Mexican Food? Yum! Meatloaf? Yum! Why not combine and make Mexican-style meatloaf? Adding black beans, corn, tortilla chip crumbs and glazing with salsa and cilantro bring out so many Mexican flavors in this tender and juicy meatloaf recipe.
Just like our Meatball Soup with Sweet Potatoes and Butternut Squash, this recipe is made with 50% ground chicken meat and 50% ground turkey meat. It turns out tender and juicy every time!
The glaze is very simple, but boy does it make a difference! I used store-bought salsa and chopped up some cilantro as garnish. Quick and easy. If you have some extra time and you'd like to try homemade salsa, this recipe of Easy Homemade Salsa (Restaurant-Style) from natashaskitchen.com is so good!
- Ground meat: you can use a combination of ground beef and pork or, you can use ground turkey and ground chicken for a leaner option, as I did.
- Tortilla chips: to add more Mexican cuisine flavor, I use tortilla chips to bind the meatloaf. To make tortilla chip crumbs, either place the chips inside a bag or a plate and crush them into crumbs pieces or use a food processor and pulse until crumbled.
- Sour cream: adds moisture to the meatloaf.
- Onion: to enhance flavor, add aroma, and moisture. I like to blend the onion in a blender, with a little bit of water. The water adds additional moisture. However, finely diced onion works great too.
- Eggs: 2 large eggs to help bind the ingredients together.
- Salsa: this is our glaze. Just some homemade or store-bought salsa and a little bit of chopped fresh cilantro sprinkled on top.
see the recipe card below for the full ingredient list and quantities
Substitutions and variations
- Tortilla chips: breadcrumbs will work great too. Tortillas just add additional Mexican cuisine flavor to the meatloaf.
- Sour cream: to add moisture, mayonnaise works well too.
- Seasonings: to add more Mexican flavors, you can also use 1 teaspoon of cumin, 1 teaspoon of paprika, and a little bit of chili powder (depending on your spice preference).
- Add a little more spice: Add a few dashes of your favorite hot sauce to the meatloaf mixture. This allows you to control the level of spiciness. Sprinkle in red pepper flakes for a subtle heat and a bit of texture. Choose a spicy salsa or pico de gallo to mix into the meatloaf. This not only adds heat but also provides additional flavor from the tomatoes, onions, and cilantro.
- Add cheese: about 1 cup of shredded Mexican cheese blend will also work great.
- Add toppings: after adding the glaze, top the cooked meatloaf with some avocado slices, or chopped green onions.
- Make it gluten-free: Use gluten-free breadcrumbs or substitutes like crushed gluten-free tortilla chips or oats.
STEP 1: Preheat the oven to 375°F and line a 9"x5" loaf pan with parchment paper, or grease it with a little oil (unless you are using the lift and serve non-stick meatloaf pan set).
STEP 2: In a large mixing bowl, combine all ingredients, except for the salsa and cilantro.
STEP 3: Add any additional ingredients you prefer, such as cumin seasoning, grated cheese, and/or hot sauce. Mix the ingredients until well combined
STEP 4: Transfer the meat mixture into a loaf pan, shaping it into a loaf. Bake in the preheated oven for approximately 45 minutes or until the internal temperature reaches 165°F.
STEP 5: Once ready, take the pan out of the oven and pour the salsa over the cooked meatloaf, distributing it evenly. Sprinkle some chopped fresh cilantro over the top. Allow the meatloaf to rest for a few minutes before slicing.
Frequently Asked Questions
You can typically refrigerate the meat mixture for a Mexican-style meatloaf for up to 24 hours before baking. This allows you to prepare the mixture in advance, saving you time on the day you plan to cook. Place the meat mixture in an airtight container or cover it tightly with plastic wrap to prevent it from drying out and absorbing other odors from the refrigerator. Before shaping the mixture into a loaf and baking, give it a gentle stir to ensure even distribution of ingredients, and allow it to come to room temperature for about 30 minutes before baking. This ensures more even cooking.
Yes, you can freeze cooked meatloaf. Slice it and wrap individual portions for easy reheating.
Reheat slices in the oven or toaster oven for a crisper texture. Alternatively, use the microwave for a quicker option.
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Mexican Style Meatloaf
- 1 pound ground chicken
- 1 pound ground turkey
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 large eggs
- 1/3 cup sour cream any fat content
- 1 cup black beans drained and rinsed
- 1 cup corn kernels thawed, if from frozen
- 3/4 cup tortilla chips crumbled, see note 1 in notes section below
- 1 medium onion finely chopped or pureed in blender, see note 2 in notes section
- 4 tablespoons salsa store-bought or homemade, mind or spicy
- 2 tablespoons fresh cilantro chopped, to garnish
- Preheat oven to 375°F and line a 9"x5" loaf pan with parchment paper (unless you are using the lift and serve non-stick meatloaf pan set)
- Add all meatloaf ingredients (not including salsa and cilantro) to a large mixing bowl and mix well to combine. Do not overmix; just enough to combine all ingredients well.
- Transfer the meat mixture to the loaf pan and press down gently to shape and even the meat, and to smooth any cracks.
- Bake meatloaf, uncovered, for approximately 45 minutes or until internal temperature reaches 165°F.
- Once the meat is cooked through and ready, spread salsa over the meatloaf and sprinkle with cilantro to garnish. Let rest 5-10 minutes before serving.
- Tortilla chip crumbs: to make tortilla chip crumbs, either place the chips inside a bag or a plate and break them into very small size pieces, or ideally, use a food processor and pulse until crumbled.
- Onion: the onion may be finely diced, or pureed using a food processor. It is faster and easier on your eyes (no tears!). If you are using a food processor, simply cut the onion into 4-6 large pieces, add about 1/3 cup of water and pulse until the onion has reached your desired texture. If you pulse long enough for the onion to have a pasty texture, you won't have any onion pieces in the meatloaf, they will simply blend in with the rest of the ingredients.
- When combining the ingredients, especially the ground meat, avoid overmixing. Overmixing can result in a dense and tough meatloaf. Mix until the ingredients are just combined.
- Make sure to preheat your oven before baking the meatloaf. This ensures even cooking from the start.