Tasty Tuesday: Tex-Mex Mini Meatloaves

Since today is Cinco de Mayo, I thought I should share a recipe full of Mexican/Tex-Mex flavor. However, instead of something more traditional like tacos, enchiladas, or burritos, I'm sharing a recipe for meatloaf.  Yes, meatloaf.

I posted a recipe for mini cheese meatloaves back in August, and they were such a hit in our house that I wanted to try making a variation. Eric and I both love Mexican food, so I thought I'd tweak that recipe by adding some of those flavors.

I know this probably looks like your average mini meatloaf, but it's packed with spicy Tex-Mex flavor!

In this version, I combined lean ground beef and spicy chorizo, then added an extra kick with a diced jalapeño pepper. For even more flavor, the meatloaves were smothered in a hot chipotle enchilada sauce before going into the oven. The result was a spicy, delicious, melt in your mouth version of a classic comfort food.

If you're looking for something a little different for your Cinco de Mayo dinner (or if you just want to try a new twist on a classic), give these mini meatloaves a try!

Tex-Mex Mini Meatloaves

Adapted from a recipe on Diva Eats World and this recipe from my blog.

Ingredient List:

• 1 lb lean ground beef
• 8 oz. chorizo sausage
• 1 egg
• 3/4 cup milk
• 1/2 cup quick cooking oats
• 1/2 cup Panko breadcrumbs
• 1/2 cup red onion, diced
• 1 medium jalapeño pepper, diced
• 1 cup shredded cheddar Jack cheese (You could also use pepper jack or a Mexican blend cheese if you want to add even more spice to this dish.)
• 1 tsp garlic salt
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp Mexican oregano
• 1 tsp chipotle chili powder
• 1 cup mild red enchilada sauce (I just used a canned sauce, but you could always make your own.)

Instructions:

1.  Preheat the oven to 350 degrees.

2.  Beat the egg and milk together in a large bowl.

3.  Stir in all remaining ingredients except the enchilada sauce and chipotle chili powder. Mix well using your hands.

4.  Spray a 9x13 inch pan with cooking spray.

5.  Shape the meat mixture into 8 small loaves (as I said in my previous meatloaf recipe, they will actually be more like patties than loaves), and place each meatloaf in the 9x13 inch pan.

6.  Combine the enchilada sauce and chipotle chili powder in a small bowl. Spoon a generous amount of sauce over each meatloaf. 

7.  Bake the meatloaves for 45 minutes, or until the meat has completely cooked through.

As you can see from the picture, I served these meatloaves with a side of Steamfresh roasted potatoes. I think Mexican rice would also be a good side dish option if you're not a fan of potatoes.