Salsa Verde Mexican Meatloaf
Elevate your weeknight dinner game with this flavorful Salsa Verde Mexican Meatloaf, a bold twist on a comfort food classic. Combining ground beef and pork for a juicy, tender texture, this meatloaf is infused with the zesty tang of salsa verde, warm spices like cumin and chili powder, and gooey melted Mexican cheese. Panko breadcrumbs and eggs create the perfect binding, while a topping of extra salsa verde and cheese ensures every bite is packed with flavor. Simple to prepare and baked to perfection in just over an hour, this dish is as convenient as it is delicious. Garnished with fresh cilantro and served with rice, roasted veggies, or a crisp salad, it’s a satisfying, Mexican-inspired meal that the whole family will love.
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Recipe Information
Ingredients
- 2 lb Ground beef (85% lean)
- 0.5 lb Ground pork
- 1 cup Salsa verde
- 1.5 cup Panko breadcrumbs
- 2 unit Large eggs
- 1.5 cup Shredded Mexican cheese blend
- 2 cloves Minced garlic
- 1 medium Onion, finely diced
- 1 tsp Cumin powder
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
- 0.5 tbsp Olive oil (for greasing the pan)
Instructions
Preheat your oven to 375°F (190°C). Grease a standard loaf pan with olive oil or line it with parchment paper.
In a large mixing bowl, combine the ground beef, ground pork, and 3/4 cup of salsa verde. Mix gently but thoroughly to avoid overworking the meat.
Add the panko breadcrumbs, eggs, minced garlic, diced onion, cumin, chili powder, salt, and black pepper to the bowl. Mix until all ingredients are evenly incorporated.
Gently fold in 1 cup of the shredded Mexican cheese blend, ensuring it is well distributed throughout the meat mixture.
Transfer the meat mixture to the prepared loaf pan. Press it down gently to shape it into a loaf, ensuring there are no air pockets.
Spread the remaining 1/4 cup of salsa verde evenly over the top of the meatloaf. This will help keep it moist and add extra flavor.
Place the pan in the oven and bake for 50 minutes. Remove from the oven, sprinkle the remaining 1/2 cup of shredded cheese evenly over the top, and return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly and the internal temperature of the meatloaf reaches 160°F (71°C).
Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes in the pan to lock in the juices.
Carefully remove the meatloaf from the pan and transfer it to a serving platter. Garnish with chopped fresh cilantro, if desired.
Slice and serve warm with additional salsa verde on the side, if preferred. Pair with a fresh salad, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
4502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.3 g | 411% | |
| Saturated Fat | 142.0 g | 710% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1571 mg | 524% | |
| Sodium | 7288 mg | 317% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 19.7 g | ||
| Protein | 328.9 g | 658% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 2931 mg | 225% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 3624 mg | 77% | |
*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.
