There’s a spicy molten center waiting in each slice of this queso-inspired meatloaf.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- Three 6-inch corn tortillas
- 1 pound ground beef
- 1 pound ground pork
- 2 large eggs, lightly beaten
- 1 small onion, grated
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 cup canned diced tomatoes with green chiles, drained
- Kosher salt and freshly ground black pepper
- 8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks
- 1/2 cup pickled jalapeno slices
- 1 cup ketchup
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment.
- Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.
- Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.
- Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.
- Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 615 |
| Total Fat | 42 g |
| Saturated Fat | 18 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 14 g |
| Protein | 36 g |
| Cholesterol | 200 mg |
| Sodium | 1111 mg |
Reviews
We love it. We’ve made it many times. Always popular.
My family and I are a family of 7 and this was a hit with everyone!
My husband and I wanted so much to love this. Very intriguing recipe and using the corn tortillas instead of crackers or breadcrumbs was very smart and good for his diabetes; however, this is one of the very few FN recipes we’ll not make again.
First recipe that I have received from the food network, that I did not like. I should have used 90/10 on the hamburger, not 80/20. Not a big cumin fan, but still used it. Followed the recipe exactly. Was interested with the use of the corn tortillas instead of bread.
Really good will make it again
1/2018 – I made this for 2 of us but it would serve 8+. It was very good but I/we had a problem getting it off the parchment and onto a platter – it more or less fell apart. It was set but just awkward to move because of the weight. I added a 4-ounce can of diced green chiles to the tomatoes instead of the using the sliced jalapenos….and I forgot the garlic – still great!
This sounds really good, has any one tried it with a dairy alternative cheeze?
The turkey stuffed meat loaf is very good!! Stars go here!
Thanx in advance for any suggestions for the cheeze!!raf
We gave this a shot, used green chillies with the tomatoes instead of jalapenos. It was very tasty and we will be making it again!
The jalapeños make this so delicious. I would use about 1/2 the cheese, will be making again!