Tex-Mex Meatloaf
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.
For 6 servings
10 steps. 60 minutes total.
- 1
Preheat your oven to 375°F (190°C)
- a.Line a rimmed baking sheet with foil for easy cleanup.
- 2
Step 2
- a.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.
- 3
Heat olive oil in a small skillet over medium heat
- a.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.
- 4
In a large bowl, combine the panko breadcrumbs and milk
- a.Let it sit for 5 minutes to form a panade. This helps keep the meatloaf moist.
- 5
Step 5
- a.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.
- 6
Gently mix the ingredients with your hands until just combined
- a.Do not overmix, as this can result in a tough meatloaf.
- 7
Step 7
- a.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.
- 8
Bake for 40 minutes
- a.Remove from the oven and carefully spread the remaining glaze over the top.
- 9
Step 9
- a.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).
- 10
Let the meatloaf rest on the baking sheet for 10 minutes before slicing
- a.This crucial step allows the juices to redistribute, ensuring a moist and tender slice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a juicier meatloaf, use ground beef with a higher fat content like 80/20 or 85/15.
- 2Do not overmix the meat mixture. This develops the proteins too much and results in a dense, tough meatloaf.
- 3Using a meat thermometer is the best way to ensure your meatloaf is perfectly cooked without drying it out.
- 4Letting the cooked meatloaf rest for 10 minutes before slicing is crucial for keeping the slices intact and juicy.
- 5Sautéing the vegetables before adding them to the meat mixture softens them and deepens their flavor.
- 6For easier cleanup and a crustier exterior, form the loaf on a foil-lined baking sheet instead of a loaf pan. This allows the fat to drain away.
Adapt it for your goals.
Meat Variation
Substitute ground beef with ground turkey, chicken, or a mix of pork and beef for a different flavor profile.
Add insAdd-ins
Mix in 1/2 cup of black beans (rinsed and drained) or corn kernels for extra texture and flavor.
Spice it UpSpice it Up
For extra heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the meat mixture.
Cheese SwapCheese Swap
Use a Pepper Jack or a Mexican cheese blend instead of cheddar for a different cheesy flavor.
Why this is on our healthy list.
Excellent Source of Protein
Ground beef is rich in high-quality protein, which is essential for building and repairing muscles, supporting immune function, and maintaining overall body strength.
Rich in Iron
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.
Contains Lycopene
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.
Metabolism-Boosting Spices
Ingredients like chili powder and jalapeños contain capsaicin, a compound that can provide a temporary boost to your metabolism and has anti-inflammatory properties.
Frequently asked questions
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.