Mexican Style Meatloaf

Mexican Food?  Yum!  Meatloaf? Yum!  Why not combine and make Mexican Style Meatloaf?

Just like our Meatball Soup with Sweet Potatoes and Butternut Squash, this recipe is made with 50% ground lean chicken meat and 50% ground lean turkey meat.  It turns out tender and juicy every time! 

Adding black beans, corn, tortilla chip crumbs and glazing with salsa and cilantro bring out so many Mexican flavors in this meatloaf recipe.

The Mexican Style Glaze:

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!

How to make the Mexican Style Meatloaf: 

1. 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 - more on that below)
2. Add all meatloaf ingredients (as indicated in the recipe card below) to a large mixing bowl and mix well to combine. Do not overmix; just enough to combine all ingredients well.
3. Transfer the meat mixture to the loaf pan and press down gently to shape and even the meat, and to smooth any cracks.
4. Bake meatloaf, uncovered, for about 60 minutes and until internal temperature reaches 165°F.
5. 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.
   

A few suggestions:

•  Tortilla chip crumbs: to make tortilla chip crumbs, either place the chips inside a bag or a plate and break 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 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.
  
• Loaf Pan: I used the lift and serve non-stick meatloaf pan set that I love. Because it's non-stick, there is no need to use parchment paper. And, the meatloaf is so easy to lift, take out of the pan and slice.  If you love making meatloaf, it's definitely a great product to have.

You may also like these:

The Recipe:

Recipe

Mexican Style Meatloaf

Irina

This Mexican-Style Meatloaf recipe is made with 50% ground lean chicken meat and 50% ground lean turkey meat.  It turns out so tender and juicy every time! 

Adding black beans, corn, tortilla chip crumbs and glazing with salsa and cilantro brings out so many Mexican flavors in this meatloaf recipe.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Meat

Cuisine American, Mexican-Inspired

Servings 6 -8

Calories 410 kcal

Equipment

• Lift and Serve Non-Stick Healthy Meatloaf Pan Set

Ingredients

  

1x2x3x

• 1 pound ground chicken
• 1 pound ground turkey
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 eggs
• 1/3 cup sour cream
• 1 cup black beans drained and rinsed
• 1 cup corn niblets
• 3/4 cup tortilla chips crumbled
• 1 medium onion finely chopped or pureed in blender
• 4 tablespoons salsa store-bought or homemade
• 2 tablespoons chopped cilantro to garnish

Instructions

• 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 60 minutes and 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.

Notes

• Tortilla chip crumbs: to make tortilla chip crumbs, either place the chips inside a bag or a plate and break 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 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.

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 15gProtein: 37gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 14gCholesterol: 198mgSodium: 510mgFiber: 3gSugar: 3g

Keyword Meatloaf, Mexican Style Food

Tried this recipe?Let us know how it was!