Mexican Meatloaf
Tags: Beef Dinner Mexican Turkey
Yield: 6
- 1 egg (beaten)
- 4 tbsp bold taco seasoning
- 3 oz barbacoa sauce
- 1 lb ground beef
- 1 lb ground turkey
- 8 oz queso fresco (cubed)
- 1/2 cup three cheese bread crumbs
- 2 tbsp butter (melted)
- 3/4 cup panko
- 1 tbsp bold taco seasoning
- 8 oz sour cream
- 2 tbsp taco sauce
- 1/4 tsp chipotle powder
- 1 tbsp lime juice
- 1/2 tsp salsa seasoning
- Mix the Moist Ingredients in a small mixing bowl.
- Add the Dry Ingredients to a medium mixing bowl.
- Pour the Moist Ingredients over the Dry Ingredients and knead until well mixed.
- Transfer the mixture to a foil-lined baking sheet and form into a loaf shape. Cover with plastic wrap and place in the refrigerator for 30 minutes.
- Preheat the oven to 350°F.
- Shortly before the meatloaf is done in the fridge, mix together the crust ingredients in a bowl.
- Remove the meatloaf from the fridge and discard the plastic wrap.
- Pat the crust onto the meatloaf and place in oven.
- After 60 minutes at 350, increase temperature to 425 and cook for another 20 minutes.
- Shortly before the meatloaf is done in the oven, mix the Crema ingredients together in a bowl.
- Spoon crema over slices of meatloaf before serving. Serve with Mexican rice and/or tortilla chips with your choice of dip.
