Mexican Meatloaf. Browse Our Fast And Easy Meatloaf Recipes Collection. In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic.
In a large bowl, combine the first seven ingredients.
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.
You can have Mexican Meatloaf using 16 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Mexican Meatloaf
- You need 1 lb of lean ground beef.
- You need 6 oz of beef chorizo.
- Prepare 1/4 cup of crushed tortilla chips.
- You need 4 oz of diced tomatoes drained.
- Prepare 2 tbs of Chile de Arbol paste (or 4 ounces of your favorite minced chili pepper).
- Prepare 2 tbs of dried minced onion.
- It's 3 tsp of minced garlic.
- Prepare 1 tsp of ground cumin.
- Prepare 1 tsp of Worcestershire Sauce.
- Prepare 1/2 tsp of dried cilantro.
- You need 1 of egg.
- You need 1/2 tsp of salt.
- Prepare 1/2 tsp of Black Pepper.
- You need of For the sauce.
- Prepare 1/3 cup of red or green enchilada sauce.
- Prepare 1/3 cup of brown sugar.
Mix paprika, cumin, oregano, sea salt and red pepper in small bowl. My Mexican grandmother would use leftover corn tortilla chips in our meatloaf and everyone loved it! They all wanted seconds along with the recipe. Add ground beef (uncooked), tortillas, some of the salsa, eggs, taco seasoning and green chilies to a large bowl.
Mexican Meatloaf step by step
- Line your slow cooker with foil and spray with cooking spray..
- Combine all ingredients in a large bowl until well blended..
- Form meat mixture into a loaf..
- Set slow cooker on low heat for four hours..
- In a small sauce pan, heat sauce and brown sugar until sugar is dissolved..
- After three hours, baste the meat loaf with the sauce mixture and continue to cook. Use remaining sauce and top if desired when meatloaf is ready to serve..
Get in there with your clean hands to combine. This Mexican meatloaf is a very versatile recipe as you can add or subtract ingredients you like or don't like. You could make half this recipe if you want since this makes a lot. It keeps well for several days in the fridge and makes good sandwiches cold or can be reheated in the oven or microwave. Sometimes in Mexico, meatloaf is wrapped with banana leaves, chaya leaves or cheesecloth, and then cooked with steam or boiled in water and herbs.
