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slices of browned beef meatloaf dotted with yellow corn kernels and tiny red salsa pieces, topped with chunky cooked red tomato salsa on a plain plate, with no tortilla chips, cheese or garnish alongside
Andre Lewis

Mexican Meatloaf

Crushed tortilla chips bind a beef loaf that tastes of chipotle, cumin and roasted tomato instead of Italian herbs. Drain the salsa before mixing it into the meat so the loaf doesn't slump, while a small amount of corn brings separate sweet bites through the middle. Keep the chip crumbs fine, since large shards won't soften evenly. This is a home-style meatloaf with Mexican-inspired seasoning, and the spooned salsa finish makes more sense here than a sticky ketchup glaze.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85% lean ground beef
  • 3/4 cup finely crushed plain corn tortilla chips
  • 1/3 cup whole milk
  • 2 large eggs
  • 1 cup chunky roasted tomato salsa divided
  • 1/2 cup frozen corn thawed and patted dry
  • 1/3 cup finely minced onion
  • 1 tbsp minced chipotle pepper in adobo
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 375°F and line a rimmed sheet pan with parchment. Drain 1/2 cup salsa in a fine sieve for 5 minutes, reserving the other 1/2 cup separately for finishing.
  2. Soak crushed chips in milk for 5 minutes. Stir in eggs, drained salsa, corn, onion, chipotle, cumin, oregano, salt and pepper.
  3. Fold in beef and shape a 9-by-5-inch loaf about 2 1/2 inches high. Bake for 45 minutes.
  4. Spoon the reserved undrained 1/2 cup salsa over the loaf. Bake for 10 to 20 minutes more until the center reaches 160°F.
  5. Rest for 10 minutes so the softened chip binder firms.
  6. Cut into 8 slices and spoon the cooked salsa from the top across the portions.