Healthy Mexican Meatloaf Recipe
Smoky chipotles, Mexican oregano, Cotija cheese, and ground corn tortillas transform this Mexican Meatloaf into a bold, flavor-packed take on a comfort-food classic. Even better, leftovers make outstanding tacos, tortas, and burrito bowls.
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Equipment
Ingredients
- 1 medium onion - cut in chunks
- 2 to 3 chipotle peppers with adobo - about 1 tablespoon of adobo
- 3 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano - Mexican oregano if possible!
- 1 pound ground pork
- 1 pound ground chicken
- 2 eggs - whisked
- 3 corn tortillas - pulsed in processor to crumbs
- 3 ounces aged cotija - crumbled
- 1 medium bell pepper - finely chopped
- ½ teaspoon sea salt and several grinds of pepper
- ½ cup salsa+/- - for topping
- garnishes - chopped scallion and/or cilantro, cotija, etc.
Instructions
- Preheat oven to 350°F/177℃.
- Combine onion, garlic, and chipotle and adobo in a small food processor. Pulse until smooth.
- Add a drizzle of oil to a sauté pan over medium-high heat. With a spatula, scrape the onion mixture into the pan, and sauté until the mixture is bubbling. Add ground cumin and oregano, and sauté until very fragrant (about 5 minutes total). Add to a large mixing bowl.
- Add ground meats, bell pepper, egg, cotija, corn tortilla crumbs, salt and pepper. Using your hands, thoroughly combine.
- Form mixture into a 9-by-5-inch loaf and place in a medium roasting pan. Bake for about 45 minutes before spreading your salsa over top. Continue roasting until meatloaf is browned and an instant-read thermometer inserted in center of meatloaf registers 160°F/71℃. Let meatloaf rest for 10 minutes. Cut into slices and serve.
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com