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Mexican Meatloaf Recipe

Mexican Meatloaf

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Average Rating:

Total Reviews: 70

Showing 41-50 of 70

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  • on January 07, 2011

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    I tried this recipe because I had 2.5 lb ground turkey breast on hand so I doubled the recipe and did not have to go to the grocer to make this dish. I had no celery or carrots, so added chopped baby portabello mushrooms, four garlic cloves, 2 large diced jalapenos, to the saute, and 1 cup of chopped cilantro to the mix. I had a jar of chipotle salsa on hand, so my glaze consisted of 1/2 cup salsa, one tablespoon chipotle (I blend each can of chipotles in my food prosser then store in the fridge to dole out portions as needed, 6 oz tomato paste, the yellow mustard, cumin and cayenne, plus a couple shakes of crushed red chili peppers,salt and pepper. Most meatloaf recipes have ketchup on top, so I glazed this loaf with some of the chipotle salsa, then reduced the rest as the recipe called for, and topped each serving with that and some cilantro leaves. Side salad of cucumber, tomato and avocado with lime, olive oil & cilantro dressing, a cooling compliment.

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  • on December 21, 2010

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    a little labor intensive but well worth the effort. meatloaf as spicy & delicious as mother never made! even better the next day. God bless this meatloaf with depth & attitude.

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  • on October 19, 2010

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    Thank you so much for this recipe Marcela.... my entire family loved it!!! it was sooo delicious!
    I never liked meatloaf before, until now!! Me encanto la receta, verdaderamente es un sabor autentico y muy nuestro. El pastel de carne tiene mucho sabor, no esta insipido como otros. Opte por hacerlo y no me arrepiento ...muchisimas gracias !!

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  • on October 10, 2010

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    My fiance and I enjoyed this meatloaf. We used two serrano chilies in the glaze and it was a bit too hot for me -- my fiance said it made his mouth "bleed" but he couldn't stop eating it.

    The meatloaf itself was really good, very moist and had plenty of pep for me. If I make it again, I'd only do one serrano pepper...I'd also maybe cut back a smidge on the brown sugar, I'm not huge on sweet food.

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  • on September 14, 2010

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    Great flavor, texture & very moist! The salsa with the dry roast is amazing in it's own right. Makes our starting lineup.

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  • on August 30, 2010

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    I love this recipe!!! keep up the good work Marcela!!!

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  • on August 26, 2010

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    I was searching through the Food Network recipes to find a different way to make meatloaf...something that could carry over flavors as a leftover for lunch as well...and this one caught my eye. Interestingly enough, Marcela was on that day demonstrating the recipe, so I knew I had a hit! This has become the hubby's favorite--and it even gets better as a meatloaf sandwich the next day (include the glaze!. Thanks for an inspiring new recipe to reinvent a fave!

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  • on August 19, 2010

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    Wow, this is such a hit. AND as a side since it was mexican meatloaf, I made her "fool proof mexican rice" to go with it. I also think that the salsa-glaze would be wonderful on some ribs! Im going to use it next time we have ribs.
    Thanks Marcela :

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  • on August 09, 2010

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    My husband requested this dish after he saw Marcela make it on TV. I made it but without the Serrano chilies and it was a tasty success. Now when I make meatloaf I have to ask Mexican or Italian - LOL! I'll be using that spicy chipotle sauce on other dishes too. Thanks Marcela

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  • on August 03, 2010

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    The meatloaf by itself would have been perfect. It is wonderfuly flavored and moist. The glaze was very hot and spicy, coming from someone who LOVES heat & spice! Next time I'll cut back on the chipote peppers, or maybe just use half of the sauce.

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