Mexican Meatloaf

Meatloaf is one of those food items that just doesn’t photograph well.

I’ve made dozens of different meatloaf recipes over the years, but most of the time I don’t blog about them because the pictures came out looking, well, like crap.

It doesn’t matter if it was the best thing I’d ever had! When the pandemic started last year, I made these mini meatloaves with a cider-onion gravy. Did it ever make it to my blog? Nope. I’ve made meatloaf muffins with a barbecue and cheddar topping. Did I post about them? Nope. I tried out meatloaves with a special gremolata topping. Blog post? Negative.

I decided to bite the bullet and post a recipe about a meatloaf I made this weekend. It’s not the most pretty thing ever, but it photographed a heck of a lot better than the previous meatloaves I’ve made. Not only that, it was so good I had to share it with the world.

The best thing about this meatloaf is that it uses crushed tortilla chips instead of breadcrumbs. It also has a bunch of minced garlic tucked inside, along with all of your favorite Mexican seasonings (cumin, oregano, chili powder). I served this with a side of salsa and it was a hit. My husband took it to work a few times this week.

Meatloaf may not look pretty, but it is a meal born out of necessity. It’s all about making meat stretch and getting the most bang for your buck. You can use two pounds of ground beef or turkey and feed a family of 6 easily with meatloaf.

Enjoy!