Enchilada Meatloaf

We love meatloaf at our house. We love it for dinner, but more than the delicious dinner, we love the sandwiches the day after. This meatloaf is a little different. It’s got a bit of a Southwestern flair and made some of the best sandwiches yet!

An Enchilada Meatloaf! Made with all the flavors of enchiladas in a loaf!

meatloaf

Making an Enchilada Meatloaf

First – char the poblano on all sides. You can do this in the oven, in a hot, dry pan or over the open flame.

Char it on all sides then, while it’s still hot, place it in a plastic bag to cool. The steam in the bag will loosen the skin.

After its cool enough to handle, run the pepper under cold water and rub off the skin. If some of it stays on, that ok. Clean out the seeds and chop the pepper and set aside.

Next, place all the spices and the two meats in a large bowl. Mix it all together well. I like to use my hands – squeezing and smoothing to make sure all the spice are evenly distributed.

Now add the eggs and the bread crumbs, again, mixing well.

The last thing you’ll mix in is the chopped pepper.

You can put everything together and mix it once, but I like to mix it in batches – this way I’m sure everything is mixed in evenly.

Form half the mixture into a loaf and place it in a large casserole dish.

Make a well in the top and lay the pepper jack cheese in the center.

Use the remaining batch of meat mixture on the top of the loaf and pinch the sides to seal in the cheese.

Preheat the oven to 350 degrees.

Top the meatloaf with the full can of enchilada sauce,

then the cheddar cheese.

Bake the meatloaf for about an hour, or until the top is browned and the sauce is bubbling.

We enjoyed it the first night

meatloaf

with a salad and some Mexican rice.

meatloaf

And we enjoyed it more the second night on rustic bread with sundried tomato mayonnaise.

meatloaf

© Copyright 2023 The Lazy Gastronome

Making Sundried Tomato Mayonnaise

To make sundried tomato mayonnaise –

Chop 2 tablespoons of sun-dried tomatoes packed in oil. Mix them into 1/2 cup of mayonnaise. Chill –

5 from 17 votes
meatloaf
Enchilada Meatloaf

Filled with cheese and seasoned with Mexican flavors, this delicious meatloaf is perfect for dinner and even better as sandwiches!

Course: Main Course, main dish
Cuisine: American, Mexican, Southwestern
Keyword: beef, bell pepper, black pepper jack, cheddar, meatloaf, mexican, pork, sandwiches
Servings: 6 servings
Author: HelenFern
Ingredients
  • 1 large fresh poblano pepper
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1 teaspoon lemon pepper
  • 1/4 teaspoon ground cumin
  • 2 large eggs
  • 3/4 cups plain bread crumbs
  • 4 - 5 large slices pepper jack cheese (I used pre-sliced)
  • 1 10-oz can Red enchilada sauce (mild, medium or hot)
  • 1 cup grated extra sharp cheddar
Instructions
  1. First - char the poblano on all sides. You can do this in the oven, in a hot, dry pan or over the open flame. Once its charred, place it in a plastic bag to cool. The steam in the bag will loosen the skin.

  2. After its cool enough to handle, run the pepper under cold water and rub off the skin. If some of it stays on, that ok. Clean out the seeds and chop the pepper and set aside.

  3. Next, place all the spices and the two meats in a large bowl. Mix it all together well. I like to use my hands - squeezing and smoothing to make sure all the spice are evenly distributed.

  4. Now add the eggs and the bread crumbs, again, mixing well.

  5. The last thing you'll mix in is the chopped pepper. You can put everything together and mix it once, but I like to mix it in batches. This way I'm sure everything is mixed in evenly.

  6. Form half the mixture into a loaf and place it in a large casserole dish. Make a well in the top and lay the pepper jack cheese in the center.

  7. Use the remaining batch of meat mixture on the top of the loaf and pinch the sides to seal in the cheese.

  8. Preheat the oven to 350 degrees.

  9. Top the meatloaf with the full can of enchilada sauce, then the cheddar cheese.

  10. Bake for about an hour, or until the top is browned and the sauce is bubbling.

  11. We enjoyed it the first night with a salad and some Mexican rice. And we enjoyed it more the second night on rustic bread with sundried tomato mayonnaise (see below for the recipe)

Recipe Notes

To make sundried tomato mayonnaise - 

Chop 2 tablespoons of sun-dried tomatoes packed in oil. Mix them into 1/2 cup of mayonnaise. Chill - 

 

© Copyright 2023 The Lazy Gastronome

meatloaf

Leave me a comment – I’d love to hear your thoughts!

 

This entry was posted in Main dish and tagged , , , , , . Bookmark the permalink.

23 Responses to Enchilada Meatloaf

  1. Rachael says:

    5 stars
    LOVE this! Such a fun and comforting meal. Roasting the poblano pepper made a big flavor difference.

  2. BERNADETTE says:

    Fabulous idea for a meatloaf. Meatloaf sandwiches are the best!

  3. Marcellina says:

    5 stars
    What a great take on meatloaf! The flavorings in this recipe are so good and you’re right, excellent for sandwiches the next day.

  4. 5 stars
    What a delicious recipe. Thank you for sharing.

  5. Liz says:

    5 stars
    This was such a delicious change from our usual meatloaf recipe. The cheese in the middle is fabulous!!!

  6. Amanda says:

    5 stars
    This was so good and full of flavor. Everyone loved it and I will definitely be making it again!

  7. Amy Liu Dong says:

    5 stars
    This looks so good and tasty.
    I am glad that this recipe is so easy to make!

  8. Andrea says:

    5 stars
    this enchilada meatloaf is so simple to make! love how flavorful it turned out!

  9. 5 stars
    Super delicious and will make it again as we all enjoyed it so much.
    Thank you.

  10. 5 stars
    Thank you for sharing. What a delicious recipe.

  11. nancy says:

    5 stars
    this Enchilada Meatloaf was really flavourful.!

  12. Amy says:

    5 stars
    This was sooo good! What a great idea and was super tasty.

  13. Amy Liu Dong says:

    5 stars
    I love how easy and flavorful this recipe is. I made this and my husband loves it!

  14. Andrea says:

    This enchilada meatloaf turned out amazing! Such a hearty and flavorful dish!

  15. Andrea says:

    5 stars
    This enchilada meatloaf turned out amazing! Such a hearty and flavorful dish! Will make again!

  16. Elizabeth Flight says:

    5 stars
    So delicious! We love this recipe!

  17. Karen says:

    5 stars
    I love meatloaf…and love enchilada’s so this was a hit for my family! Everyone enjoyed every last bite. I served it with a fresh green salad and dinner rolls to round out the meal. Will make again soon.

  18. What an interesting recipe! I bet it’s delicious. It looks like a “reorganized” enchilada, and the flavors would be wonderful, I think. Thanks for sharing this post at the Will Blog for Comments #25 linkup.

  19. 5 stars
    Although I am not a pepper person, this does look outstanding.
    Thanks so much for participating and sharing at SSPS 297. See you again next week!

  20. Jhuls says:

    5 stars
    Wow! What a lovely meatloaf! Thanks for sharing and for joining Fiesta Friday Party! We hope to see you again soon.

  21. Pingback: Fiesta Friday #525

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.