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mexican meatloaf recipe
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This Mexican meatloaf features a hidden layer of creamy, smoky poblano peppers that keeps the beef incredibly moist and delivers a bright, zesty surprise in every bite, transforming a simple comfort food into a special weeknight meal.
Ingredients
Scale
- 1.2 kg (2.5 pounds) lean ground beef (preferably 85/15 ratio)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 red bell pepper, finely diced
- 15 ml (1 tablespoon) olive oil
- 120 ml (0.5 cup) plain breadcrumbs
- 60 ml (0.25 cup) whole milk
- 1 large egg
- 15 ml (1 tablespoon) tomato paste
- 5 ml (1 teaspoon) ground cumin
- 5 ml (1 teaspoon) chili powder
- 2.5 ml (0.5 teaspoon) dried oregano
- 5 ml (1 teaspoon) smoked paprika
- 5 ml (1 teaspoon) salt, divided
- 2.5 ml (0.5 teaspoon) black pepper
- 2 large poblano peppers, roasted and peeled
- 120 ml (0.5 cup) full-fat plain yogurt
- 30 ml (2 tablespoons) fresh cilantro, finely chopped
- 1 lime, zest and juice
- 120 ml (0.5 cup) ketchup
- 45 ml (3 tablespoons) brown sugar, packed
- 1–2 chipotle peppers in adobo, minced
- 30 ml (2 tablespoons) adobo sauce from can
- 15 ml (1 tablespoon) apple cider vinegar
- 30 ml (2 tablespoons) water
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 190°C (375°F). Line a 9×5 inch loaf pan with parchment paper, allowing the paper to overhang on the long sides for easy removal.
- Prepare Poblano-Lime Swirl: Roast the poblano peppers over a gas flame or under the broiler until fully charred and blistered. Place hot peppers in a covered bowl to steam for 10-15 minutes, then peel off the skin and remove stems/seeds. Finely dice the poblano flesh and combine it with the plain yogurt, cilantro, lime zest, lime juice, and 0.5 teaspoon salt in a small bowl. Reserve 2 tablespoons of this mixture for garnish.
- Sauté Aromatics: Heat 1 tablespoon olive oil in a large pan over medium heat. Add the diced yellow onion and cook for 5-7 minutes until softened. Add the minced garlic and diced red bell pepper and cook for an additional 3-4 minutes until slightly tender. Remove from heat and allow to cool slightly.
- Assemble Meatloaf Mixture: In a very large bowl, combine the ground beef, cooled aromatic mixture, breadcrumbs, milk, egg, tomato paste, cumin, chili powder, oregano, smoked paprika, remaining salt, and black pepper. Mix gently but thoroughly with your hands until all ingredients are just incorporated; avoid overmixing.
- Layer Meatloaf and Swirl: Press half of the prepared meatloaf mixture evenly into the bottom of the prepared loaf pan. Create a slight indentation in the center and spread the remaining creamy poblano-lime swirl mixture over it, leaving about 0.5 inch clear around the edges. Top with the remaining meatloaf mixture, gently pressing down and sealing the edges to fully enclose the swirl.
- Prepare Glaze: In a small saucepan, combine the ketchup, brown sugar, minced chipotle peppers, adobo sauce, apple cider vinegar, and water. Bring to a simmer over medium heat, whisking until smooth and slightly thickened (about 3-5 minutes). Reserve two-thirds of the glaze for brushing during baking and the remaining portion for serving.
- Bake and Glaze: Bake the meatloaf in the preheated oven for 45 minutes. Remove from the oven and brush generously with the prepped smoky chipotle glaze. Return to the oven and bake for another 20-25 minutes, or until the internal temperature reaches 71°C (160°F).
- Rest and Serve: Remove the meatloaf from the oven and let it rest in the pan for 10 minutes to allow the juices to redistribute. Carefully lift the meatloaf out of the pan using the parchment paper overhang and transfer it to a cutting board. Slice into thick pieces to reveal the swirl within and serve with a drizzle of the remaining glaze and reserved swirl mixture.
Notes
To avoid a dense meatloaf, be careful not to overmix the ground beef mixture. The internal temperature should reach 160°F (71°C) for safety and doneness. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Mexican
Nutrition
- Serving Size: 1 slice (200 g)
- Calories: 420 calories
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 150 mg