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Sliced beef and chorizo meatloaf topped with chunky tomato salsa.

Mexican Meatloaf

Oven-baked ground beef and Mexican chorizo meatloaf with roasted poblanos and a chunky fire-roasted tomato salsa.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Rest 10 minutes
Total Time 1 hour 55 minutes
Course Main
Cuisine American
Servings 8 slices
Calories 679 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup onion chopped; for the meatloaf
  • 2 carrots medium, chopped
  • 2 ribs celery chopped
  • 2 cloves garlic minced; for the meatloaf
  • 2 pounds ground beef
  • 1 pound Mexican chorizo removed from casing and crumbled
  • 2 poblano chiles roasted, peeled and chopped
  • 1 teaspoon kosher salt for the meatloaf
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 4 eggs beaten
  • 1/2 cup ketchup
  • 1/2 cup sour cream
  • 1 cup bread crumbs
  • 2 cans fire-roasted diced tomatoes 15 ounces each; for the salsa
  • 1/2 cup onion chopped; for the salsa
  • 4 cloves garlic minced; for the salsa
  • 2–4 serrano peppers stems removed; seeds may be removed
  • 1/2 cup brown sugar
  • 2 chipotles in adobo sauce minced; include 1 tablespoon of the adobo sauce
  • 2 tablespoons prepared yellow mustard
  • kosher salt for seasoning the salsa
  • nonstick cooking spray for the baking pan

Instructions
 

  • Preheat the oven to 375°F.
  • Heat the olive oil in a large skillet over medium-high heat. Cook the meatloaf onion, carrots and celery until just starting to soften, 8 to 10 minutes. Add the meatloaf garlic and cook 1 minute more. Remove from the heat and let cool.
  • Transfer the cooled vegetables to a large bowl. Add the ground beef, chorizo and roasted poblano chiles. In a separate bowl, combine the meatloaf salt, black pepper, cayenne, beaten eggs, ketchup and sour cream. Add this mixture and the bread crumbs to the meat and mix thoroughly.
  • Coat a 9x13-inch baking pan with nonstick spray. Add the meat mixture and shape it into a loaf. Bake for 60 to 90 minutes, until a food thermometer inserted into the center reads 165°F.
  • While the loaf bakes, pulse the canned tomatoes, salsa onion, salsa garlic and serrano peppers in a blender until chunky. Transfer to a skillet over medium heat. Add the brown sugar, chipotles and 1 tablespoon of their adobo sauce, and mustard. Simmer until thick, then season with kosher salt.
  • Let the meatloaf rest 10 minutes before slicing. Serve with the salsa on top.

Notes

The listed total excludes the separate 10-minute rest. Check the center with a food thermometer rather than judging doneness by appearance or time alone.

Nutrition

Serving: 1servingCalories: 679kcalCarbohydrates: 40.7gProtein: 37.1gFat: 41.7gSodium: 1360mgFiber: 5.2gSugar: 24.7g
Keyword beef and chorizo meatloaf, meatloaf with salsa, mexican meatloaf, mexican meatloaf recipe, oven baked mexican meatloaf