Chef Toms Mexican Meatloaf Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
• Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
• Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
• Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
• Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.

Steps:

• Preheat oven to 375 degrees F.
• Place any style tortilla chips in a plastic bag and crush with rolling pin, can, meat tenderizer or other object. Keep crushing until you have about 1½ cups of crushed chips.
• Combine egg, tortilla chips, taco cheese, cilantro, taco seasoning and diced tomatoes. Add ground beef and pork and mix thoroughly. Turn into a loaf pan. Bake uncovered for 1 hour and 15 minutes. During the last 15 minutes, cover the top of the loaf with taco sauce. Let rest 10-15 minutes before serving.
• If desired, have shredded lettuce, sour cream, and/or guacamole available for topping.

Steps:

• Mix meat, seasoning and cheese together, then add beans and mix gently. Top with salsa.
• Bake 1 hour and 30 minutes. Let rest 10 minutes before slicing.

Steps:

• Preheat oven to 350.
• Combine Ground Beef with eggs and a good amount of the Salsa. Start at about ½ a cup and add more as desired. Add green chiles & olives. Add about a teaspoon each of spices or more if desired. Add enough bread crumbs until meat mixture sticks together. Crumble in cheese as desired.
• Grease pan as desired, form loaf in pan. Bake at 350 for 45 mins, and then check for doneness. Depending on your oven and how you shape the loaf this could take another 15-20 minutes.

Steps:

• Mix together ground beef, tomatoes and chilies, bread crumbs, egg, onion and salt.
• You can mix and shape the meatloaf in a shallow pan or put into a loaf pan.
• Bake 1 hour at 350°F.

Steps:

• Preheat oven to 350.
• Place thaw ground beef in a large mixing bowl.
• Mix in bread crumbs, sage, coriander, Everglades, oregano, pepper, and salt.
• Mix in egg, bbq sauce, soy sauce, cheese, onion, chopped peppers, and jalapenos.
• Form into one loaf and place into a glass pan (Doesn't matter size. Loaf should stick together well).
• Open the top of the loaf and sprinkle the garlic and olive oil inside. Close loaf with hands (Be sure to press it back together snug, or it will come apart in oven).
• Sprinkle more taco blend cheese on top.
• Squirt more bbq sauce on top.
• Cook for 1 hour.
• Let stand 5 minutes.

Steps:

• Preheat oven to 375°F.
• Cook and stir ground beef in 10-inch skillet until brown. Remove beef; drain fat from skillet.
• In a mixing bowl, beat two eggs.
• Turn the hamburger bun into bread crumbs with a food processor. I add a small amount of half and half to soften it.
• Combine the meat with the salsa, half and half, bread crumbs, sour cream, eggs, parsley, and dill. Place in a greased meatloaf pan.
• Cook meatloaf for 45 minutes.

Steps:

• Mix the hamburger, minced onions, bread crumbs, beaten egg, and Italian Seasoning together well with your hands.
• Add in the ketchup, 1/2 the can of tomato sauce, and 1/2 the can of Ro-tel tomatoes. Mix well.
• Put 1/2 the mixture into an oven-proof baking pan (I used a teflon pan), making a square or a circle, whichever you prefer.
• Cover the top of the meat mixture with a generous amount of cheese, not coming quite to the edge.
• Top the cheese with the rest of the hamburger mix, and pat down to make a loaf. Press the sides together a little so the cheese won't drip out when cooking.
• Mix the tomato sauce and Ro-tel tomatoes together and spread on top of the meatloaf.
• Bake in a 350 oven, for about 30 minutes before taking it out, to drain off the juices in the pan. (I set the juices aside to put in my Mexican Rice, as part of the water to make the rice).
• Put back in oven for 30 more minutes then take out, and cover to top of the meatloaf with the rest of the cheese.
• Put back in the oven, and watch carefully for the cheese to melt on top.
• Remove, cut, and serve.

Steps:

• Combine first 9 ingredients and place in lightly greased loaf pan.
• Bake at 375 for 40 minutes or until done.
• During last 10 minutes of baking, spoon desired amount of picante sauce over loaf and sprinkle with cheese.
• Garnish with sour cream and cilantro, if desired.