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A zesty twist on classic comfort food, this juicy meatloaf is packed with Tex-Mex spices, jalapeños, and sharp cheddar, then topped with a sweet and tangy chili glaze. A flavorful, family-favorite dinner that's easy to prepare.
Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with foil for easy cleanup.
In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and 1 tsp of the chili powder to create the glaze. Set aside.
Heat olive oil in a small skillet over medium heat. Add the chopped onion and jalapeño and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let it cool slightly.
In a large bowl, combine the panko breadcrumbs and milk. Let it sit for 5 minutes to form a panade. This helps keep the meatloaf moist.
To the panade, add the ground beef, the cooled onion mixture, beaten egg, shredded cheese, cilantro, the remaining 6 tsp (2 tbsp) of chili powder, cumin, oregano, salt, and pepper.
Gently mix the ingredients with your hands until just combined. Do not overmix, as this can result in a tough meatloaf.
Transfer the mixture to the prepared baking sheet and shape it into a loaf, approximately 9x5 inches. Spread half of the prepared glaze evenly over the top and sides.
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A zesty twist on classic comfort food, this juicy meatloaf is packed with Tex-Mex spices, jalapeños, and sharp cheddar, then topped with a sweet and tangy chili glaze. A flavorful, family-favorite dinner that's easy to prepare.
This tex_mex recipe takes 90 minutes to prepare and yields 6 servings. At 650.08 calories per serving with 50.94g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Bake for 40 minutes. Remove from the oven and carefully spread the remaining glaze over the top.
Return to the oven and bake for an additional 15-20 minutes, or until the glaze is caramelized and an instant-read thermometer inserted into the center registers 160°F (71°C).
Let the meatloaf rest on the baking sheet for 10 minutes before slicing. This crucial step allows the juices to redistribute, ensuring a moist and tender slice.
Substitute ground beef with ground turkey, chicken, or a mix of pork and beef for a different flavor profile.
Mix in 1/2 cup of black beans (rinsed and drained) or corn kernels for extra texture and flavor.
For extra heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the meat mixture.
Use a Pepper Jack or a Mexican cheese blend instead of cheddar for a different cheesy flavor.
Ground beef is rich in high-quality protein, which is essential for building and repairing muscles, supporting immune function, and maintaining overall body strength.
This dish provides a significant amount of heme iron from the beef, a form that is easily absorbed by the body. Iron is crucial for preventing anemia and maintaining energy levels.
The ketchup-based glaze is a good source of lycopene, a powerful antioxidant found in cooked tomatoes that is linked to a reduced risk of certain chronic diseases.
Ingredients like chili powder and jalapeños contain capsaicin, a compound that can provide a temporary boost to your metabolism and has anti-inflammatory properties.
A single slice of this Tex-Mex Meatloaf contains approximately 480-520 calories, depending on the fat content of the ground beef and specific ingredients used.
This meatloaf is a great source of protein and iron. However, it can be high in sodium and saturated fat. To make it healthier, you can use leaner ground beef or ground turkey, opt for low-sodium ketchup, and serve it with a large side of steamed vegetables or a fresh salad.
Yes, you can assemble the entire meatloaf (without the glaze), cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the initial baking time.
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or in an oven at 350°F (175°C) until warmed through.
There are a few common reasons: overmixing the meat, not having enough binder (egg and breadcrumbs), or slicing it while it's too hot. Letting the meatloaf rest for 10 minutes after baking is essential for it to hold its shape.
Absolutely. You can freeze it either baked or unbaked. For a baked loaf, let it cool completely, wrap it well, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. For an unbaked loaf, wrap the shaped loaf tightly and freeze. Thaw in the refrigerator before baking as directed.