Mexican-Inspired Meatloaf with Tangy Cabbage Slaw
by
Carla Hall
A bold twist on classic comfort food, this Mexican-inspired meatloaf combines cumin, chili powder, poblano peppers, and a tangy enchilada glaze—served with a bright cabbage slaw for balance.
Prep Time:
20 Minutes
Cook Time
45 Minutes
Serves:
6-8 Servings
Level:
Beginner
Meatloaf
¾ cups crushed seasoned croutons or breadcrumbs
½ cup whole milk
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon kosher salt
½ teaspoon black pepper
½ white onion, roughly chopped
½ poblano pepper, roughly chopped
4 garlic cloves
1½ pounds 80/20 ground beef
1 large egg
Easy Glaze
½ cup red enchilada sauce
1 tablespoon ketchup
1 teaspoon apple cider vinegar
Tangy Hot Cabbage Slaw
½ cup white vinegar
1 teaspoon kosher salt
½ teaspoon sugar
¼ teaspoon black pepper
6 cups thinly sliced cabbage
½ cup thinly sliced red onion
½ cup shredded carrot
1 jalapeño, minced
1 teaspoon dried oregano
Ingredients
Step 1: Heat oven to 375°F. Line a baking sheet with parchment or lightly oil a loaf pan.
Step 2: In a bowl, combine croutons, chili powder, cumin, salt, and pepper. Stir in milk and let sit 2–3 minutes.
Step 3: Pulse onion, poblano, and garlic in a food processor until finely chopped but not puréed.
Step 4: Mix vegetables into the breadcrumb mixture. Stir in egg.
Step 5: Add ground beef and gently mix until just combined. Shape into a loaf and place on prepared pan.
Step 6: Mix enchilada sauce, ketchup, and vinegar. Spread half over the loaf.
Step 7: Bake 40–45 minutes, brushing with remaining glaze during the last 10 minutes.
Step 8: Rest 10 minutes before slicing.
Step 9: For slaw, whisk vinegar, salt, sugar, and pepper. Toss with cabbage, onion, carrot, jalapeño, and oregano. Serve fresh.
Instructions
Rest the meatloaf for 10 minutes before slicing. Serve with fresh slaw.