This Mexican Meatloaf reinvents a classic comfort food with a vibrant south-of-the-border twist. Expect juicy ground beef infused with smoky spices, a molten cheese core, and a tangy salsa glaze. It’s a fiesta in a loaf pan that’s simple to make and guaranteed to impress.
Nothing beats a great Mexican Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Chicken selection, keep scrolling!
Why You’ll Love This Mexican Meatloaf
- Bold, exciting flavors: A zesty salsa and brown sugar glaze replaces the usual ketchup topping.
- Cheesy, gooey surprise: A molten cheese core makes every bite incredibly satisfying.
- Incredibly moist texture: Milk-soaked breadcrumbs and grated zucchini keep it juicy.
- Effortless and family-friendly: Simple mix-and-bake method yields impressive results.
Ingredients & Tools
- 1 lb ground beef (80/20 blend is ideal for moisture)
- 1 large egg, lightly beaten
- 1/2 cup plain breadcrumbs
- 1/2 cup whole milk
- 1/2 cup finely diced yellow onion
- 1/2 cup finely grated zucchini (moisture squeezed out)
- 1/4 cup finely chopped fresh cilantro
- 2 cloves garlic, minced
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 cup shredded Monterey Jack or pepper jack cheese
- 1/2 cup your favorite chunky salsa
- 2 tbsp ketchup
- 1 tbsp packed brown sugar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze.
Notes: Don’t skip the grated zucchini—it keeps the meatloaf super moist. Chunky salsa gives little bursts of tomato and pepper.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 25 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. Use your hands and mix just until the ingredients are combined. Overworking the meat will make the final loaf tough and dense.
- Squeeze out your zucchini. After grating, place the zucchini in a clean kitchen towel and wring it out firmly. This removes excess water that could make your meatloaf soggy.
- Choose your salsa wisely. The salsa is a primary flavor component. A medium, chunky salsa works beautifully, but feel free to use mild if you’re sensitive to heat or hot if you want an extra kick.
- Why 80/20 ground beef? A little bit of fat is your friend here. It bastes the meatloaf from the inside as it cooks, resulting in a far more flavorful and moist final product than using a very lean grind.
How to Make Mexican Meatloaf
Step 1: Preheat your oven to 375°F (190°C). This is a crucial first step—you want the oven fully heated so the meatloaf starts cooking immediately for the best texture. While it heats, in a small bowl, combine the breadcrumbs and milk. Let this sit for about 5 minutes. You’ll notice the breadcrumbs will soften and absorb the milk, which is exactly what you want. This “panade” is the secret to a tender, not-dry meatloaf.
Step 2: In your large mixing bowl, combine the ground beef, the soaked breadcrumb mixture, egg, diced onion, grated zucchini, cilantro, minced garlic, cumin, chili powder, smoked paprika, and oregano. Now, the important part: use your hands to mix everything together. It might feel a little messy, but it’s the best way. Mix just until everything is evenly incorporated—you should still see distinct bits of onion and herbs. Stop as soon as there are no more dry pockets of spice.
Step 3: Take about two-thirds of the meat mixture and press it into the bottom and up the sides of your loaf pan, creating a sort of “boat” or trench in the center. You want the sides to be about 1-inch thick. Now, sprinkle all of that shredded cheese right into the trench you’ve created. This is where the magic happens—this will become the molten cheesy core.
Step 4: Take the remaining one-third of the meat mixture and carefully pat it over the top of the cheese, sealing the edges completely. Use your fingers to smooth the top and make sure the cheese is fully enclosed. You don’t want any cheesy escape routes during baking!
Step 5: In a small bowl, stir together the salsa, ketchup, and brown sugar. The brown sugar will balance the acidity of the salsa and help the glaze caramelize beautifully. Pour this mixture over the top of the meatloaf and use a spoon or a pastry brush to spread it into an even layer, covering the entire surface.
Step 6: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when the top is nicely glazed and bubbly, and the internal temperature registers 160°F (71°C) on an instant-read thermometer. The aroma filling your kitchen will be absolutely incredible.
Step 7: Once baked, remove the meatloaf from the oven and let it rest in the pan on a wire rack for at least 10-15 minutes. This is non-negotiable! Resting allows the juices to redistribute and the cheese to set slightly, so when you slice it, you get clean, beautiful slices instead of a crumbly mess.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap individual slices and freeze for up to 3 months.
- Reviving: Reheat slices in a skillet or oven until warm throughout.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The bright, citrusy notes cut through the richness of the meatloaf perfectly and soak up any extra glaze.
- Charred Corn and Black Bean Salad — A cool, fresh salad with a little smokiness from the corn provides a wonderful textural and temperature contrast.
- Simple Creamy Slaw — A tangy, crunchy slaw with a lime-crema dressing adds a refreshing element that lightens up the whole plate.
Drinks
- A Classic Margarita — The sharp citrus and tequila are a fantastic pairing for the savory, spiced meat. It just feels right.
- Mexican Lager with a Lime Wedge — A cold, crisp beer is a no-fuss option that cleanses the palate between each hearty bite.
- Sparkling Water with Grapefruit — For a non-alcoholic option, the bitter-sweet fizz is surprisingly refreshing and complements the spices beautifully.
Something Sweet
- Churros with Chocolate Dipping Sauce — Staying on theme, these crispy, cinnamon-sugared treats are a celebratory and fun way to end the meal.
- Tres Leches Cake — The ultra-moist, milky cake is a classic dessert that provides a sweet, cool contrast to the savory main course.
- Mango Sorbet — A few scoops of bright, fruity sorbet are light and palate-cleansing, making you feel perfectly satisfied, not overly stuffed.
Top Mistakes to Avoid
- Mistake: Skipping the resting time. I know it’s tempting to dig right in, but slicing the meatloaf straight from the oven will cause it to fall apart and all the delicious juices will run out. Patience is key for the perfect slice.
- Mistake: Packing the meat too tightly into the pan. Gently press the mixture in; don’t compact it like a brick. A lighter touch ensures a tender, lighter texture. I’ve messed this up before too, and the difference is noticeable.
- Mistake: Not using a thermometer. Guessing doneness is a recipe for either dry, overcooked meatloaf or an undercooked center. A quick check with an instant-read thermometer takes the guesswork out completely.
- Mistake: Using lean ground beef. If you use 93% lean beef, you’ll miss out on the flavor and moisture that the fat provides. Trust me, a little fat makes a world of difference here.
Expert Tips
- Tip: For an even more robust flavor, try browning a small amount of the meat mixture in a skillet before adding it to the rest. This creates a deeper, maillard-rich flavor throughout the loaf.
- Tip: If you have time, cover the assembled meatloaf and let it rest in the fridge for 30 minutes before baking. This helps the flavors meld and makes the loaf firmer, leading to cleaner slices.
- Tip: For a smokier profile, add a teaspoon of chipotle powder in adobo (minced) to the meat mixture. It adds a wonderful, deep heat and smokiness that is just incredible.
- Tip: Turn your leftovers into amazing meatloaf sandwiches the next day. A thick slice, lightly pan-fried until warm, on toasted bread with a little extra salsa and some avocado is a life-changing lunch.
FAQs
Can I make this Mexican Meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf—right up to adding the glaze—cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready, just pop it in the preheated oven. You might need to add 5-10 minutes to the baking time since it’s going in cold. This makes it a fantastic option for easy entertaining or meal prep.
What can I use instead of breadcrumbs?
No problem! Crushed tortilla chips are a fantastic and thematic substitute—they’ll add a nice corn flavor. You could also use rolled oats or even cooked, cooled quinoa. Just stick with the same 1/2 cup measurement and the same soaking step with the milk to maintain the right moisture level and binding.
Can I use a different type of ground meat?
Of course. A mix of ground pork and beef is delicious and adds more richness. For a leaner option, ground turkey or chicken works well, but I’d recommend adding a tablespoon of olive oil to the mixture to compensate for the lower fat content and keep it from drying out.
My meatloaf is releasing a lot of liquid into the pan. Is that normal?
A little bit of liquid from the vegetables and meat is totally normal, but if it seems excessive, it’s likely from the zucchini. Next time, be extra diligent about squeezing all the water out of the grated zucchini—really wring that towel! It won’t affect the taste, just drain it off after baking.
How do I get perfectly clean slices?
The two golden rules are: 1) Let it rest for a full 15 minutes after baking, and 2) Use a very sharp, thin-bladed knife. A serrated knife can tear the meat. Wipe the blade clean between slices for the most pristine presentation.
Mexican Meatloaf
Make this juicy Mexican Meatloaf with a molten cheese core and tangy salsa glaze. It's an easy, family-friendly dinner. Get the recipe now!
Ingredients
For the Meatloaf:
-
1 lb ground beef (80/20 blend is ideal for moisture)
-
1 large egg (lightly beaten)
-
1/2 cup plain breadcrumbs
-
1/2 cup whole milk
-
1/2 cup finely diced yellow onion
-
1/2 cup finely grated zucchini (moisture squeezed out)
-
1/4 cup finely chopped fresh cilantro
-
2 cloves garlic (minced)
-
1 1/2 tsp ground cumin
-
1 tsp chili powder
-
1 tsp smoked paprika
-
1/2 tsp dried oregano
-
1 cup shredded Monterey Jack or pepper jack cheese
For the Glaze:
-
1/2 cup your favorite chunky salsa
-
2 tbsp ketchup
-
1 tbsp packed brown sugar
Instructions
-
Preheat your oven to 375°F (190°C). In a small bowl, combine the breadcrumbs and milk. Let this sit for about 5 minutes to form a panade.01
-
In a large mixing bowl, combine the ground beef, the soaked breadcrumb mixture, egg, diced onion, grated zucchini, cilantro, minced garlic, cumin, chili powder, smoked paprika, and oregano. Use your hands to mix just until evenly incorporated—do not overmix.02
-
Take about two-thirds of the meat mixture and press it into the bottom and up the sides of your loaf pan, creating a "boat" or trench in the center. Sprinkle all of the shredded cheese evenly into the trench.03
-
Take the remaining one-third of the meat mixture and carefully pat it over the top of the cheese, sealing the edges completely so the cheese is fully enclosed.04
-
In a small bowl, stir together the salsa, ketchup, and brown sugar. Pour this mixture over the top of the meatloaf and use a spoon or pastry brush to spread it into an even layer.05
-
Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. It's done when the top is nicely glazed and bubbly and the internal temperature registers 160°F (71°C) on an instant-read thermometer.06
-
Once baked, remove the meatloaf from the oven and let it rest in the pan on a wire rack for at least 10–15 minutes before slicing.07
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