Mexican Meatloaf

Total Time:
1 hr 25 min
30 min
55 min

6 to 8 servings

  • Meatloaf:
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1 medium carrot, finely chopped
  • 1 rib finely chopped celery
  • 1 garlic clove, minced
  • 1 pound ground beef
  • 6 ounces soft Mexican chorizo, removed from casing and crumbled
  • 1 poblano chile, roasted, peeled, and diced
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 2 eggs, well beaten
  • 1/4 cup ketchup
  • 1/4 cup sour cream or Mexican sour cream
  • 1/2 cup dried bread crumbs
  • Salsa-Glaze:
  • 2 medium tomatoes, cored
  • 1/4 medium white onion
  • 2 garlic cloves, unpeeled
  • 1 to 3 serrano chiles
  • 1/4 cup brown sugar
  • 1 canned chipotle chile in adobo sauce, minced
  • 1 tablespoon yellow mustard
  • Kosher salt

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.

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4.8 75
Yum! I did make some modifications based on what I had on hand: turkey instead of beef, canned green chiles instead of poblano, orange bell pepper instead of celery, and added cilantro to the mix. For the top, I mixed catsup with adobo sauce from a can of chipoltes. I also made into six individual loafs and cooked on a cookie sheet so I could easily freeze the leftovers. Very good. item not reviewed by moderator and published
This was soooo good! There is only one thing you should know in order to plan. The prep time is only 30 min if you already have all the roasted veggies! I did not; I started cooking at 1:30 and we are eating at 5:10 :) item not reviewed by moderator and published
This was the best meatloaf I have ever made!! Juicy and sauce was amazing. My husband loved it also. This is a keeper! item not reviewed by moderator and published
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 item not reviewed by moderator and published
This was the tastiest, juiciest meatloaf I've made! And I didn't even have all the ingredients available (the sour cream and the spices It was still a very tasty, juicy, and easy to make. item not reviewed by moderator and published
I made this meatloaf for dinner tonight, and WOW, what a pleasant surprise! Followed the recipe just as is, only had to use an Anaheim instead of a Poblano pepper..... [for some reason, you can never find Poblanos in this town]. The salsa glaze was awesome. Both the meatloaf and the glaze had just the right amount of heat, which I really liked. I used two serranos in the glaze. The meatloaf was nice and moist (not dried out without being too greasy or too fatty. I did use a 93% lean ground beef and a high quality, fresh, locally made bulk chorizo. I often have chorizo with eggs in the morning, and look forward to adding this meatloaf and salsa to my breakfast menu options. item not reviewed by moderator and published
This meatloaf was excellent! I didn't have sour cream so i had to substitute with plain yogurt but wow it was very delicious. I do love the taste of chorizo it played well into this dish and the glaze was pretty spicy but we all love heat on our dishes so it did not bother us. We paired it with cheesy mashed potatoes. Will make this again very yummy! item not reviewed by moderator and published
I made this 2 nights ago for supper and followed the recipe, as written, except excluded the serrano peppers in the salsa topping. One chipotle in adobo was ample heat for our taste. The recipe is excellent and makes wonderful meatloaf sandwiches the next day. item not reviewed by moderator and published
My husband does not like meatloaf, but when I saw the combination of ingredients she used I knew he would love this one and I was right. It was definitely different from the traditional ground beef, oatmeal and ketchup variety. The salsa/glaze is sweet and tangy with a nice kick, I recommend doubling it so you have plenty to serve with the meatloaf. This was delicious. item not reviewed by moderator and published
As soon as I saw all the veggies that went into this meatloaf, I had to try it. I thought it was very tasty, but the poblano made the meatloaf too spicy for our taste. My 10-year-old hollered a few times as he ate, but he polished it off, because it was good. Fortunately I had read the reviews saying that the glaze was the spiciest part, so I avoided it. item not reviewed by moderator and published

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