| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 30 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 medium carrot, finely chopped
- 1 rib finely chopped celery
- 1 garlic clove, minced
- 1 pound ground beef
- 6 ounces soft Mexican chorizo, removed from casing and crumbled
- 1 poblano chile, roasted, peeled, and diced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 2 eggs, well beaten
- 1/4 cup ketchup
- 1/4 cup sour cream or Mexican sour cream
- 1/2 cup dried bread crumbs
- 2 medium tomatoes, cored
- 1/4 medium white onion
- 2 garlic cloves, unpeeled
- 1 to 3 serrano chiles
- 1/4 cup brown sugar
- 1 canned chipotle chile in adobo sauce, minced
- 1 tablespoon yellow mustard
- Kosher salt
Instructions
- Preheat the oven to 375 degrees F.
- In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
- In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
- In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
- Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
- Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
- Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 374 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 18 g |
| Cholesterol | 103 mg |
| Sodium | 578 mg |
Reviews
I cooked for my brother in-law and my sister over the last year
It was hard to get a compliment from him.
This recipe gave a heads up thumbs up review.
It was hard to get a compliment from him.
This recipe gave a heads up thumbs up review.
What an amazing recipe. Great flavor. Thank you for sharing.
Loved this recipe! So easy and flavorful! The recipe from The Kitchen episode is slightly different. She uses a couple of cans of green chile, which is way easier than roasting and peeling all the other ones. Loved the spicy kick! I will for sure make this again!
This was amazing! I thought about subbing a jar of my favorite salsa but decided to try the homemade. So glad I did! I had to sub a jalapeño for
the serrano, but that salsa is great. If you don’t like heat, leave out the chipotle in adobo and use only a half of a serrano. That makes it hot! I will definitely make this again.
the serrano, but that salsa is great. If you don’t like heat, leave out the chipotle in adobo and use only a half of a serrano. That makes it hot! I will definitely make this again.
Family all loved this! They rated it as ‘restaurant’ quality. Followed recipe as written, except used a can of fire roasted chilies as I saw her do in The Kitchen, instead of the roasted poblano. The sauce is very spicy, but the flavor is delicious!
We are getting ready to make the meatloaf for third or fourth time
Meatloaf turned out as expected but I didn’t care for the flavor. I prefer more traditional meatloaf.
Omg the best meatloaf ever, love you Maricela.
Satisfactory meatloaf. The glaze was the best part. Will not make again.
This is delicious. I have made this multiple times and it is excellent every time. I do usually substitute jalapeño for the Serrano, they are not always available here in NH. I also need to make my own spice blend with ground pork for the Mexican chorizo as that isn’t usually available, but it tastes great. The one draw back is that it is a lot of work, so give yourself some extra time