This post may contain affiliate links. Please read my disclosure policy.
My Mexican Meatloaf is a twist on the classic meatloaf recipe. Using juicy ground beef and pork to keep it moist and flavorful, this gets seasoned with cumin and green peppers, loaded with two different cheeses in the center, and a salsa topping. 🙂
Putting an international flavor twist to an All-American classic meal, this Mexican Meatloaf hits the spot. It’s a fantastic dinner and the leftover make for great sandwiches, too!
I like to use both ground beef and ground pork for flavor, but definitely grab the 80/20 ground beef, which has a higher fat content. We want to keep this juicy.
For a spicier kick, you can substitute the canned green chiles (like Hatch chiles) with a quarter cup of diced jalapeños.
How to Make my Mexican Meatloaf
First let’s preheat the oven to 325˚F. Then dice that onion into small pieces, or feel free to grate them on a cheese grater. I do that when I make my Beef Kabobs, too.
In a large mixing bowl mix together all of the ingredients except the cheese and salsa. Press half of the meat mixture into a prepared loaf pan.
Cut the cheeses into 3 pieces and place on top of the meatloaf, making sure not to touch the sides. Place the other half of the meat mixture on top now and press firmly. The meat mixture needs to be encasing the cheese.
Top with the salsa to coat, add more flavor and seal the top. Bake for 65 minutes and let cool for 15 minutes. Slice and serve with mashed potatoes and vegetables.
Ready to Up Your Meatloaf Game?
This meatloaf recipe is a great riff on regular meatloaf. Loaded with creamy melted cheese on the inside and a salsa glazed top.
The two kinds of ground meat, beef and pork add the flavor when using a 80/20 fat content ground beef keeps this moist. Nobody like a dried out meatloaf.
This holds together well, and if you’re like me, grabbing a slice, cold from the fridge to snack on is just as tasty! 🙂
The ground cumin and either green chiles to keep it mild in heat, or like I do, use diced jalapeños to pep it up in heat, take the meatloaf the international route for a great Tex Mex version. Enjoy!
If you like Tex Mex foods, try these favorites!
- Mexican Lasagna
Hearty Mexican Lasagna, I kept with traditional lasagna noodles and went south of the border for spices. Layered with refried beans, corn, three cheeses with a salsa, beef and pork meat sauce, this is a homemade crowd pleaser.
- Beef Enchilada Casserole
This has to be the easiest beef enchilada casserole recipes ever. Made with pantry staples, ground beef and lots of cheese, this saucy enchilada bake feeds a crowd! Baked to a bubbly golden brown, it’s on the table in no time.
- Tex Mex Stuffed Peppers
These Tex Mex Stuffed Peppers are filled with ground beef, black beans, corn, and pepper jack cheese! Smother with salsa and extra cheese, they are a crowd pleaser.
Share this recipe on Pinterest!
Love this recipe? Share it with the world on Pinterest.
Stuffed Mexican Meatloaf
- 1 lb ground pork (or chorizo)
- 1 lb ground beef
- 2 small eggs
- 1 yellow onion medium, diced
- 1 tbsp fresh chopped garlic (2-3 cloves)
- 4 oz chopped green chilies (canned like Hatch, See Note 1)
- 1 tsp salt
- 1 tbsp ground cumin
- 1/4 lb Pepper jack cheese
- 1/4 lb Sharp cheddar cheese
- 1/2 cup salsa of choice (to top meatloaf)
- Preheat oven to 325˚F.
- In a large mixing bowl mix together all of the ingredients except the cheese and salsa. Press half of the meat mixture into a prepared loaf pan.
- Cut the cheeses into 3 pieces and place on top of the meatloaf, making sure not to touch the sides. Place the other half of the meat mixture on top now and press firmly.The meat mixture needs to be encasing the cheese.
- Top with the salsa to coat and seal the top. Bake for 65 minutes and let cool.
- For a spicier kick substitute canned green chiles (like Hatch chiles) with a 1/4 cup diced jalapeños.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.