Mexican Meatloaf


Mexican meatloaf has been a dish I’ve been wanting to make for several weeks. I actually made one a few weeks ago, but it was too spicy and not quite what I was imagining … so I put my thinking cap back on and came up with tonight’s recipe. Dennis and I really enjoyed this meatloaf, I hope you will too!

I started by roasting a pasilla pepper on the open flame on my cooktop until it was charred on all sides.


Hearing the little pops of the pepper made me so excited for this dish! I knew I would love it. I turned the pepper periodically while roasting, it took about 5 minutes total.

I then set it on my cutting board to cool before chopping it.

While my pepper was cooling, I sautéd 1/2 cup of red onion that I had chopped very small and four cloves of garlic, minced. Sautéing the onion and garlic took just a few minutes before the onion was becoming translucent and soft.

The onion and pepper were removed from the heat to cool while I made the meatloaf mix. I mixed together a pound of ground beef, half a pound of ground pork, kosher salt, pepper, ground cumin and dried oregano. To the meat mixture, I added the cooled, cooked onion, garlic and pasilla pepper.



Once I had mixed that thoroughly, I added one egg, 1/2 cup of tomatillo salsa and 1/2 cup of panko bread crumbs.

I then poured the meat mixture into a 9×5 loaf pan that I had sprayed with cooking spray.

The meatloaf was placed in a preheated 375 degree oven with the timer set for 45 minutes. I checked my meatloaf at 45 minutes and the temperature was not quite to 160 degrees, so I placed it back in the oven for another 8 minutes.

For a new spin on meat loaf, give this one a try. I think you’ll like it! It was really tasty … I know I’ll definitely be making this one again and again. I added a spoon of tomatillo salsa over the top before serving.






  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 tablespoon olive oil
  • 1 pasilla pepper, roasted
  • 1/2 cup finely chopped red onion
  • 4 cloves garlic, minced
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 egg
  • 1/2 cup tomatillo salsa
  • 1/2 cup panko bread crumbs


  1. Preheat oven to 375 degrees.
  2. Roast pasilla pepper on open flame on cooktop. (If you don’t have a gas stove, you can do this on the grill or under the broiler.)
  3. Sauté onion and garlic in olive oil until onion becomes soft and translucent, about 3 minutes.
  4. In large bowl, mix together beef, pork, salt, pepper, cumin, oregano, pepper, onions and garlic.
  5. Add egg, salsa and bread crumbs to bowl and mix.
  6. Pour mixture into loaf pan.
  7. Bake for 45-55 minutes, or until internal temperature reaches 160 degrees.


Until next time, Kris


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