Mexican Meatloaf Ii Recipes

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MEXICAN MEATLOAF



Mexican Meatloaf image

Make and share this Mexican Meatloaf recipe from Food.com.

Provided by MustangMom

Categories     Meat

Time 1h

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef
3/4 cup mild picante sauce
1 (4 ounce) can diced green chilies, drained
1/2 cup finely crushed tortilla chips
1 medium onion, chopped
1 large egg, lightly beaten
1 1/2 teaspoons ground cumin
1 -2 teaspoon chili powder (to your preference)
1 teaspoon salt
picante sauce
1 cup shredded monterey jack cheese or 1 cup sharp cheddar cheese
sour cream
fresh cilantro stem

Steps:

  • Combine first 9 ingredients and place in lightly greased loaf pan.
  • Bake at 375 for 40 minutes or until done.
  • During last 10 minutes of baking, spoon desired amount of picante sauce over loaf and sprinkle with cheese.
  • Garnish with sour cream and cilantro, if desired.

Nutrition Facts : Calories 539.8, Fat 36.4, SaturatedFat 15.9, Cholesterol 187.3, Sodium 1516.5, Carbohydrate 10.2, Fiber 2.1, Sugar 3.8, Protein 41.9

MEXICAN MEATLOAF



Mexican Meatloaf image

This Mexican Meatloaf is the perfect twist on a classic.

Provided by The Southern Lady

Categories     Main Course

Time 1h15m

Number Of Ingredients 16

2 pounds ground beef
2 teaspoons minced garlic
2 teaspoons dried cilantro leaves
1/2 teaspoon black pepper
1 teaspoon salt
Dash hot pepper sauce or Tabasco (optional)
1 tablespoon taco seasoning (I used my recipe for homemade taco seasoning)
1/2 cup chopped green onion or regular onion
1/2 cup chopped red or green sweet peppers
1 cup frozen corn
2 10 ounce cans Rotel tomatoes with green chilis (well drained)
1 egg
2 cups crushed tortilla chips or corn chips (divided (I used tostado chips))
1/2 cup salsa
1/2 cup crushed tortilla chips
1/2 cup shredded Mexican cheese

Steps:

  • Mix together in a large mixing bowl the ground beef with the minced garlic, cilantro, pepper, salt, hot sauce and taco seasoning.
  • Fold in the onions, peppers, corn, drained tomatoes, egg and 1 1/2 cups of the crushed tortilla chips.
  • Form into a loaf and place in baking dish (I used a 9 x 13). Bake in preheated 350 degree oven, uncovered, for 30 minutes. Remove and add the salsa, crushed tortilla chips and cheese to the top of the meatloaf. Raise the oven heat to 375 and bake for 35 more minutes uncovered. Makes 8 to 10 servings.

MEXICAN MEAT LOAF



Mexican Meat Loaf image

"I love to experiment with all kinds of recipes," relates Debra Jane Webb of Muskogee, Oklahoma. A dash of chili powder gives her meat loaf fun Mexican flavor that's complemented by zesty picante sauce poured over the top.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 9

3/4 cup milk
2 eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1-1/2 pounds lean ground beef
1 jar (16 ounces) picante sauce

Steps:

  • In a large bowl, combine the first seven ingredients. Add beef and mix well. Pat into a greased 8x4-in. loaf pan. , Bake, uncovered, at 350° for 1 hour or a thermometer reaches 160°. Top with warm picante sauce.

Nutrition Facts : Calories 280 calories, Fat 12g fat (5g saturated fat), Cholesterol 144mg cholesterol, Sodium 689mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 26g protein.

MEXICAN MEATLOAF



Mexican Meatloaf image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 24

2 tablespoons olive oil
1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 rib finely chopped celery
1 garlic clove, minced
1 pound ground beef
6 ounces soft Mexican chorizo, removed from casing and crumbled
1 poblano chile, roasted, peeled, and diced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 eggs, well beaten
1/4 cup ketchup
1/4 cup sour cream or Mexican sour cream
1/2 cup dried bread crumbs
2 medium tomatoes, cored
1/4 medium white onion
2 garlic cloves, unpeeled
1 to 3 serrano chiles
1/4 cup brown sugar
1 canned chipotle chile in adobo sauce, minced
1 tablespoon yellow mustard
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • 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.
  • In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
  • 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.
  • 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.
  • 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.
  • Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

MEXICALI MEAT LOAF



Mexicali Meat Loaf image

My family got tired of the regular old meatloaf, so I decided to zip it up a bit this Mexican flair. It is now one of my family's favorite dinners.-Brenda Stueve, Olpe, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup tomato juice
1 egg
3/4 cup quick-cooking oats
2 teaspoons dried minced onion
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups milk
8 slices process cheese (Velveeta)
1 can (11 ounces) Mexicorn, drained
2 small green peppers, cut into rings

Steps:

  • In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Pat into a greased 9-in. square baking dish. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, in a saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat. Stir in cheese until melted. Add corn. , Drain meat loaf; top with corn mixture and pepper rings. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 471 calories, Fat 25g fat (13g saturated fat), Cholesterol 146mg cholesterol, Sodium 1243mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 34g protein.

MEXICAN MEATLOAF II



Mexican Meatloaf II image

I made this for my wife she is an avid Mexican restaurant visitor. The amount of spice you want in this recipe depends on the RO*TEL® and the salsa. I recommend if you do not like it hot get the mild RO*TEL® and a medium salsa.

Provided by BKOMAR76

Categories     Beef Meatloaf

Time 1h

Yield 8

Number Of Ingredients 10

2 eggs, lightly beaten
1 (14.5 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
¼ cup diced onions
1 teaspoon Worcestershire sauce
1 teaspoon salt
¼ teaspoon ground black pepper
2 pounds lean ground beef
1 cup crushed hot and spicy cheese flavored crackers
1 cup shredded Cheddar cheese
1 cup chunky salsa

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine the eggs, tomatoes, onion, Worcestershire sauce, salt, and pepper in a large mixing bowl. Gently stir the ground beef and crackers into the egg mixture. Press into a 8x8 inch square baking pan. Bake in preheated oven for 35 minutes.
  • Remove the loaf from the oven, and drain any liquid from the pan. Spread a layer of salsa on top of the loaf, and sprinkle with shredded cheese. Return the loaf to the oven; bake until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 10.2 g, Cholesterol 138.8 mg, Fat 22.8 g, Fiber 1.4 g, Protein 29.8 g, SaturatedFat 9.6 g, Sodium 940.4 mg, Sugar 1.4 g

MEXICAN MEATLOAF II



Mexican Meatloaf II image

I made this for my wife she is an avid Mexican restaurant visitor. The amount of spice you want in this recipe depends on the RO*TEL® and the salsa. I recommend if you do not like it hot get the mild RO*TEL® and a medium salsa.

Provided by BKOMAR76

Categories     Beef Meatloaf

Time 1h

Yield 8

Number Of Ingredients 10

2 eggs, lightly beaten
1 (14.5 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
¼ cup diced onions
1 teaspoon Worcestershire sauce
1 teaspoon salt
¼ teaspoon ground black pepper
2 pounds lean ground beef
1 cup crushed hot and spicy cheese flavored crackers
1 cup shredded Cheddar cheese
1 cup chunky salsa

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine the eggs, tomatoes, onion, Worcestershire sauce, salt, and pepper in a large mixing bowl. Gently stir the ground beef and crackers into the egg mixture. Press into a 8x8 inch square baking pan. Bake in preheated oven for 35 minutes.
  • Remove the loaf from the oven, and drain any liquid from the pan. Spread a layer of salsa on top of the loaf, and sprinkle with shredded cheese. Return the loaf to the oven; bake until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 10.2 g, Cholesterol 138.8 mg, Fat 22.8 g, Fiber 1.4 g, Protein 29.8 g, SaturatedFat 9.6 g, Sodium 940.4 mg, Sugar 1.4 g

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