Featured Recipe
Tex-Mex Meatloaf Twist
By Kate
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Ground beef blended with cream instead of milk for a richer texture, mixed with eggs, taco seasoning, sautéed bell peppers replacing onion, and fire-roasted diced tomatoes in place of green chiles. Crushed tortilla chips add crunch. Cheddar and Monterey Jack cheeses combine for melting and flavor. Salsa swapped for chipotle in adobo for smoky heat, split in two parts for layering. Baked at 410°F for around 1 hour 25 minutes plus five minutes melted cheese finish. Center must hit 160°F—no guessing. Balanced protein and spice, moderate sodium and fats make for hearty slices with a kick.
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Prep:
20 min
Cook:
Total:
Serves:
8 servings
comfort food
beef
main dish
family meals
Introduction
Getting the balance right between classic meatloaf and southwestern punch means knowing the ingredients that hold it all together—texture, fat, moisture, and flavor. Swapping milk for cream ups the richness without adding wateriness that can turn loaf soggy. Sautéed bell peppers in place of raw onions cut harsh bite, give sweetness and color. Fire-roasted diced tomatoes replace green chiles for smoky notes without overwhelming heat, letting chipotle salsa bring controlled smokiness and spice in measured layers. Crushed tortilla chips are the secret crunch and binder, better than bread crumbs or crackers that can get gummy. Cheese divided for melting inside and topping ensures luscious gooeyness and a browned cap to seal moisture inside. Baking at a slightly higher temp shortens cook time and crisps edges—a signal not just visual but aromatic. And please, the center thermometer reading of 160°F absolutely non-negotiable for juicy meat and food safety. Let it rest. Slice like you mean it.
Ingredients
About the ingredients
Ground beef quality matters—go for 80/20 or 85/15 ratio fat content for juicy loaf without excessive grease. Substituting cream for milk boosts fat and moisture, prevents dryness especially with leaner meats. Bell peppers—red or green—offer sweet, smoky undertones; sauté them until just tender to avoid bitterness raw onion sometimes brings. Fire-roasted diced tomatoes add slight acidity and smoky depth versus green chiles’ sharp punch, which can be swapped depending on heat preference. Crushed tortilla chips impart texture and salt—use unsalted chips with a pinch of sea salt if preferred. Garlic adds necessary aromatic oomph, fresh is best. Mixing cheeses—cheddar for tang, Monterey Jack for meltability—creates complex flavor profile and better cohesion. Chipotle salsa introduces heat, smoky and slightly acidic; can be replaced with regular salsa with chipotle powder added for layers of flavor.
Method
Prepare and mix
- Heat a small pan. Add diced bell peppers. Sauté until soft but not mushy, about 5 minutes. Let cool.
- Preheat oven to 410 degrees Fahrenheit. Spray a 9×5-inch loaf pan with nonstick spray. Light coating.
- In a large bowl, combine ground beef, heavy cream, eggs, taco seasoning, cooled peppers, tomatoes, crushed tortilla chips, garlic, half the cheese, and half the chipotle salsa. Use hands (gloved or clean) to blend evenly but don’t overwork. Overmixing makes dense meatloaf. Mix until uniform but still soft.
- Form into a tight loaf. Press firmly—no cracks but not packed solid. Crackling sound fades when firm. Place into pan; shape edges cleanly to avoid raw bits sticking out. Spoon remaining chipotle salsa over top evenly without drowning.
- Pop into oven. Bake around 1 hour 25 minutes. Visual: edges should brown and pull slightly from pan sides. Aroma: smoky with sharp chili notes.
- Sprinkle remaining cheese evenly on top. Return to oven for 5 minutes more or until cheese melts and bubbles. Don’t let cheese overbrown; watch carefully.
- Remove. Insert instant-read thermometer into center; must hit 160°F for safety. If under, return 5-10 minutes and check again.
- Let rest 10 minutes before slicing to keep juices in. Slice thick for filling sandwiches or thinner for plates.
Shape and bake
Finish
Technique Tips
Sautéing peppers softens fibers and reduces moisture, preventing sogginess inside the loaf. Mixing by hand is essential—avoid overkneading to keep loaf tender, but mix until fully combined. Spray loaf pan thoroughly to prevent sticking—some use parchment but sprayed metal gives crisp edges. Form loaf tight enough to hold but leave slight room to expand—loaf expands subtly but dense packing inhibits even cooking. Watching edges pull from pan signals readiness internally even if time not elapsed. Cheese topping finalizes crust and locks in moisture. Use instant-read thermometer for accurate doneness; visual and smell complement but never rely solely on them. Resting post-baking redistributes juices and firms slice. Cooling a few minutes too long and loaf stiffens; slice while warm for best texture. Leftovers store well but reheat gently to avoid drying out.
Chef's Notes
- 💡 Use 80/20 beef for juiciness without greasy feel. Cream adds richness, avoids sogginess from milk—important balancing act.
- 💡 Sauté bell peppers until soft. Adds sweetness, reduces harshness. Don’t rush. Let cool before mixing, prevents overcooking meat.
- 💡 Refine your mixing—hands are best to ensure tender texture. Don’t overwork it! Uniform but soft is the way—important for texture.
- 💡 Check edges for visual cues. Should pull slightly from pan. Aroma is key; smoky—chili notes mean you're on the right track.
- 💡 Keep an eye on cheese—last five minutes. Watch it closely. Bubbles but avoid browning. That’s when gooey goodness shines.
