Mexican-Spiced Meatloaf with Salsa Glaze
A homestyle meatloaf seasoned with cumin, paprika, and oregano, topped with mild salsa for a southwest twist. Ground beef mixed with sauteed peppers and onions, bound with eggs and bread, then baked until golden. Perfect for weeknight dinners or meal prep, this version delivers authentic Mexican spice layers without heat. Serve sliced with rice and beans for a complete family meal.
Ingredients
- 1 tbsp paprika
- 2 tsp cumin ground
- 2 tsp oregano leaves
- 1 tsp sea salt
- ½ tsp red pepper ground
- 1 tbsp vegetable oil
- ½ cup onion, finely chopped
- ½ cup green bell pepper, finely chopped
- 2 eggs, beaten
- ¼ cup milk
- 2 slice white bread, crumbled
- 2 pounds lean ground beef
- ½ cup frozen corn, thawed
- ½ cup mild salsaenchilada sauce0.5 cup=0.5 cupcondiment
richer flavor
Instructions
- 1
Preheat oven to 350°F.
- 2
Mix paprika, cumin, oregano, sea salt and red pepper in small bowl.
- 3
Heat oil in skillet over medium heat. Add onion and bell pepper; cook and stir until tender, about 5 minutes.
- 4
Add spice mixture to skillet; cook and stir 30 seconds. Cool slightly.
- 5
Combine eggs, milk and bread crumbs in large bowl.
- 6
Add ground beef, corn and spice mixture to egg mixture; mix until just blended, do not overmix.
- 7
Shape into loaf on foil-lined 13x9-inch baking pan sprayed with cooking spray.
- 8
Bake 45 minutes.
- 9
Spoon salsa over meatloaf.
- 10
Bake 15 minutes longer until cooked through.
- 11
Let stand 5 minutes before slicing.
Tips
Do not overmix the meat mixture to keep the meatloaf tender and prevent a dense, heavy texture.
Let the cooked meatloaf rest 5 minutes before slicing so juices redistribute and slices hold together.
For deeper Mexican flavor, use medium or hot salsa and add a pinch of chili powder to the spice blend.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325°F until warmed through, about 15-20 minutes.
Assemble meatloaf mixture up to 1 day ahead; shape and bake when ready. Fully cooked meatloaf refrigerates 3 days or freezes up to 2 months.
Serve warm sliced with Mexican rice, refried beans, or cilantro-lime rice. Garnish with fresh cilantro and lime wedges. Pairs with sour cream or additional salsa on the side.
Common Mistakes
Do not overmix the meat mixture to avoid a dense, rubbery loaf.
Do not skip the 5-minute rest to avoid slices falling apart when cutting.
Do not add salsa before the final 15 minutes or it may burn on top.
Substitutions
Dairy-Free Swaps
General Alternatives
richer flavor
FAQ
Can I freeze this meatloaf?
Yes, cool completely then wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in refrigerator before reheating. You can also freeze the shaped uncooked loaf and bake directly from frozen, adding 15-20 minutes to baking time.
What if I do not have ground beef?
Ground turkey or ground pork work well as 1:1 substitutes. Turkey makes a leaner loaf; pork adds richness. Ground chicken is drier and less recommended. Adjust seasoning slightly if using pork as it has stronger flavor.
How long does cooked meatloaf keep?
Refrigerate in an airtight container up to 3 days. Reheat gently at 325°F covered for 15-20 minutes or slice and pan-fry. Freeze cooked leftovers up to 2 months wrapped well. Thaw overnight before reheating.