Mexican Meatloaf

Name: Mexican Meatloaf
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 54 milliliters dried bread crumbs; 55 grams brown sugar; 55 grams brown sugar; 1 medium carrot, finely chopped; 0 teaspoons cayenne pepper; 1 rib finely chopped celery; 1 canned chipotle chile in adobo sauce, minced; 170 grams soft Mexican chorizo, removed from casing and crumbled; 170 grams soft Mexican chorizo, removed from casing and crumbled; 2 eggs, well beaten; 1 garlic clove, minced; 2 garlic cloves, unpeeled; 454 grams ground beef; 1 teaspoons ground cumin; 60 milliliters ketchup; 8 servings Kosher salt; 59 milliliters sour cream or Mexican sour cream; 2 Tbsps olive oil; 80 grams finely chopped onion; 1 poblano chile, roasted, peeled, and diced; 1 teaspoons salt; 1 to 3 serrano chiles; 2 mediums tomatoes, cored; 0 mediums white onion; 1 Tbsp yellow mustard

Mexican Meatloaf is a Mexican recipe that serves 8. One portion of this dish contains about 17g of protein, 23g of fat, and a total of 348 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. It works well as a budget friendly main course. This recipe from Foodnetwork requires pepper, garlic clove, onion, and celery. If you like this recipe, take a look at these similar recipes: Mexican Meatloaf, Mexican Meatloaf, and Mexican Taco Meatloaf.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

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Oven

In a heavy skillet, add the oil and heat over medium-high heat.

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Cooking Oil

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Frying Pan

Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.

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Vegetable

Carrot

Celery

Garlic

Onion

In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.

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Poblano Pepper

Ground Beef

Vegetable

Chorizo

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Bowl

In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs.

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Ground Cayenne Pepper

Pepper

Cumin

Egg

Salt

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Bowl

Add the ketchup and sour cream.

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Sour Cream

Ketchup

Mix well with a fork and pour it on top of the mixed meats.

Sprinkle with bread crumbs and mix thoroughly with clean hands.

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Breadcrumbs

Put the mixture into a 9 by 13-inch loaf-pan.

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Frying Pan

Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes.

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Kitchen Thermometer

Oven

Remove from the oven and carefully pour off any accumulated pan juices.

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Oven

Frying Pan

Meanwhile, heat a heavy skillet over high heat.

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Frying Pan

Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves.

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Serrano Pepper

Whole Tomato

Whole Garlic Cloves

Onion

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.

Ingredients you will need

Chipotle Chiles

Mustard

Sugar

Salt

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Blender

Frying Pan

Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

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Glaze

Salsa

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Barefoot Cellars Pinot Noir Wine with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Barefoot Cellars Pinot Noir Wine

Barefoot Pinot Noir is fruity and elegant with delightful red fruit & lavender aromas that excite before the first sip! Subtle oak notes lift the Bing cherry and raspberry flavors. Enjoy the lingering, silky finish.