Mexican Meatloaf

Ingredients and Weight:

• Ground beef (80/20): 2 pounds (900 grams)
• Ground pork: 1 pound (450 grams)
• Onion, finely chopped: 1 medium (120 grams)
• Green bell pepper, finely chopped: 1/2 medium (60 grams)
• Red bell pepper, finely chopped: 1/2 medium (60 grams)
• Jalapeño pepper, seeded and finely chopped: 1 small (15 grams)
• Garlic, minced: 4 cloves (12 grams)
• Seasoning mix for taco (pre-made): 1 packet (25 grams)
• Breadcrumbs, plain: 1 cup (120 grams)
• Eggs, large: 2
• Tomato sauce: 1 cup (240 milliliters)
• shredded cheddar cheese: 1 cup (100 grams)
• Cilantro, chopped: 1/4 cup (5 grams)

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour 15 minutes

Difficulty Level:

• 2 (easy-moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the ground beef, ground pork, onion, bell peppers, jalapeño, garlic, taco seasoning, breadcrumbs, eggs, and half of the tomato sauce. Mix well until combined.
3. Transfer the mixture into a greased 9x13 inch (23x33 centimeter) baking dish.
4. In a separate bowl, mix the remaining tomato sauce with the cheddar cheese and cilantro.
5. Spread the sauce mixture evenly over the meatloaf.
6. Bake for 1 hour 15 minutes, or until the internal temperature reaches 160°F (71°C).

Nutritional Information:

Per Serving (1/8 of the recipe)

• Calories: 425
• Fat: 23 grams
• Carbohydrates: 30 grams
• Protein: 32 grams

Dish Characteristics:

• Savory and flavorful meatloaf with a Mexican twist.
• Stuffed with a tangy and rich tomato-cheese sauce.
• Juicy and tender.

User Comments:

• "This meatloaf was a hit at our dinner party! The flavors were fantastic, and the cheese sauce was perfect." - Alison
• "I'm not a huge fan of Mexican food, but this dish was surprisingly delicious. It was a nice balance of spice and flavor." - Mark
• "The preparation was straightforward, and the baking time was accurate. It came out perfectly." - Emily

Special Precautions and Tips:

• If you don't have a meatloaf pan, you can shape the meat mixture into a loaf and place it on a baking sheet lined with parchment paper.
• For a milder heat level, remove the seeds and ribs from the jalapeño pepper before chopping.
• Let the meatloaf rest for 10 minutes before slicing and serving to allow the juices to redistribute.