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
1/2 cup tomatillo salsa
1/2 cup panko bread crumbs
- Preheat oven to 375 degrees.
- 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.)
- Sauté onion and garlic in olive oil until onion becomes soft and translucent, about 3 minutes.
- In large bowl, mix together beef, pork, salt, pepper, cumin, oregano, pepper, onions and garlic.
- Add egg, salsa and bread crumbs to bowl and mix.
- Pour mixture into loaf pan.
- Bake for 45-55 minutes, or until internal temperature reaches 160 degrees.
Until next time, Kris