Mexican Meatloaf

This Mexican meatloaf is so much better than your average meatloaf recipe. It has the most delicious seasoned, tender meat with tons of melted cheese hidden in the center and tangy salsa on top. This recipe has comfort food written all over it, and I know you're going to love it!

My Take On Mexican Meatloaf

If you love Mexican food and traditional meatloaf as much as I do, you're going to love this recipe. It has all the flavors from your favorite Mexican dishes but packed into a tender meatloaf.

The center is stuffed with cheese, and the meat is covered in your favorite salsa before being baked to perfection. The finished dish is meaty, juicy, and full of Mexican flavors.

It works great all by itself, but when I really want to make a feast, I'll whip up some Chipotle cilantro lime rice and Mexican pinto beans to serve with it.

Why You'll Love This Recipe

It's customizable. Just like most of my recipes, you can easily play around with different ingredients to make this recipe totally your own. You can swap the pork for ground beef, make your own homemade taco seasoning, or serve it with whatever taco fixings you prefer.

There's minimal prep time. It should take less than 10 minutes to make this recipe. All you have to do is mix the ingredients, then combine everything in the loaf pan, and the oven does the heavy lifting from there. It's that easy!

It makes the perfect comfort food meal. This recipe has everything you'd want in a hearty, comforting meal that is sure to satisfy the entire family.

Ingredients

• Ground beef- you can also use ground pork.
• Egg
• Yellow onion and minced garlic- for a ton of savory flavor.
• Chopped green chiles- for a little spice.
• Salt
• Ground cumin- for an elevated flavor. You can also use your favorite taco seasoning.
• Shredded pepper jack cheese- for a kick of spice.
• Cheddar cheese block- for the cheesy filling.
• Salsa- your favorite one to top the meat.

How To Make Mexican Meatloaf

1. Prep work: Preheat the oven to 350°F (175°C) and grease a loaf pan with nonstick cooking spray.

2. Make the meat mixture: In a large mixing bowl, combine all of the ingredients except the cheese and salsa. Mix well until they completely combine. Press half of the ground beef mixture into the prepared loaf pan.

3. Add the cheese: Cut the cheddar cheese block into three pieces and place them on top of the meatloaf, making sure not to touch the sides. Otherwise, the cheese will burn. Place the other half of the meat on top and press firmly to make sure the meat is encasing the cheese.

4. Bake: Top the whole thing with salsa to coat it and seal the top, then bake the meatloaf for 65 minutes. When it's done baking, let it cool briefly before slicing and serving. Enjoy!

My Pro Tips For Making The Best Recipe

• You'll know the meatloaf is done when the internal temperature reaches 145°F.
• I always serve this with an assortment of taco fixings, like sour cream, pico de gallo, diced tomatoes, avocado slices, corn chips, or a bottle of hot sauce. 
• Feel free to use any combination of shredded cheese, like extra sharp cheddar cheese, Monterey jack, or a Mexican three-cheese blend, depending on what you prefer. Any kind of cheese works great for the filling too, as long as it melts easily. 

How To Store and Reheat Leftovers

In the fridge: Transfer leftovers to an airtight container or wrap the loaf pan in foil and store it in the fridge for up to 4 days.

In the freezer: Allow leftovers to cool completely, then slice the meatloaf and transfer the meatloaf slices to a freezer-safe container and freeze for up to 6 months.

Reheating: My favorite way to reheat is to put the leftovers in a loaf pan or baking dish lined with parchment paper and bake it at 350°F for 10 minutes. You can microwave individual servings in 30-second increments, but I'm not a huge fan of the texture it gives the meat.

More Mexcian Recipes To Try Next

• Mexican ground beef casserole
• Meatloaf with stuffing
• Mexican spaghetti
• Mexican chili
• Taco Bell Mexican pizza
• Taco stuffed shells
• Mexican lasagna
• Mexican potatoes
• Mexican chicken salad