Here’s a recipe to make you a Meatloaf Fan.
Growing up in sight of Mexico was kind of amazing. No, it was awesome. We spent school breaks in the Mexican desert, the perfect adventure setting. Long weekends were lobster fest opportunities, while we shelled, windsurfed, fished, swam, explored and ATE. The major advantage of living next to another country: fusion food. And, OMG, this Mexican Meatloaf is about to turn you into a Meatloaf lover ASAP.
We could be here for weeks talking about all the things I love about Mexico, but you would never have the chance to try out this fantastic, amazing-ness that is, “Mexican Meatloaf.” This recipe is inspired by Marcella Valladolid’s recipe, from her book, “Mexican Made Easy.”
What make’s this recipe so special, huh?
What can I say? I love this girl. Like its title, the recipes are easy and, wait for it, added bonus-my kids eat without complaint. Her original meatloaf calls for ground beef, but I use ground turkey, as I always have it in my Costco-obsessed freezer. I’ve also made this multiple times without the Chorizo, and it’s still phenomenal. Her cookbook is a go-to for me, so if you like this recipe, head on over to Amazon. Side note, I’m not getting paid for recommending this book.
This meatloaf is moist and tender. The chorizo gives a light smokey flavor, plus it’s chock full of veggies your children will never know to exist. The salsa glaze adds an unexpected tangy sweetness that I absolutely love, but if you’re deadset against it, by all means, leave it out.
A fun little tip with this meatloaf: double or triple this recipe when you make it. Then freeze and throw it in the oven for another night (375 degrees for about an hour, until a meat thermometer reads 165 degrees). Easy, peasy.
Enjoy!
xx
the turnips + tantrums team
Mexican Meatloaf
Ingredients
Meatloaf
- 2 tbsp olive oil
- 1/2 medium onion chopped
- 1 medium carrot chopped
- 1 celery stalk chopped
- 1 garlic clove grated
- 1 lb ground turkey
- 6 oz raw Mexican chorizo casing removed
- 2 eggs
- 1 tsp kosher
- 1/4 tsp ground black pepper
- 1/4 c ketchup
- 1/4 c sour cream
- 1/2 c dried bread crumbs
Salsa Glaze
- 1 can cranberry sauce
- 1/4 chunk medium white onion
- 2 cloves garlic peeled
- 1 Serrano chile stem removed
- 1/4 c packed brown sugar
- 1 tbsp chipotle paste
- 1 tbsp mustard dijon or regular
- salt to taste
Instructions
- Pre-heat oven to 375.
- In a saute pan, heat olive oil. Add onions, carrots, and celery. Cook until onions are translucent, about 4 minutes. Add garlic, sauté 1 minute more. Toss mixture into a large bowl and let cool.
- In the meantime, using a separate bowl, mix ketchup, sour cream and egg. Throw in with veggies. Add turkey, chorizo, breadcrumbs, salt & pepper. Mix well.
- Cover a baking sheet with aluminum foil; this technique will save tons of clean up time. Pour turkey mixture onto sheet and shape into a loaf. Think of the size of an average bread pan. It doesn’t have to be perfect.
- Throw the turkey loaf in the oven. Cook for 45-55 minutes, until the meat, registers 160 or turkey 180 on a meat thermometer. In my oven, 45 minutes does the trick.
- For the sauce, heat a sauté pan to high. Add tomatoes, onion, garlic, and Serrano. Char everything. That means, get a good burn on the skins, don’t be shy. (If you’re using cranberries, have them waiting in the blender while you char everything else.)
- Add charred ingredients to blender. Add Chipotle pepper and sugar. Blend until smooth.
- Return to pan. Add mustard. Simmer 10 minutes, until sugar has dissolved. Season with salt. Serve over meatloaf.
- I like to serve this with a potato (roasted or mashed) and a green (green beans or kale chips). So, so good!
Nutrition
Recipe Source: Inspired by Marcela Valladolid’s “Mexican Meatloaf.”
Serve with our Paprika Potato Wedges and Roasted Asparagus.