229
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
Serving & Finishing Touches
Rest the meatloaf for 10 minutes before slicing. Serve with fresh slaw.