Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mexican Meatloaf Recipe
    Lost? Site Map

    Mexican Meatloaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    40 mins

    40 mins

    adopt a greyhound's Note:

    From FN

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4-6

    Yield:

    slices

    Units: US | Metric

    Meatloaf

    Salsa-Glaze

    Directions:

    1. 1
      Preheat the oven to 375 degrees F.
    2. 2
      In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
    3. 3
      In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
    4. 4
      In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
    5. 5
      Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
    6. 6
      Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
    7. 7
      Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

    Browse Our Top < 4 Hours Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Mexican Meatloaf

    Serving Size: 1 (252 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 723.1
     
    Calories from Fat 418
    57%
    Total Fat 46.5 g
    71%
    Saturated Fat 16.3 g
    81%
    Cholesterol 215.0 mg
    71%
    Sodium 1420.9 mg
    59%
    Total Carbohydrate 37.4 g
    12%
    Dietary Fiber 2.9 g
    11%
    Sugars 22.5 g
    90%
    Protein 38.5 g
    77%

    The following items or measurements are not included:

    chipotle chiles in adobo

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites