This 5-Ingredient Mexican Meatloaf recipe has chipotle peppers in adobo sauce and cheddar cheese for an easy, moist, and delicious!
5-Ingredient Mexican Meatloaf with Chipotle Peppers is a variation on my classic 5-Ingredient Easy Meatloaf, which is my most popular recipe! This version adds a spicy mexican flare with Chipotle Peppers in Adobo Sauce and Cheddar Cheese. It’s incredibly easy, incredibly moist, and incredibly delicious! A true family favorite and so great for dinner meal planning as the ingredients can always be on hand.
This recipe is great because celebrates my journey back to meatloaf! While I grew up with Meatloaf in the midwest, I lost my way when I moved to NYC in my 20’s, thinking it was no longer cool to make meatloaf. But I am so happy to say that I found my way back and here I am making not only meatloaf, but making variations on meatloaf and publishing for others! What I have learned? Comfort food is comforting! And you can never go wrong with an easy and delicious meatloaf. So, why not have variations of a good thing, you ask? Well, I said the same thing!
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PREP-AHEAD TO MAKE YOUR MEXICAN MEATLOAF COOKING KIT
Line a 9-inch loaf pan with foil to make it easy to remove the meatloaf and for easy clean up.
In a mini food processor, add ¼ cup ketchup and the chipotle peppers in adobo sauce. Blend until smooth. Then add the egg and pulse until blended/combined.
To a large mixing bowl, add the ground beef, ketchup/chipotle mixture, salt, pepper, and shredded cheese. Mix to combine. Note: it will seem a bit wet, but that is just right.
Transfer the mexican meatloaf mix to the loaf pan lined with foil. Form it into a loaf shape. Then top with the remaining ⅓ cup ketchup.
COOK YOUR MEXICAN MEATLOAF
Preheat the oven to 400 F degrees. Bake for 45 minutes uncovered.
When you take it out, let it rest for 5-10 minutes until the juices soak back into the meat.
ENJOY!
😍 Carrie
5-Ingredient Mexican Meatloaf with Chipotle Peppers
This 5-Ingredient Mexican Meatloaf adds a spicy mexican flare with Chipotle Peppers in Adobo Sauce and Cheddar Cheese. It’s incredibly easy, incredibly moist, and incredibly delicious! A family dinner favorite! #meatloaf #mexican #easydinner #familydinner #dinner #easyrecipes #beef
Ingredients
- 1 lb Lean Ground Meat Raised without antibiotics preferred
- ¼ cup Ketchup to mix with meatloaf
- ⅓ cup Ketchup For Top of Meatloaf
- 2 Chipotle Peppers Adobo Sauce Note, this will add medium heat. Reduce to 1 for mild and up to 3 for hot!
- 1 Egg
- 1 cup Shredded Cheddar Cheese
- ½ teaspoon Salt
- ½ teaspoon Ground Pepper
Instructions
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Preheat the oven to 400 F degrees. Line a loaf pan with foil to make it easy to remove the meatloaf and for easy clean up.
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In a mini food processor, add ¼ cup ketchup and the chipotle peppers in adobo sauce. Blend until smooth.
-
Next, add the egg to the mini processor and pulse until blended/combined.
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To a large mixing bowl, add the ground beef, ketchup/chipotle mixture, salt, pepper, and shredded cheese.
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Mix to combine. Note: it will seem a bit wet, but that is just right.
-
Transfer the meatloaf mix to the loaf pan lined with foil. Form it into a loaf shape. Then top with the remaining ⅓ cup ketchup.
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Bake for 45 minutes uncovered. That’s it! When you take it out, let it rest for 5-10 minutes until the juices soak back into the meat.
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Slice, serve, Enjoy!
Recipe Notes
For the chipotle peppers, these will definitely add heat! So, be sure to regulate to what you think your family can take. If you are a mixed family with kids wanting mild and adults wanting medium heat, then reduce down to 1 chipotle pepper or even just 1 tbls of the adobo sauce and eliminate the peppers. Then simply make some extra ketchup topping for part of the meatloaf where you add some additional chipotle peppers.
Linger says
What a fabulous idea to add chipotle peppers to meatloaf. I can’t imagine how much flavor this contributes to the dish. And I totally agree with you – Comfort food is very COMFORTING. And meatloaf is definitely one of the most comforting of foods. BTW – your photos look great.
Frances Dinolfo says
Do use both chipotles. I used only one, and it was barely discernible. Discovered this before forming a loaf, by pinching off a tiny amount of the mixture and cooking it on a nonstick pan to taste it. Remedied by mixing another puréed chipotle to the ketchup topping. Held together well.
Carrie Tyler says
Thanks, Frances. Appreciate your feedback!
Carrie