Mexican Meatloaf gives a spicy twist to a classic comfort dish by combining jalapeños, chili powder and cayenne pepper. This version is flavorful, easy to prepare and packed with vegetables.
Table of contents
- Instructions
- What to serve with it
- How to make it gluten free
- Make ahead and storage
- More Mexican recipes
- Tips and variations
Although meatloaf wasn’t always my favorite growing up, this Mexican Meatloaf quickly became a go-to. It was the first meatloaf recipe I published years ago, and over time I’ve experimented with other flavorful loaves like Buffalo Cheesy Meatloaf, Bacon-Wrapped Meatloaf and a heart-shaped Italian Meatloaf. Combining bold Mexican seasonings with a mix of vegetables makes this loaf both satisfying and nutritious.
This recipe stands out because it balances one pound of ground beef with a full pound of vegetables, so you get a vegetable-packed main dish that still delivers on classic meatloaf comfort. If you prefer a lighter option, ground turkey works well in place of beef. The loaf reheats nicely and makes great leftovers — try turning slices into meatloaf hash for a tasty breakfast twist.
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the jalapeños on a baking sheet for 5–7 minutes per side until the skins blacken and blister. Transfer the hot peppers to a zip-top bag, seal and let them steam for 5–10 minutes. Remove from the bag, peel off the skins, remove stems and seeds, then dice the peppers and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add diced onion, red and green bell peppers, carrots and celery. Sauté for about 5 minutes until softened. Add minced garlic and sauté for another minute. Remove from heat and let cool slightly.
- In a large mixing bowl combine 1 lb ground beef with chili powder, ground cumin, cayenne pepper, salt, black pepper and breadcrumbs. Add the eggs, sour cream, ketchup, shredded cheddar cheese, roasted diced jalapeños and the sautéed vegetable mixture. Stir gently until evenly combined but don’t overwork the meat.
- Transfer the mixture to a loaf pan or a square springform pan sprayed with cooking oil. A springform pan makes removal easier and allows some grease to drain away from the loaf. Smooth the top evenly.
- Bake in the preheated oven for 25 minutes. While the meatloaf bakes, mix the topping by stirring together tomato paste, Worcestershire sauce, water and chili powder in a small bowl.
- Remove the meatloaf from the oven after 25 minutes, drain any excess juices, then spread the tomato paste topping evenly across the top. Return to the oven and bake an additional 15 minutes.
- Remove from the oven and let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. Serve warm.
What to serve with it
This Mexican Meatloaf pairs especially well with mashed potatoes for a comforting, slightly spicy twist on the classic meatloaf-and-potatoes combination. Another great side is Mexican-style mashed potatoes made with roasted chiles or a little cumin.
Other excellent sides include Mexican rice, deconstructed Mexican street corn, or cilantro-lime cauliflower rice for a lower-carb option. A simple green salad or steamed vegetables also balances the richness of the loaf.
How to make it gluten free
To make this meatloaf gluten free, swap the regular breadcrumbs for gluten-free breadcrumbs or a gluten-free substitute such as crushed gluten-free crackers or oats if tolerated. Be sure any packaged ingredients such as Worcestershire sauce or tomato paste you use are labeled gluten free.
Make ahead and storage
The meatloaf mix and the topping can be prepared ahead of time and stored separately in the refrigerator. Keep the uncooked loaf covered for up to 3 days before baking. When ready to serve, bake as directed, adding the topping after the first 25 minutes.
Cooked meatloaf should be stored in an airtight container in the refrigerator and eaten within 5 days. To reheat, slice and warm gently in the oven at 325°F until heated through, or microwave individual slices for a quick option.
More Mexican recipes
Looking for other Mexican-inspired dinner ideas? Here are a few popular favorites you might enjoy: Crock Pot Taco Soup, Carne Asada Tacos, Slow Cooker Beef Barbacoa, 20-Minute Enchilada Pasta, and Pressure Cooker Chicken Tacos. These recipes offer a range of spice levels and cooking methods to fit weeknight or weekend plans.
Mexican Meatloaf
Ingredients
Mexican Meatloaf
- 2 jalapeños
- 1 tbsp olive oil
- 1 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup breadcrumbs
- 2 eggs
- 1/2 cup grated cheddar cheese
- 1/4 cup sour cream
- 1/4 cup ketchup
- 2 tsp Worcestershire sauce
Meatloaf Topping
- 6 oz tomato paste
- 2 tsp Worcestershire sauce
- 2 tbsp water
- 1 tsp chili powder
Instructions
- Preheat the oven to 375°F.
- Roast the jalapeños until the skins are black and bubbling, 5–7 minutes per side. Place in a bag to steam, then peel, seed and dice.
- Heat olive oil in a skillet and sauté onion, bell peppers, carrots and celery for 5 minutes; add garlic and cook 1 more minute. Remove from heat.
- In a large bowl combine ground beef with chili powder, cumin, cayenne, salt, pepper and breadcrumbs. Add eggs, sour cream, ketchup, cheese, roasted jalapeños and the sautéed vegetables; stir to combine.
- Press the mixture into a greased loaf pan or square springform pan and bake for 25 minutes.
- Mix the tomato paste topping with Worcestershire sauce, water and chili powder. Remove the loaf from the oven, drain any juices and spread the topping over the meatloaf. Return to the oven for 15 minutes.
- Remove and let rest 10 minutes before slicing and serving.
Notes
Vegetarian option: Replace the ground beef with veggie crumbles plus about 3/4 can of mashed black beans for added texture and protein. Adjust seasonings to taste.
Gluten-free option: Use gluten-free breadcrumbs or an equivalent substitute to make this dish gluten free.
Nutrition Facts (per serving)
Calories: 589 kcal (29%)
Carbohydrates: 33 g (11%) • Protein: 31 g (62%)
Fat: 37 g (57%) • Saturated Fat: 14 g (70%)
Cholesterol: 184 mg (61%) • Sodium: 1174 mg (49%)
Potassium: 1181 mg (34%) • Fiber: 5 g (20%) • Sugar: 14 g (16%)
Vitamin A: 5025 IU (101%) • Vitamin C: 62.5 mg (76%)
Calcium: 219 mg (22%) • Iron: 5.7 mg (32%)
Tips and variations
- If you prefer milder heat, remove the seeds from the jalapeños before roasting or substitute with poblanos for a milder pepper flavor.
- For extra moisture, use a combination of ground beef and ground turkey or add a splash of milk to the meat mixture.
- To freeze: shape the loaf and wrap tightly in plastic wrap and foil before baking. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- Want more cheese? Fold in pepper jack or a mix of cheddar and Monterey Jack for a creamier, spicier profile.