Saturday, June 22, 2013

Tex Mex Meatloaf

Ron and I are big meatloaf lovers. I love all the different combinations of flavors and the fact that it can be traditional and simple. One night we were really in the mood for a taco flavored dish, but we did not have any shells for tacos or lettuce of a salad. I put together this recipe and the result was delicious. We both loved the edition of chorizo and the taco flavor was wonderful. I think a diced jalapeno would have been fantastic added to the dish, but we sadly did not have one. I served this meal with saffron rice and black beans. The meatloaf made for excellent leftovers for lunches the following day.


1 lb lean ground beef
3-4 chorizo links, casings removed and crumbled (about 3/4 - 1 lb)
3 Tbl taco seasoning (or 1 taco packet)
3 Tbl minced red bell pepper
3/4 cup bread crumbs
1/2 white onion, chopped fine
1/2 cup tomato sauce
2 eggs
1 4 oz can diced green chilies
1/2 cup shredded cheddar cheese


Preheat oven to 350 degrees.

Mix all ingredients together besides the cheese in a large bowl. Once all ingredients are evenly mixed spread into a 9x5 loaf pan. Top with cheddar cheese. Bake 60-70 minutes. Allow meatloaf to rest for about 5-10 minutes before slicing. Garnish with sour cream and black olives if desired.

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