Mexican Meatloaf Recipe

• Level: Easy
• Yield: 6 to 8 servings
• Nutritional Analysis Per Serving Serving Size 1 of 8 servings Calories 374 Total Fat 26 g Saturated Fat 9 g Carbohydrates 17 g Dietary Fiber 2 g Sugar 9 g Protein 18 g Cholesterol 103 mg Sodium 578 mg
• Total: 1 hr 25 min
• Prep: 30 min
• Cook: 55 min

Meatloaf:

• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1 medium carrot, finely chopped
• 1 rib finely chopped celery
• 1 garlic clove, minced
• 1 pound ground beef
• 6 ounces soft Mexican chorizo, casing removed and crumbled
• 1 poblano chile, roasted, peeled, and diced
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 2 eggs, well beaten
• 1/4 cup ketchup
• 1/4 cup sour cream or Mexican sour cream
• 1/2 cup dried bread crumbs

Salsa-Glaze:

• 2 medium tomatoes, cored
• 1/4 medium white onion
• 2 garlic cloves, unpeeled
• 1 to 3 serrano chiles
• 1/4 cup brown sugar
• 1 canned chipotle chile in adobo sauce, minced
• 1 tablespoon yellow mustard
• Kosher salt

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1. Preheat the oven to 375 degrees F.
2. In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, until the vegetables are tender, about 8 minutes. Remove from heat and let cool until comfortable to handle.
3. In a large bowl, mix together the sauted vegetables, ground beef, chorizo, and diced poblano chile.
4. In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Stir in the ketchup and sour cream. Mix well with a fork, then pour over the meat mixture. Sprinkle with bread crumbs and blend thoroughly using clean hands.
5. Transfer the mixture to a 9 by 13-inch loaf pan. Bake until an instant-read thermometer inserted into the center reads 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully drain off any excess juices.
6. While the meatloaf bakes, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning often, until lightly charred on all sides. Peel the garlic cloves. Place all charred ingredients into a blender and pulse until chunky. Pour into a small skillet. Stir in the sugar, chipotle chile, and mustard. Bring to a boil over medium heat and cook until slightly thickened, about 4 to 5 minutes. Season with salt to taste.
7. Slice the meatloaf and arrange on a serving platter. Spoon the salsa-glaze over the top and serve.