Mexican Meatloaf Recipe

Meatloaf is one of my favorite basic dinners to cook, especially this time of year (winter, for those of us in the Northern Hemisphere). There’s a ton of variations on it, but this is one that I use probably the most. It’s generally a little lower in calorie, and you can use 93% lean beef and still expect a pretty solid result (as opposed to many other recipes which call for 93% and give you beef jerky in the end). It’s also very quick to assemble; it can be done in about five minutes.

One variation I tend to do is that I sauté the onions in about 2 tbsp of olive oil for about 10 minutes before putting them into the mixture. Gives a bit of extra moisture to the meatloaf, with a nominal addition of calories.

You can also prepare the meatloaf well in advance, then refrigerate it for a few days (or freeze it indefinitely) before you cook it. Likewise, the cooked leftovers heat up very well in the microwave or freeze and thaw just fine. This also makes terrific sandwiches.

Like with most recipes, I cook with very little salt – so add some salt into the mix if you’d like and of course salt to taste later.

Cooking spray (preferably olive oil flavored)
1/2 pound raw extra lean ground beef (93/7)
1/2 pound lean ground turkey
2 large egg whites
1 cup cornbread stuffing dry mix, or crumbled white toast
1 medium onion, chopped (sauté is optional)
1 tbsp Jack’s Mexican Seasoning (or an equal mix of chili powder, cumin and garlic salt)
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce

Preheat oven to 375°F. Coat a loaf pan with cooking spray.

In a large bowl, mix all ingredients except for 1/3 of the enchilada sauce. Stuff into the loaf pan and smooth out the top.

Cook for about an hour, top with remaining enchilada sauce and bake for 5 minutes more. Divide into six pieces.

mexican meatloaf