Meatloaf Ole

Standard meatloaf gets a serious Tex-Mex upgrade here. Taco seasoning, diced green chiles, and grated cheddar cheese go right into the ground beef mixture, so the flavor runs all the way through every slice instead of sitting on top as an afterthought.

The green chiles add a mild, smoky warmth without blowing anyone’s head off. Combined with taco seasoning, they give the meat a cumin-forward, chili-laced flavor profile that’s unmistakably Mexican. The melted cheddar pockets throughout the loaf are a bonus you’ll find in every other bite.

Once sliced, a fresh topping of chopped tomatoes, scallions, ketchup, and salsa goes over the top. It’s basically a quick pico de gallo with a touch of ketchup sweetness that ties everything together. That raw, bright topping against the warm, savory meat is what makes this more than just meatloaf with spices thrown in.

Let the loaf rest a full 10 minutes after pulling it from the oven. This firms it up and makes clean slicing possible. Drain the fat from the pan before removing or those bottom slices will be greasy.

Chef Tips

• Pack the meat gently into the pan. Over-compressed meatloaf turns dense and rubbery.
• An instant-read thermometer is the most reliable way to check doneness. You’re looking for 160°F (71°C) internal.
• Use lean ground beef to avoid a pool of grease in the pan.
• The fresh tomato topping can be made while the meatloaf bakes so it’s ready when you slice.

Variations

• Mix in a can of drained black beans for extra fiber and a heartier texture.
• Top with pepper jack cheese instead of cheddar for more heat.
• Swap the ketchup-salsa topping for warmed enchilada sauce drizzled over the slices.