Description
A flavorful twist on classic meatloaf, this Mexican Meatloaf is seasoned with chili powder and cumin, and topped with salsa and optional cheese for a delicious and easy weeknight meal.
Ingredients
- 1.5 lbs lean ground beef
- 1/2 cup finely crushed corn chips or breadcrumbs
- 1/2 cup milk
- 1 large egg, lightly beaten
- 1/2 cup finely diced onion
- 1/4 cup finely diced green bell pepper
- 1 (4 oz) can chopped green chilies, drained
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1/2 cup salsa (mild or medium)
- 1/4 cup shredded Monterey Jack or cheddar cheese (for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, crushed corn chips, milk, beaten egg, diced onion, diced green bell pepper, chopped green chilies, chili powder, cumin, garlic powder, salt, and black pepper.
- Mix thoroughly with your hands until just combined, but do not overmix.
- Form the meat mixture into a loaf shape and place it in the prepared loaf pan or on the baking sheet.
- Spread the salsa evenly over the top of the meatloaf.
- Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
- During the last 10 minutes of baking, if using, sprinkle the shredded cheese over the top of the meatloaf and allow it to melt.
- Once cooked, remove from the oven and let the meatloaf rest for 5-10 minutes before slicing and serving. This helps the meatloaf hold its shape and retain juices.
Notes
- Using crushed corn chips instead of breadcrumbs adds a distinct Mexican flavor.
- Do not overmix the meat mixture, as this can result in a tough meatloaf.
- Resting the meatloaf after baking is crucial for a juicy and well-formed final product.