Mexican Meatloaf and Chipotle Potatoes
Bring bold, south-of-the-border flavors to your dinner table with this hearty and satisfying Mexican Meatloaf and Chipotle Potatoes recipe. Juicy ground beef and pork are blended with savory spices, green chilies, and melty Mexican cheese, then topped with a smoky chipotle-ketchup glaze for a mouthwatering twist on a classic comfort food. Paired with creamy mashed potatoes infused with chipotle adobo sauce, this dynamic duo takes your taste buds on an irresistible journey. Whether you’re feeding a hungry family or impressing dinner guests, this easy-to-make meal delivers big on flavor and comfort. Ready in just 85 minutes and perfect for six servings, it’s ideal for weeknight dinners or cozy gatherings alike.
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Recipe Information
Ingredients
- 1.5 lbs ground beef
- 0.5 lbs ground pork
- 1 cup panko breadcrumbs
- 0.25 cup milk
- 2 large eggs
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 4 oz canned diced green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup shredded Mexican cheese blend
- 0.5 cup ketchup
- 1 tbsp chipotle in adobo sauce
- 3 lbs russet potatoes, peeled and quartered
- 0.25 cup unsalted butter
- 4 oz cream cheese
- 0.5 cup milk (for potatoes)
- 1 tbsp adobo sauce (from canned chipotle peppers)
- 2 tbsp cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper and set aside.
In a small bowl, combine the panko breadcrumbs and 1/4 cup milk. Let sit for 5 minutes to soften.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, eggs, diced onion, minced garlic, green chilies, cumin, chili powder, salt, black pepper, and shredded Mexican cheese blend. Mix until well combined, but do not overwork the mixture.
Shape the mixture into a loaf on the prepared baking sheet or press it into the loaf pan. Smooth the top for an even shape.
In a small bowl, mix together the ketchup and 1 tablespoon of chipotle in adobo sauce. Spread this glaze evenly over the top of the meatloaf.
Bake the meatloaf in the preheated oven for 50-60 minutes, or until the internal temperature reaches 160°F (71°C). Let rest for 10 minutes before slicing.
While the meatloaf is baking, prepare the chipotle mashed potatoes. Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Cook the potatoes until fork-tender, about 15-20 minutes. Drain the potatoes and return them to the hot pot to evaporate any residual moisture.
Mash the potatoes using a potato masher or electric mixer. Add the butter, cream cheese, 1/2 cup milk, and 1 tablespoon of adobo sauce. Mix until smooth and creamy. Adjust seasoning with salt and pepper to taste.
Slice the meatloaf into thick slices and serve alongside the chipotle mashed potatoes. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
5446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.7 g | 416% | |
| Saturated Fat | 150.5 g | 752% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1471 mg | 490% | |
| Sodium | 6759 mg | 294% | |
| Total Carbohydrate | 360.9 g | 131% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 60.3 g | ||
| Protein | 297.5 g | 595% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2511 mg | 193% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 8623 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
