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Mexican Meatloaf is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Mexican Meatloaf is something which I’ve loved my entire life. They’re fine and they look fantastic.
This taco-seasoned meatloaf is a Mexican-American comfort food everyone will love and want seconds of. Reviews for: Photos of Mexican Taco Meatloaf. Bake until an instant-read thermometer inserted into the center of the meatloaf registers.
To begin with this particular recipe, we must prepare a few components. You can cook mexican meatloaf using 16 ingredients and 6 steps. Here is how you cook that.
Composition needed to serve Mexican Meatloaf:
- 1 lb lean ground beef
- 6 oz beef chorizo
- 1/4 cup crushed tortilla chips
- 4 oz diced tomatoes drained
- 2 tbs Chile de Arbol paste (or 4 ounces of your favorite minced chili pepper)
- 2 tbs dried minced onion
- 3 tsp minced garlic
- 1 tsp ground cumin
- 1 tsp Worcestershire Sauce
- 1/2 tsp dried cilantro
- 1 egg
- 1/2 tsp salt
- 1/2 tsp Black Pepper
- For the sauce
- 1/3 cup red or green enchilada sauce
- 1/3 cup brown sugar
This low carb Mexican meatloaf is based n my mother's chili. It's a delicious change from everyday meatloaf and is grain free. Learn how to make Mexican meatloaf & see the Smartpoints value of this great recipe. This is my husband's absolute favorite dinner right now.
Steps to serve Mexican Meatloaf:
- Line your slow cooker with foil and spray with cooking spray.
- Combine all ingredients in a large bowl until well blended.
- Form meat mixture into a loaf.
- Set slow cooker on low heat for four hours.
- In a small sauce pan, heat sauce and brown sugar until sugar is dissolved.
- After three hours, baste the meat loaf with the sauce mixture and continue to cook. Use remaining sauce and top if desired when meatloaf is ready to serve.
Mix your meatloaf ingedients including your taco seasoning. Top your meatloaf with the tomatoes. Well, revelers, it's that time of year again. Mexican Meatloaf Adapted from a recipe by Marcela Valladolid. I was thinking about something meatloafy today when I thought, hey.
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