9 ingredients and place in lightly greased loaf pan.
• Bake at 375 for 40 minutes or until done.
• During last 10 minutes of baking, spoon desired amount of picante sauce over loaf and sprinkle with cheese.
• Garnish with sour cream and cilantro, if desired.

MEXICAN TACO MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Thoroughly combine beef, tortilla chips, pepper Jack cheese, onion, and taco seasoning in a bowl.
• Whisk eggs, milk, and taco sauce together in a separate bowl. Add to meat mixture and stir until well combined.
• Press mixture into a 9x5-inch loaf pan and top with a strip of taco sauce down the center.
• Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes.

MEXICAN MEAT LOAF

Steps:

• In a large bowl, combine the first seven ingredients. Add beef and mix well. Pat into a greased 8x4-in. loaf pan. , Bake, uncovered, at 350° for 1 hour or a thermometer reaches 160°. Top with warm picante sauce.

MEXICAN MEATLOAF II

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the eggs, tomatoes, onion, Worcestershire sauce, salt, and pepper in a large mixing bowl. Gently stir the ground beef and crackers into the egg mixture. Press into a 8x8 inch square baking pan. Bake in preheated oven for 35 minutes.
• Remove the loaf from the oven, and drain any liquid from the pan. Spread a layer of salsa on top of the loaf, and sprinkle with shredded cheese. Return the loaf to the oven; bake until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, about 15 minutes.

EASY MEXICAN MEATLOAVES

Steps:

• Heat oven to 375ºF.
• Mix meat, stuffing mix, tomatoes, 1-1/4 cups cheese, 3/4 cup salsa, eggs and garlic until blended. Shape into 2 loaves in 13x9-inch baking dish.
• Bake 50 min. Meanwhile, mix remaining salsa and sugar.
• Spread salsa mixture over meatloaves; top with remaining cheese. Bake 10 min. or until meatloaves are done (160ºF).

TRADITIONAL MEATLOAF RECIPE

Steps:

• Preheat oven to 350°F. Mix ground beef, bread crumbs, egg and seasonings in large bowl.
• Shape into a loaf on shallow baking pan. Pour ketchup over top.
• Bake meatloaf 55 to 60 minutes or until cooked through. Let stand 5 minutes before serving.

MEXICAN MEATLOAF

Steps:

• Preheat oven to 350.
• Combine turkey, corn, diced tomatoes, jalapenos, egg, and onions in a large mixing bowl.
• Add spices and mix with hands until well combined.
• Lightly spray your loaf pan with oil and add meat mixture.
• Cook for 45 minutes or until internal temperature reaches 160 degrees.
• Remove from oven, and top with cheese.
• Serve with your favorite sides!

SIMPLE MEXICAN MEATLOAF

Steps:

• Pre-heat oven to 180°C.
• Spray a meat loaf tin with oil spray to grease.
• Roughly tear bread up and place in a large bowl and add the milk. Leave for a couple of minutes.
• Add beef and pork mince, onion, cumin, eggs, olives, parsley and 1/2 cup salsa.
• Mix with your hands until well combined.
• Place mixture into meat loaf tin and pan down. Spoon the rest of the salsa over the top.
• Bake in oven for 1 hour or until firm in the centre.

5-INGREDIENT EASY MEATLOAF WITHOUT BREADCRUMBS

Steps:

• Preheat oven to 400 degrees F. Line a loaf pan with aluminum foil for easy removal of the meatloaf after it is cooked.
• Finely dice the Onion
• Mix all ingredients (except the 1/3 cup Ketchup reserved for the top) together in a large bowl with a fork or with hands: beef, parmesan cheese, onion, egg, ketchup, salt, pepper.
• Form a loaf in the loaf pan. Spread the remaining 1/3 cup Ketchup over the top of the meatloaf. Bake in the oven for 45 minutes.
• Remove from the oven and let sit for 5 minutes. Remove from the pan, cut and serve with roast or mashed potatoes or salad. Enjoy!

5-INGREDIENT MEXICAN MEATLOAF WITH CHIPOTLE PEPPERS

Steps:

• Preheat the oven to 400 F degrees. Line a loaf pan with foil to make it easy to remove the meatloaf and for easy clean up.
• In a mini food processor, add 1/4 cup ketchup and the chipotle peppers in adobo sauce. Blend until smooth.
• Next, add the egg to the mini processor and pulse until blended/combined.
• To a large mixing bowl, add the ground beef, ketchup/chipotle mixture, salt, pepper, and shredded cheese.
• Mix to combine. Note: it will seem a bit wet, but that is just right.
• Transfer the meatloaf mix to the loaf pan lined with foil. Form it into a loaf shape. Then top with the remaining 1/3 cup ketchup.
• Bake for 45 minutes uncovered. That's it! When you take it out, let it rest for 5-10 minutes until the juices soak back into the meat.
• Slice, serve, Enjoy!

MEXICAN CHORIZO MEATLOAF

Steps:

• For the meatloaf: Preheat the oven to 375 degrees F.
• In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery and garlic and cook, stirring often, until the vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
• In a large bowl, combine the sauteed vegetables, ground beef, chorizo and green chiles.
• In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a fork, then pour it on top of the meat mixture. Sprinkle with the breadcrumbs and mix thoroughly with clean hands.
• Put the mixture into a loaf pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
• For the salsa-glaze: Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until softened, 3 to 4 minutes. Stir in the tomato puree, sugar, mustard, green chiles and chipotle chile. Bring the mixture to a simmer over medium-low heat. Cook until slightly thickened, 5 to 6 minutes. Season with salt to taste.
• Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf, garnish with fresh cilantro if desired and serve.

MEXICAN MEATLOAF

Steps:

• Preheat the oven to 375 degrees F.
• In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
• In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
• In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
• Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
• Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
• Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.