Mexican Meatloaf recipe
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Mexican Meatloaf recipe is a tasty twist on a classic. This hearty meatloaf recipe uses spicy flavors of cumin, cilantro, green chiles, and chorizo.
This Mexican Meatloaf recipe comes together quickly and easily for weeknight dinners.
And so it goes.
I wasn’t even a fan of meatloaf before meeting my husband and I didn’t eat my mother’s meatloaf growing up. However, I tried Wesley’s homemade meatloaf way back when we first got married. It smelled so good cooking and we were poor and it was either that or nothing. Maybe we had a brown banana on the counter, but we sure didn’t have filets in the fridge. To my surprise, it was delicious and didn’t taste at all like what I remember eating at 10 years old for Sunday dinner.
Enter Mexican meatloaf.
We seriously eat Mexican twice a week, more if it were up to my boys. A Mexican Meatloaf recipe was a natural progression of my traditional meatloaf since I’ve slowly been adding Mexican flavors to beef and chicken for a while now. It’s a spicy spin that your family will love too.
Mexican Meatloaf recipe tips
I used beef chorizo sausage mixed with lean ground beef. Chorizo tends to have a high-fat content so I went with 90% lean ground beef.
I also mixed half chorizo with half ground beef. I really liked that ratio for flavor. If you’re watching fat and calories, you may want to use less chorizo.
For additional flavors, moisture and texture, I added canned chopped tomatoes, green chiles, and diced onions. Then to round with the spices, I mixed in garlic, cumin, cilantro, enchilada sauce, and Worcestershire sauce. I serve Mexican Meatloaf with black bean salsa over a bed of Romaine lettuce, Green Chile Cheese Rice and an easy Mexican dessert.
Yes, it’s full of flavor!
You ‘ll also enjoy these family favorite recipes. They’re all easy to make (like all my recipes) and are some of my boys’ most requested.
- Hamburger Steak Onions Brown Gravy
- Three Cheese Beef Pasta Bake
- Old Fashion Beef Steak and Vegetable soup
- Crock Pot Crack chicken
- Ground Beef Mongolian Noodles
Mexican Meatloaf recipe
Ingredients
- 1 and ½ pound lean ground beef
- 1 and ½ pound beef chorizo sausage
- 4 ounce green chiles undrained
- 8 ounce tomatoes diced, drained
- 1/2 cup tortilla chips finely crushed
- 1/4 cup white onion
- 3 teaspoon garlic clove minced
- 1 teaspoon ground cumin
- 1/2 teaspoon fresh cilantro dried
- 1 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon enchilada sauce
- 1 tablespoon Worcestershire sauce
Sauce
- ⅓ cup enchilada sauce
- 2/3 cup brown sugar
- Garnish: lettuce tomato, cilantro, salsa, cheese, sour cream, black olives
Instructions
- Heat oven to 375 degrees F.
- In a large bowl, combine ground beef and chorizo until well combined.
- Mix in green chiles, diced tomatoes, garlic, cumin, cilantro, eggs, onion, salt, pepper, tortilla chips, enchilada sauce and Worcestershire sauce.
- Combine until well blended.
- On a roasting rack, form meat mixture into a log.
- Bake 35 minutes until outside is browned.
- Combine sauce ingredients: enchilada sauce and brown sugar. Spread over meatloaf reserving 1/3 cup for dipping.
- Cook another 10 minutes with sauce on top.
- Garnish as desired.
Notes
- Be sure to read the post for details on ingredients and substitutions.
- Heat the reserved sauce in the microwave 30 to 40 seconds to dissolve the sugar and serve with meatloaf.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Do you think this would turn out okay with pork chorizo instead?
Yes, it’ll be good.
AMAZING!! This is the best meatloaf I and my husband have EVER had. This was epic and no other meatloaf from here on out will match. I happened to have 1lb. beef and 1.5lb of chorizo in the house and instead of burgers we figured we would make a meatloaf. So happy I had reason to use up my tortilla chips in the cupboard and had fun crushing them; that was a bonus!! I followed the recipe exactly. Oh, and who knew green enchilada sauce and brown sugar would be so divine!
I am so happy you enjoyed the meatloaf. I haven’t made it in a long time, it’s now on my list for next week!
I made this today, used 2.25lb 90% ground beef and 2lb pork chorizo, so I had to increase the ingredients a bit. I used 2 eggs and doubled all the seasonings.
I didn’t have enchilada sauce but I had some leftover New Mexico Red Chili sauce I made, so I used that instead.
This turned out to be the most amazing meatloaf I’ve ever had BY FAR!! I’ve had meatloaf with the enchilada sauce and brown sugar topping, and it’s very good. This was my first time making a substitution on that and I don’t think I’ll ever go back!
Phenomenal!
Love your changes! Glad you liked it!
Yummy! A+++++
Loved the sweet with the spicy of the sauce. Recipe was very easy to follow. I wasn’t sure if I should purchase beef or pork chorizo. I’ve only cooked it (30 yrs ago), never thought I’d like it. So hadn’t used it since. So I went with the beef (is there a noticeable difference?).
It was a very good meal!😁. I definitely will make it again and again. However, it was different in texture almost a tad mushy consistency (almost as if meat wasn’t thoroughly cooked) . Is that normal? I followed directions to the T, but would prefer it drier. With that all said hubby & I loved it. Makes enough to feed a family of 6. It’s just the 2 of us. Grandkids invited next time 😉.
Yes, you can use any cheese so use what you have on hand or your favorite. For a milder cheese try Havarti or Gouda. Swiss won’t melt as creamy, but I do love Swiss cheese. If you’re looking for a low carb cheese, check out this article. https://healthyeating.sfgate.com/kind-cheese-good-high-protein-low-carb-diet-1913.html