South of the Border Meatloaf
Elevate your comfort food game with this bold and flavorful **South of the Border Meatloaf**! Infused with the smoky, spicy kick of chorizo sausage and seasoned with aromatic spices like cumin, chili powder, and smoked paprika, this meatloaf delivers a Tex-Mex twist on a beloved classic. A layer of tangy salsa serves as the ultimate glaze, while shredded Mexican blend cheese and optional corn kernels add irresistible richness and texture. Quick to prepare and perfect for a family dinner or gathering, this moist and hearty dish pairs beautifully with sides like rice, beans, or a crisp salad. Whether you're craving comfort or a taste of adventure, this Mexican-inspired meatloaf is sure to satisfy!
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 0.5 pounds Chorizo sausage
- 0.5 cups Breadcrumbs
- 0.25 cups Milk
- 2 large Egg
- 1 medium Onion, finely chopped
- 1 large Jalapeño, finely chopped (optional)
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Smoked paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 cups Fresh cilantro, chopped
- 1 cups Shredded Mexican blend cheese
- 1 cups Salsa
- 0.5 cups Corn kernels (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper.
In a large mixing bowl, combine the ground beef and chorizo sausage. Mix gently with your hands until evenly combined.
Add the breadcrumbs and milk to the meat mixture, stirring briefly to moisten the breadcrumbs.
Crack the eggs into a small bowl and lightly beat them with a fork. Pour the beaten eggs into the meat mixture.
Add the chopped onion, jalapeño, minced garlic, ground cumin, chili powder, smoked paprika, salt, black pepper, and cilantro. Mix everything together until just combined. Avoid overmixing, which can make the meatloaf dense.
Fold in the shredded Mexican blend cheese and optional corn kernels, if using, to add a pop of flavor and texture.
Transfer the mixture into the prepared loaf pan, pressing it gently to ensure it's evenly distributed.
Spread the salsa over the top of the meatloaf, covering it completely for a flavorful glaze.
Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute and keeps the loaf moist.
Slice and serve warm, garnished with additional chopped cilantro if desired. Pair with a side of rice, beans, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1770 mg | 77% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 214 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 569 mg | 12% | |
*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.
