Mexican Meat Loaf
Mexican Meat Loaf
Mexican Meat Loaf

Mexican Meatloaf

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February 23, 2017

You can serve slices of the meatloaf with rice or try serving in taco shells dressed with salsa and other taco toppings for fun. Any leftover meatloaf can be crumbled to use as a quesadilla filling or a tostado topping.

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: Makes 6 to 8 servings


1 1/2 lbs (750 g) Medium or Lean Ground Beef

1 egg, beaten

1/3 cup frozen corn, thawed

1/2 cup salsa

1/2 cup panko bread crumbs

1/3 cup minced fresh cilantro (optional)

1 small onion, chopped

3 cloves garlic, minced

1/2 tsp chili powder

1 tsp ground cumin

1/2 tsp each salt and freshly ground pepper


1/2 cup shredded Cheddar cheese

1 tbsp pickled sliced jalapeno peppers


In large bowl, combine beef, egg, corn, salsa, panko, cilantro (if using), onion, garlic, chili powder, cumin, salt and pepper. Scoop beef mixture onto a parchment or foil-lined rimmed baking sheet. Shape into a loaf.

Bake in 350°F (180°C) oven uncovered for 45 minutes.

Remove from oven and top with cheese and pickled jalapeno. Return to oven and continue to bake for another 15 minutes or until instant read digital thermometer reads 160°F (71°C).

Let stand for 10 minutes before slicing to serve.

Substitution Tip: Dried bread crumbs can be substituted for panko bread crumbs.

Cooking Tip: Gently mix the meatloaf mixture until the ingredients are just incorporate.  When forming the loaf, don't over work the mixture or it will become too firm and compact.

Cooking Tip: Allow the meatloaf to rest before cutting.  Remove the meatloaf from the oven, cover it loosely with foil, and allow to rest for 10 minutes before slicing.  This will allow the juices to redistribute.


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