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Mexicali Meat Loaf

Mexicali Meat Loaf


  • 2 tablespoons butter
  • 1 cup finely diced green bell pepper
  • 1 cup finely diced onion
  • 4 cloves garlic, minced
  • 2 pounds lean ground beef or meatloaf mix (veal, beef and pork)
  • 1 cup picante sauce or salsa, divided use
  • 1/2 cup finely crushed tortilla chips
  • 1 egg
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 8 ounces (2 cups) Wisconsin Cheddar cheese, shredded, divided use
  • 1/4 cup chopped cilantro (optional)


  1. Melt butter in a medium skillet over medium heat. Add bell pepper, onion and garlic; cook 5 minutes, stirring occasionally. Transfer to a large bowl; cool 5 minutes.
  2. Add meat, 3/4 cups of the picante sauce, tortilla chips, egg, cumin and salt to bowl with vegetables. Mix well. Press half of mixture into a 9 x 5 inch loaf pan. Make a shallow well down center of meat. Press 1 1/2 cups of the cheese in the well; top with remaining meat mixture, pressing into a compact loaf. (Loaf pan will be full.)
  3. Brush remaining 1/4 cup picante sauce over top of loaf.
  4. Bake in a 375 degrees F oven for 1 hour and 5 minutes or until internal temperature of meat reaches 160 degrees F.
  5. Sprinkle remaining 1/2 cup cheese and, if desired, cilantro over loaf; let stand for 5 minutes or until cheese is melted.
  6. Pour off and discard pan drippings. Transfer meatloaf to a carving board. Cut into 8 slices.

Yield: 8 servings

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin

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