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Mexican Spiced Meatloaf with Peppers

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This Mexican spiced meatloaf is a flavorful twist on the classic, packed with smoky spices, colorful bell peppers, and a tangy chipotle glaze. It’s easy to prepare, family-friendly, and makes delicious leftovers.

Ingredients

Scale
  • 2 lbs ground beef (80/20 for best juiciness)
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves fresh garlic, minced
  • 1 cup crushed tortilla chips
  • 2 large eggs, lightly beaten
  • 1/3 cup whole milk
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro (optional)
  • For the glaze:
  • 1/3 cup ketchup
  • 1 tablespoon chipotle in adobo sauce, finely minced
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice

Instructions

  1. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly grease a 9×5-inch loaf pan.
  2. Dice the onion and both bell peppers. Mince the garlic. (Optional: Sauté the peppers and onions in a skillet over medium heat with a splash of oil for 3-4 minutes until just softened. Cool slightly before adding to the meat mixture.)
  3. In a large bowl, combine ground beef, diced veggies, crushed tortilla chips, eggs, milk, tomato paste, Worcestershire sauce, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cilantro (if using). Mix gently until just combined.
  4. Transfer the mixture to your loaf pan or shape it into a loaf (about 8×4 inches) on the prepared baking sheet. Press gently to even out the top.
  5. In a small bowl, mix together ketchup, chipotle in adobo, brown sugar, and lime juice. Spread half the glaze evenly over the top of the meatloaf.
  6. Bake for 45 minutes. Remove from oven and brush the remaining glaze over the meatloaf. Return to oven and bake for 15-20 minutes more, or until a thermometer inserted into the center reads 160°F (71°C). Tent with foil if the top gets too brown.
  7. Let the meatloaf rest for at least 10 minutes before slicing to allow juices to settle.
  8. Slice thickly and serve, garnished with extra cilantro or a squeeze of lime if desired.

Notes

For extra flavor, sauté the onions and peppers before mixing. Don’t over-mix the meat mixture to keep the loaf tender. Let the meatloaf rest before slicing for best results. Use gluten-free chips for a gluten-free version, and dairy-free milk if needed. Leftovers are great for sandwiches or meal prep.

Nutrition

Keywords: Mexican meatloaf, spiced meatloaf, peppers, easy dinner, ground beef, chipotle glaze, comfort food, family meal, meal prep, southwest meatloaf

Find it online: https://yumnode.com/mexican-spiced-meatloaf-recipe-easy-dinner-with-peppers/