Mexican Meatloaf
This Mexican meatloaf recipe uses ground beef and ground pork along with fresh herbs and spices that puts this recipe at the top of my list for flavor. Try it, you'll like it.
Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.Servings 6 people
Ingredients
- 3/4 cup milk
- 2 eggs
- 1 tbsp kosher salt
- 1 tbsp chili powder
- 2 teas black pepper
- 2 teas oregano, dried
- 2 teas cumin, ground
- 2 teas coriander, ground
- 3 slices white sandwich bread, torn
- 1 cup white onion, minced
- 1 cup poblano chile, minced
- 2 cloves garlic, minced
- 1 pound ground chuck
- 1 pound ground pork
- 1/2 cup cilantro, chopped
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 cup Monterey jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1 tbsp lime juice
- 1/2 lime, zest minced
- salt and cayenne pepper to taste
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with foil.For the meatloaf, whisk together 3/4 cup milk, eggs, 1 tbsp. salt, chili powder, black pepper, oregano, cumin and coriander. Add bread and mash together with a fork. Mince onions, poblanos and garlic in a food processor. Combine ground chuck, ground pork, cilantro, minced onion mixture and bread mixture. Divide meatloaf mixture into six equal portions (about 9 oz. each), shape into mini loaves and arrange on prepared baking sheet. Cook meatloaves until an instant-read thermometer inserted into the centers registers 165 degrees F., about 35 minutes. Let meatloaf rest about 10 minutes while making gravy.
- For the queso gravy, melt butter in a saucepan over medium heat. Whisk in flour; cook 2 minutes. Slowly whisk in 2 cups milk until smooth. Bring mixture to a boil; reduce heat and simmer 5 minutes. Off heat, whisk in both cheese, lime juice and zest, until cheese melts; season with salt and cayenne.Pour gravy over each serving and enjoy.
