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Mexican Meatloaf Recipe

Mexican Meatloaf

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Average Rating:

Total Reviews: 70

Showing 61-70 of 70

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  • on June 26, 2010

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    This meatloaf was excellent! Excellent mixture of traditonal American with the exotic flavors of mexican chorizo! Easy to make and very tasty and moist. Love it! THANK YOU FOOD NETWORK FOR THIS NEW SHOW. MARACELA IS AN EXCELLENT COOK AND WE LOVE HER RECIPES AND PERSONALITY. ABOUT TIME YOU HAVE A REAL MEXICAN COOK MAKING REAL MEXICAN FOOD. SHE IS VERY LIKEABLE AND FUN TO WATCH.

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  • on June 25, 2010

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    I thought this meatloaf was great, such flavor. Very easy to make, my family loved it. I am glad you are showing a varity of dishes and show that mexican cooking is not only tacos, but are many dishes one can make. I don't think people where aware of many styles of mexican cooking. Depending on the region of Mexico. Thank you for sharing and keep those recipes coming.

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  • on June 24, 2010

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    I just finished making this recipe in a slighly lower carb rendition and it was quite good. I followed the recipe as closely as possible while still cutting a few carbs where I could. I didn't use quite as much onion as the recipe called for... about half I guess, replaced the bread crumbs with pork rinds, replaced the brown sugar with a touch of sucralose and used a name brand low sugar ketchup instead of regular ketchup. Most of the carbs in this dish come in the salsa in the form of tomato and onion, so I just add the salsa sparingly to my portion to cut the carb count down a bit further. The final meatloaf is very moist and flavorful, even before you add the salsa. It did have to cook a little longer than the recipe called for, but only about 10 minutes. Oh, and just an FYI, if you are new to serrano chiles, don't put three big ones, seeds and all, in your salsa... it will light you up! Overall I'm quite pleased with the meatloaf and I will definitely be making this again.

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  • on June 22, 2010

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    Recipe says 9 x 13 loaf pan....Is that a typo? That seems light a giant meatloaf.

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  • on June 22, 2010

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    I made this mexican meatloaf tonight; it was delicious I had to have seconds: My husband doesn't like spicy food, so when I saw all the spicy ingredients it called for I was a little hesitant, but I followed the recipe all the way through without changing a thing. Wow! My husband enjoyed every bite. I will definitely be cooking this meatloaf again!

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  • on June 21, 2010

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    The headline says it all. I made no changes to this recipe. My husband and I have decided that this is the best meatloaf we have ever had. (and I have made a few Make sure to make the Poblano Potato Salad (mistitled as Poblano Potate Pancakes as it was also wonderful. I, too, am looking forward to having a meatloaf sandwich tomorrow.

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  • on June 20, 2010

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    Made this last night and it was moist and extremely good. Can't wait to have it in a sandwich for lunch. The Poblano potato salad went absolutely great with it. It is very quick and easy to put together.

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  • on June 19, 2010

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    Made this for dinner tonight, and it's perfectly seasoned. I was nervous about the chorizo, but no worries. The one thing I added to the celery/carrot/onion/garlic mix on the stove was corn cut off the cob of two small ears. Thanks for a keeper recipe!

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  • on June 19, 2010

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    It's about time to have a show for great Mexican food. Love Marcela and this show!

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  • on June 19, 2010

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    Responding to comment by margaret: I use alot of Melissa's recipes and I am very pleased with her style and techniques...even though she is a home cook. Amateur she is not. You dont have to wear a tall white hat to come up with some tasty recipes.

    But regarding recipe. I will try because of he chorizo addition.

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