Mexicali Meatloaf
A flavorful Mexican-inspired meatloaf topped with cheesy corn sauce, combining savory beef, spices, and vibrant green peppers for a hearty, satisfying meal.
Ingredients
- 1 1/2 lb. ground beef ⓘ
- 3/4 cup quick oats ⓘ
- 1/2 cup tomato juice ⓘ
- 1 egg
- 2 tablespoons minced onions ⓘ
- 1 tablespoon chili powder ⓘ
- 1 teaspoon black pepper ⓘ
- 3 tablespoons butter ⓘ
- 3 tablespoons self-rising flour ⓘ
- 1 1/2 cups milk ⓘ
- 8 slices American cheese ⓘ
- 1 (12 oz.) can corn with pepper ⓘ
- 2 small green peppers ⓘ
Instructions
- Mix ground beef, quick oats, tomato juice, beaten egg, minced onions, chili powder, and black pepper. Shape into a loaf and bake.
- While the meatloaf is baking, melt butter in a saucepan over low heat.
- Add self-rising flour to the melted butter and cook, stirring constantly, until bubbly.
- Gradually add milk, stirring until the mixture is smooth and thickened.
- Add American cheese slices to the sauce and stir until the cheese melts completely.
- Stir in the can of corn with pepper, then pour the cheese corn sauce over the baked meatloaf.
- Bake the assembled meatloaf with sauce for an additional 20 minutes.
Tips & Substitutions
For added flavor, consider mixing in diced jalapeños or chopped cilantro to the meatloaf mixture. If you don't have quick oats, you can substitute with breadcrumbs. For a lighter version, use ground turkey instead of beef. Serve with a side of roasted vegetables to complement the dish. This recipe is perfect for those who enjoy Mexican recipes with a twist.
Serving Suggestions
Serve the Mexicali Meatloaf with a side of mashed potatoes or a fresh green salad for a balanced meal. It pairs beautifully with Cheesy Beef Taco Dip for an appetizer if you're hosting. This dish is also great for meal prep, as it tastes even better the next day, making it perfect for lunch or dinner.
Storage & Reheating
Leftover Mexicali Meatloaf can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in the microwave for 1-2 minutes or until heated through. Alternatively, reheat in the oven at 350°F for about 15 minutes for best results, maintaining the cheese sauce's creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mexicali Meatloaf contains roughly 957 calories, with 22g protein, 84g carbohydrates, and 61g fat. It is an excellent source of protein (43% of the Daily Value), iron (38% of the Daily Value), and vitamin C (29% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 896mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture and shape it into a loaf a day in advance. Cover tightly and refrigerate until you're ready to bake. Just make sure to add a little extra baking time if it's coming straight from the fridge.
What can I use instead of American cheese?
If you prefer a different cheese, cheddar or Monterey Jack can be great alternatives. Both will melt nicely and add a rich flavor to the sauce. Just ensure that the cheese is sliced thinly to help it melt evenly.
How do I know when the meatloaf is done?
The meatloaf is fully cooked when it reaches an internal temperature of 160°F. Use a meat thermometer for accuracy. Additionally, it should be firm to the touch and the juices should run clear when cut.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).