Mexican Meatloaf


Meatloaf can be taken or left for most people. Others find it extremely comforting. We could all use some comfort during this time of the pandemic. This one is going to become a regular for both you and your family. It's aroma is intoxicating and the flavour is beyond delicious.


What is meatloaf anyway? It's a gigantic meatball. Right?


This is a recipe that I came up with as a family favourite for a number of Mexican classes. It has a little bit of spice for character with fresh poblano peppers. If you don't like spice, it's very forgiving with bell peppers instead.


It's such a moist mixture with the combination of the eggs, oatmeal, and ketchup. Everyone used to rave at the class or demo. Then they made it at home. The ultimate compliment.


The Mexi glaze is of the lick your fingers variety. You'll want to make a batch as a dip, glaze, or topping. It all freezes well if that's what you're into.


You can use this recipe to make golf ball or tennis ball sized meatballs, which I did recently. Drop them into your favour spaghetti sauce. Or take this larger recipe and make both, as I did in the pictures, below.


Any which way you tackle this insanely easy recipe, I promise you're gonna just love it!




The Spice Lady's Mexican Meatloaf

Serves 6 to 8


2 tablespoons olive oil

1 cup onion, chopped (about 1 large)

2 carrots, medium, chopped small

2 celery ribs, chopped small

4 garlic cloves, minced

2 pounds extra lean ground beef (grass-fed is best)

1 poblano chile, roasted, peeled, and diced (or 1 small jalapeno, seeds and rib removed)

1 bell pepper, chopped small (any colour)

1 teaspoon Pink Himalayan sea salt (any salt works to taste)

1 teaspoon freshly ground black pepper or to taste

2 teaspoons cumin, ground or whole

4 eggs, well beaten

1/2 cup ketchup

1/2 cup rolled oats, cheerios or bread crumbs, coarsely ground (any whole grain flour works)

  1. Preheat oven to 375 degrees F.

  2. In a large frypan on medium heat, add 2 tablespoons of olive oil, then sauté the onions until just soft, add the other vegetables, sauté until just soft.

  3. Meanwhile, mix the salsa glaze together until smooth, set aside.

  4. In a large bowl combine the sautéed vegetables, ground beef, crumbs and diced poblano chile.

  5. Add the salt, pepper, cumin, ketchup, and eggs. Mix until combined.

  6. Line a 9 by 13-inch loaf-pan with crunched up wet parchment paper. Trick of the trade to form and fit easily.

  7. Put the meatloaf mixture into the prepared loaf pan.

  8. Top with some of the salsa glaze. Reserve the rest to serve with the meatloaf.

  9. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 1 and 1/2 hours.

  10. Remove from the oven.

  11. Slice the meatloaf and arrange on a platter, garnish with salsa glaze or pass when serving.




Mexi Salsa Glaze (make more for dipping)

1 cup your favourite salsa

2 tablespoons honey, agave nectar, or maple syrup

2 garlic cloves, minced

1 tablespoon Dijon Grainy Mustard

Juice and zest of 1 lime

Himalayan sea salt and freshly ground pepper to taste


Mix all the ingredients together until combined.




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