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Mexican Meatloaf

Submitted by on November 23, 2009 – 9:09 AMOne Comment
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meatloafNot just for School Lunches Anymore!

Meatloaf has gotten a bad rap over the years.  The dish started out as a tasty way to stretch pricey ground meat with fillers like bread, crackers or potatoes and ended up as grayish slabs of mystery meat in countless cafeterias.  That is just so wrong.  If you make it right, meatloaf is a juicy treat that tastes even better the next day when you slice it up for sandwiches.

The trick is to make sure the mixture doesn’t get too dry and that means getting the proportion of meat to filler just right.


1 lb. ground lean beef (not extra lean)
2 small cans tomato sauce or 1 6-oz. can tomato paste
½ 16-oz. jar of chunky picante sauce or 1 cup of salsa
1/4 cup onions, chopped
½ can diced green chiles
1 9-ounce package cheddar, Monterey jack, pepper-jack or a mixture of cheese, shredded. (I get those bags of pre-shredded cheese in the “Mexican” style)
1 family-size bag of Doritos or other tortilla chips (I use unsalted)


1. Fry the ground beef, drain off the fat and mix the meat with sauces, onions and chiles.

Note: If you don’t have cans of tomato sauce, you can substitute tomato paste.  One 6-oz. can of tomato paste plus 1 ½ cups of water equals 1 cup of tomato sauce.  Don’t skimp on the water.

2. Let the meatloaf mix cool while you crush the corn chips.  (Not too fine, you want the pieces recognizable.)

3. Spray a loaf cake pan with cooking spray, then spoon in a layer of the meat mixture.  Add crushed corn chips and cheese like you’re making lasagna.  Repeat the layers, ending with cheese on top.

4. Bake at 350 degrees for 15 minutes.  Don’t overcook.

5. Serve with corn and pinto beans on the side to be traditional or tater-tots or fries if you’re more of a meat and potatoes kind of eater.

Malt with meatloaf?  Absolutely.  This is a spicy dish, so you want something that won’t wilt in the heat.  Go for something like Samuel Adams Boston Ale. Samuel Adams Boston Ale, a Stock Ale, has a caramel malt character balanced with spicy and herbal hops.

Style: American Pale Ale
ABV: 4.94%