Mexican Meatloaf

Well, revelers, it’s that time of year again. Don your sombreros, harness the combined powers of lime, salt and Don Julio and say something inadvertently offensive to the Mexican in your life. Or flash your boss. Or drunk dial your grandma. It’s gonna happen. Accept it and prepare accordingly. You are going to need a good base. Every good drinker deserves meatloaf. Remember that, for music class. And life. Malcolm has asked me to recreate a recipe we saw on la telenovela. We have mixed up a saucy supper for all the taco-munching gringos at your dinner table. This is how I did it. Hecho a mano, naturally.

Mexican Meatloaf
Adapted from a recipe by Marcela Valladolid


    • 1/2 cup diced up onion
    • 1 diced carrot
    • 1 minced fat garlic clove
    • 1/2 a yellow bell pepper, finely diced
    • 1 roasted (whole in the oven at 400 for 20 minutes) poblano pepper, diced
    • 1 lb ground beef
    • 6 oz Mexican chorizo
    • 1/2 cup panko breadcrumbs
    • 2 eggs, beaten
    • 1/4 cup ketchup
    • 1/4 cup sour cream (or crema)
    • 1 teaspoon cumin
    • 1/2 teaspoon chipotle powder (plus a little pinch more)
    • salt and pepper
    • olive oil



Saute onions, garlic, carrot and bell pepper in olive oil for eight minutes, until soft and shiny. Roast the poblano and remove its skin, then dice. Combine eggs, breadcrumbs, spices and condiments and add to the mixture comprised of ground beef, chorizo and cooked vegetables. Mix well by hand then pour (it’s a bit wet) into a loaf pan. Bake in a 375 degree oven for 40-45 minutes. Srta. V. has concocted a tomato-ish sauce to moisten her loaf; I did not. This is the only difference between us. The only. I garnished the top with ketchup, green El Yucatateco, and sour cream, colors to honor la bandera and served with plain white rice and a black bean, corn and poblano salad. Es muy facil!

Buen Provecho y Feliz Cinco de Mayo, Americalandia! Down with France. Up with Puebla! Viva Mexico!

[ED Note: I enjoyed this way more than I wanted to. It’s gloppy-good. Embrace the kitsch. So inauthentic, it works, as middle class Mexican families seem to be all about 1950’s American comfort and convenience foods, at least where we were living.]
Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. I kind of love meat loaf, like, a lot. For some reason mah’ dude doesn’t like it that much (I know, what a freak). He does, however, have an unnatural love for chorizo. So, I think I could woo him with this one. Might have to give it a whirl.


  2. This is in the oven as I type! Very excited to try it! I hope it holds together okay, did seem a bit sloppy… sure it’ll taste great regardless though!

  3. The raw mixture was wet & gloppy, but it baked up beautifully. Flavor was pretty good with just a hint of heat from the 2 poblanos I used and the condiments from the chorizo coming through. I did enjoy it, no question. But I think I prefer regular meat loaf. Or maybe I’m just homesick for good ol’ American comfort food! We leave tomorrow to return to the US and I can’t wait!

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