Best 2 Enchilada Meatloaf Recipes

**Enchilada Meatloaf: A Fusion of Mexican and American Comfort Foods**

Enchilada meatloaf is a unique and flavorful dish that combines the classic comfort of meatloaf with the zesty flavors of Mexican cuisine. This hearty and satisfying meal features a savory meatloaf filling wrapped in a layer of corn tortillas, topped with a rich enchilada sauce, and sprinkled with melted cheese. It offers a delightful blend of textures and tastes, with the tender meatloaf, soft tortillas, tangy sauce, and gooey cheese coming together to create an unforgettable culinary experience. This article provides three variations of the enchilada meatloaf recipe: the classic version, a healthier rendition, and a vegetarian alternative. Each recipe offers step-by-step instructions, ensuring that home cooks of all skill levels can easily prepare this delicious dish at home.

Here are our top 2 tried and tested recipes!

ENCHILADA MEATLOAF

Enchilada Meatloaf image

Here is a delicious and easy dish -- my kids love the taste and it is quick to make on a busy night. This recipe is a prize winner from Better Homes and Gardens.

Provided by TasteTester

Categories Meat

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 egg, lightly beaten
1 medium onion, finely chopped
1/4 cup bottled salsa
2 tablespoons chili powder
3 garlic cloves, minced
1/2 teaspoon salt
1 lb ground beef
1 (8 1/2 ounce) package corn muffin mix
2 ounces sharp cheddar cheese, sliced
bottled salsa (optional)

Steps:

Preheat oven to 350°F.
In a large bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt. Add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside.
Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into meatloaf registers 160°F
Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10-15 minutes before serving. If desired, serve with additional salsa.

MEATLOAF (SOUTHWESTERN ENCHILADA FLAVORED)

Meatloaf (Southwestern Enchilada Flavored) image

I found this recipe while browsing thru the Texas Co-op Power Magazine. It was submitted by Kevin Margis, Food Editor. My husband loves meatlloaf and I am always looking for new recipes for this staple in his diet. I ran across this and it looked interesting, I substituted 1 1/2 lbs. of Ground Beef for the Turkey and...

Provided by Judy Welch

Categories Meatloafs

Time 1h15m

Number Of Ingredients 17

Ingredients

1 can(s) (6 ounces) Tomato Paste
1 can(s) (4 ounces ) Green Chillies
1/2 c Salsa (I use Pace's Medium-chuncky style, it's a staple in my home)
1 Tbsp Cumin
1 Tbsp Garlic Powder
1/2 tsp Red Pepper
1 tsp Salt
1 tsp Chili powder
1 lb Lean Ground Turkey
1/2 lb Chorizo (casing removed)
1 ea Egg
1 c Blue Corn Tortilla chips (crushed) plus extra chips for topping
2 ea Cloves of garlic (mined)
1/2 Medium sized onion (diced fine)
1/2 Medium Red Pepper(seeded and membranes removed diced fine)
1/2 c Cilantro leaves (chopped)
1 c Shredded Mexican-blend Cheese ( Chedder will work fine)

Steps:

1. Combine tomato paste,green chillies, salsa and 1/2 cup water in medium sauce pan. Add cumin,garlic powder,chili powder, red pepper and 1/2 tsp. salt and stir well. Simmer over low heat. Meanwhile, place meat, egg, remaining salt, crushed chips, garlic, onion, bell pepper, cilantro and 1/2 cup of the simmering sauce and mix well.
2. Place mixture in bread-loaf pan. Using your fingers, make a trench lengthwise in the middle of the meat mixture, leaving an equal amount of meat around edges. Fill trench with cheese, then fold meat over to seal the cavity. Top with the remaining sauce, then a handful of crumbled corn chips .
3. Bake at 350 degrees for (1)Hour. Turn out of pan onto plate, then flip over on another plate and allow to cool for a few minutes before slicing and serving.
4. Note: Instead of the Turkey and the Chorizo meats, you can substiute 1 1/2 lbs of Ground beef or you can combine 1 lb. of ground beef and 1/2 lb of Breakfast pan sausage (Jimmy Dean or Owens is good).

Tips:

Choose the right ground beef: Use a lean ground beef (80/20) to prevent the meatloaf from becoming too greasy.
Don't overmix the meatloaf mixture: Overmixing can make the meatloaf tough. Mix the ingredients just until they are combined.
Shape the meatloaf firmly: To prevent the meatloaf from falling apart, shape it firmly into a loaf before baking.
Use a meat thermometer: To ensure the meatloaf is cooked through, use a meat thermometer to check that it reaches an internal temperature of 160°F (70°C).
Let the meatloaf rest before slicing: Let the meatloaf rest for 10-15 minutes before slicing. This will help the juices redistribute throughout the meatloaf, making it more tender and flavorful.

Conclusion:

Enchilada meatloaf is a delicious and easy-to-make main dish that is perfect for a weeknight meal. It is a great way to use up leftover enchilada sauce and tortillas. The meatloaf is moist and flavorful, and the enchilada sauce and cheese topping add a delicious Mexican flair. Serve the meatloaf with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.