My Mexican Meatloaf is a twist on the classic using ground beef and pork, cumin, onion, chiles and two different cheeses in the center with a salsa topping.
Servings: 8 servings
- 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.
Calories: 434kcal | Carbohydrates: 3g | Protein: 28g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 149mg | Sodium: 377mg | Potassium: 436mg | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 2.6mg | Calcium: 249mg | Iron: 2.6mg