This Mexican meatloaf combines ground beef and chorizo with a melty cheddar cheese center. The chorizo adds plenty of flavor, and stuffing the meatloaf with cheese is easier than you might think. Serve it with your favorite salsa for a simple dinner that puts a tasty twist on classic meatloaf.
Why You'll Love This Recipe
If you like meatloaf but want something a little different, this Mexican meatloaf is a good one to try. The chorizo adds rich flavor and a little spice, while the cheddar melts right in the middle. It looks like you went to extra trouble, but adding that cheese layer only takes a minute.
- Great for leftovers. Reheat a slice for an easy lunch or dinner the next day.
- Easy to put together. Mix the meatloaf ingredients, add the cheese in the center, and cover with the rest of the meat.
- Full of flavor. Ground beef, chorizo, garlic, and smoked paprika make every bite delicious.
- A cheesy center. Cutting into the meatloaf reveals a pocket of melted cheddar.
Ingredients You'll Need
This Mexican meatloaf starts with ground beef and chorizo, with chunks of cheddar tucked into the middle. You'll find the full list of ingredients and amounts in the recipe card below.
- Ground beef: I use 80/20 ground beef, but leaner ground beef will work, too. The chorizo adds plenty of fat to the mixture.
- Ground chorizo: Use fresh Mexican pork chorizo, which is sold raw, rather than firm, cured Spanish chorizo. Remove any casing before mixing it with the beef.
- Egg: Helps hold the meatloaf together so you can cut it into slices.
- Breadcrumbs: Plain dry breadcrumbs help hold the meatloaf together and soak up moisture. They blend right in without taking away from the flavor of the chorizo and cheese.
- Red onion: Finely mince the onion so it blends into the meatloaf. You can leave it out if you prefer.
- Garlic: Fresh minced garlic adds flavor, but jarred minced garlic is convenient and works well here.
- Seasonings: Garlic powder, onion powder, smoked paprika, kosher salt, and black pepper round out the flavor. Chorizo can vary in saltiness and heat, so choose one you enjoy.
- Cheddar cheese: Cut a block of mild, medium, or sharp cheddar into chunks for the filling.
- Salsa: Spoon your favorite salsa over each slice when serving. Use mild or spicy to suit your taste.
How to Make Mexican Meatloaf
Step 1
Mix the meat and spices. Preheat the oven to 350°F. Add the ground beef, chorizo, egg, breadcrumbs, red onion, garlic, and seasonings to a large bowl. Mix gently until everything is combined. Avoid overworking the meat, which can make the meatloaf dense.
Step 2
Stuff with cheese. Press half of the meat mixture into a loaf pan. Place the cheddar chunks down the center, leaving about an inch of space around all sides. Cover with the remaining meat mixture and gently press the edges together to seal in the cheese. You can also shape the meatloaf on a rimmed baking sheet lined with foil.
Step 3
Bake and finish with salsa. Bake for about 45 minutes, or until the meat reaches 165°F. Insert the thermometer into the meat rather than the cheese center. Let the meatloaf rest for 10 minutes before slicing, then serve with salsa spooned over the top.
Tips for Best Results
- Don't over-mix. Use your hands or a sturdy spoon to mix just until the ingredients come together. Too much mixing can make the meatloaf dense.
- Keep the cheese in the center. Leave about an inch of meat around the filling, including the ends. Seal any gaps to help keep the melted cheese inside.
- Give it room. Use a loaf pan large enough to hold the mixture without filling it to the rim. A foil-lined, rimmed baking sheet also works and catches any grease.
- Check the temperature. The baking time will depend on the thickness of your loaf and the pan you use. Check for 165°F in the meat, keeping the thermometer out of the cheese filling.
- Let it rest. Wait 10 minutes before slicing so the meatloaf has time to firm up. Some cheese may still ooze out, and that's part of what makes it so good!
Substitutions and Variations
- Change the meat: If you don't like chorizo, use another pound of ground beef or ground pork. The flavor will be milder since chorizo comes seasoned.
- Use a different cheese: Monterey Jack melts well and has a mild flavor. Pepper Jack is a good choice if you want a little more heat.
- Swap the breadcrumbs: For a low carb or gluten free option, replace the ¾ cup of breadcrumbs with 1 cup of almond flour or ½ cup of coconut flour. These flours absorb moisture differently, so they are not equal swaps.
- Adjust the heat: Choose mild chorizo and salsa for less spice, or use spicy chorizo, Pepper Jack, and hot salsa if you like more heat.
What to Serve with Mexican Meatloaf
My Mexican cauliflower rice is an easy side for this cheesy meatloaf. It's full of flavor and gives you something to spoon any extra salsa over.
For another vegetable, try my crispy roasted broccoli. Those browned edges make it so good, and you can roast it while the meatloaf rests.
If you want an appetizer to round out dinner, my seven layer dip is great for setting out while the meatloaf bakes. Serve it with tortilla chips or sliced bell peppers for dipping.
How to Store and Reheat
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Keep the salsa separate so you can add it after reheating.
To freeze, wrap individual slices tightly, then place them in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
For a quick meal, place a slice on a microwave-safe plate, cover, and heat in 30-second intervals until hot throughout. You can also place slices in a baking dish, cover with foil, and warm in a 350°F oven until heated through. Add a spoonful of salsa before serving.
Frequently Asked Questions
No. Mix the raw chorizo with the raw ground beef and the remaining meatloaf ingredients. Use fresh Mexican chorizo, not cured Spanish chorizo.
Yes! Assemble the meatloaf, cover tightly, and refrigerate for up to 24 hours before baking. It may need extra baking time if it goes into the oven cold.
Yes. Leave out the cheese and shape the meat mixture into a loaf. Start checking it early, since the baking time may change.
It may need more time to rest before slicing, or the ingredients may not have been mixed evenly. Include the egg and breadcrumbs to help hold everything together, then let the baked meatloaf rest for 10 minutes. Use a sharp knife to cut slices thick enough to hold the cheese filling.
Recipe Card
Mexican Meatloaf with Chorizo and Cheese
Ingredients
- 1 lb Ground beef
- 1 lb Ground Chorizo
- 1 Egg
- ¾ cup breadcrumbs
- ¼ Red onion, minced
- 2 Garlic cloves, minced
- ½ tablespoon Garlic powder
- ½ tablespoon Onion powder
- ½ tablespoon Smoked paprika
- ½ teaspoon Kosher salt
- ½ teaspoon pepper
- 6 oz Mild or sharp cheddar cheese block, cut into chunks
- ½ cup Salsa
Method
- pre-heat oven to 350F
- Mix all ingredients, except cheese and salsa, together in a large bowl
- add half of the meatloaf mixture to a loaf pan and press into the bottom (if you don't have a loaf pan big enough, then you can form the mixture into a loaf shape on a sheet pan lined with foil)
- Place the cheese into the center of the loaf pan, leaving about an inch on all sides.
- add the rest of the meatloaf to the pan and press it down to compress it slightly.
- Bake in the oven for 45 minutes or until an internal thermometer reads 165F
- Remove from oven and let sit for 10 minutes before slicing. Serve with salsa.
Notes
- Chorizo: Use fresh, raw Mexican chorizo, not cured Spanish chorizo. Remove any casing before mixing.
- Breadcrumb substitutes: Replace the ¾ cup plain dry breadcrumbs with 1 cup almond flour or ½ cup coconut flour for a low carb option.
- Cheese: Mild, medium, or sharp cheddar, Monterey Jack, and Pepper Jack all work. Keep the cheese centered and seal the meat around it to help prevent leaks.
- Pan and baking time: Use a large loaf pan or shape the loaf on a foil-lined, rimmed baking sheet. Baking time will vary with the size and thickness of the loaf. Check for 165°F in the meat, avoiding the cheese center.
- Rest before slicing: Let the meatloaf rest for 10 minutes to help it hold together.
- Storage: Refrigerate in an airtight container for up to 4 days or freeze individual slices for up to 3 months. Store salsa separately.
Nutrition
Did you make this recipe?
Leave a comment or rating below!
Sonya Woolley says
I was missing a few ingredients, but I doubled it, only used garlic powder, onion powder, salt, pepper, pork rinds for the binder, and that's really all it needed with the chorizo. Since I doubled the meat I cooked it for an hour at 3:50. Soooo good!
Linda Garner says
I tried the meatloaf and it was great. Most of the cheese leaked out but I think I didn’t pack it down enough to seal the cheese in. Will do this again but will cut down on the chorizo due to a little spicy for my husband. I was confused on the 1/2 Tablespoon measurements, was these supposed to be teaspoon measurements?
Stark Heart says
I made it. I did use crushed pork rinds as a binder. After 30 minutes I changed the temperature to 375 and cooked for an additional 45 minutes. I believe the extra cooking time may be due to high altitudes here in Colorado. Perhaps the other commenter lives in an area similar to mine. I read that you are in Arkansas, I imagine that explains the time difference. I used Kroger brand Swiss cheese triangles similar to Laughing Cow in the middle. Personally I will try kicking it up with some additional spices but for families with kids, it’s great as is.
T says
Would I easily be able to substitute ground turkey burger meat for half of the recipe as that is what I have on hand? Thanks in advance.
jenniferbanz says
Yes, that should work perfectly!
Pam says
Made this tonight, but I did not have chorizo. It needed it for flavor since it was lacking my usual non-keto-friendly Sweet Baby Rays BBQ sauce ;). I also did not have salsa to put on it. And, in case anyone is wondering, shredded cheese doesn't work as well as I'm sure sliced/chunks would. Could not even tell cheese was in it. So, moral....next time I'll make it exactly according to directions, but for my first keto meatloaf it was at least edible! 🙂
Lori says
I made this today but I had no chorizo.. I actually had to Google it to see what it was lol but I did have mild hot Italian sausage and used that in place of the chorizo and it turned out delicious! Definitely a keeper in my recipe book! I did add one extra egg because it seemed a little dry mixing it up.
Riley III says
YES!!!!YESS!!!&YES!!!!! Thank you Jennifer for this AWWWWWESOME recipe. I didn't skimp and went with the Almond flour as a binder. Just an over all great recipe with a kick from the chorizo. I'm in the middle of an 8 week challenge(down 11 pounds of my 15 goal) and was running low on new and different recipes. So so glad I clicked on your link in my google search. Thank you again, Jennifer
PS I'm already sharing your link around with my foody friends 🙂
Jessica says
So delicious! I'm not usually a meatloaf fan but my fiancé is. I had some leftover venison burger and spicy sausage that was gonna spoil if I didn't use it fast, so I substituted those in for the beef and chorizo. Cook time was a little longer too, but that's to be expected with my hand-me-down pans and old oven. This did come out a bit denser than normal meatloaf, but that didn't draw away from how great this tasted! I actually preferred the texture, myself. I will definitely be making this again.
Steve says
There is a very simple rule about recipes , read it all the way through...not just the ingredients and then start cooking. The instructions are as important to making a great dish as the list. I had homemade salsa on the side for dipping. I subbed ground pork rinds for the coconut flour. Awesome taste, texture and presentation. Thank you for sharing.
Josh says
I just cooked this recipe and followed the directions exactly (used coconut flour). There is no way 2 lb of beef and chorizo was going to cook in 45 minutes. Mine has now been in the oven for 65 minutes and is not yet fully cooked. The cheese added to the middle increases cook time substantially as it keeps the meat at the center abnormally cool throughout the cooking process, due to the cheese being the last to reach temperature. The recipe and photos are very misleading. The meatloaf photographed is dry and yet the cooking time is only 45 minutes...I have suspicions that it is not the full 2 lb the recipe calls for.
jenniferbanz says
Your suspicions are wrong. I have made this recipe several times and so have many others. No one has ever commented that the cooking time is off.
Anthony Medici says
It doesn’t call for 2 lbs of ground beef and 1 lb of chorizo. It calls for 1 lb of each
Bernadene says
OMG delicious! This is the best recipe I've found for meatloaf. It's the first of many that didn't fall to pieces when I cut into it. I've made it twice, original recipe and tweaked using Italian seasoning, mozzarella, parmesan and a sugar free spaghetti sauce. This is a kepper!
jenniferbanz says
That's so awesome! I think I will try your Italian version too!
Lisa Lu says
Loved this recipe! I'm in the induction phase of a keto lifestyle and so I made this recipe omitting any flour (almond or coconut) and hope for the best. Turns out no binder was needed and the meatloaf was delicious!! I also used mozz cheese and so it was some ooey gooey goodness in the middle! Serving with homemade salsa was the perfect touch! Thanks so much for such a great recipe!
jenniferbanz says
Sounds so good!
Kimberly B says
I made an earlier comment on this and meant to also note that I added Parmesan and mozzarella instead of cheddar!
Kimberly B says
Fantastic recipe! I added 3 eggs, about 3 tablespoons of heavy whipping cream, jalopenos, crushed red pepper, a little more beef than chorizo and it’s flavor is amazing!! Thank you for the recipe!!
cc Lippert says
I love it. I changed the recipe just a bit. I mixed the shredded cheese into the burger. I added 1 more egg, added tbsp. of heavy cream and put mozzarella cheese in the middle. I topped it with Everything bagel topping mixture on the top. Thank you for sharing.
Lynn maestre says
Could some of carbs be if you eat salsa .....mine is 2 tbsp a serving, 2 carbs....I just went without.
Donna G Tomlins says
Sounds really good. Can it be made one day and baked the next day.
jenniferbanz says
I think that would work perfectly
Jennifer says
This is the best meatloaf I have ever tried or made! That was my husband's words exactly. My husband and teenage boys each had seconds. I did add a second egg but followed the rest to a tee. Thank you so much for the recipe!!
Oscar Reyes says
So all the carbs are in the chorizo. For low carb, all beef will be best. Or is there another reason the carbs are at 7.6? The cheese is at .p3%, so that is part of it, but definitely not enough. 7.6 is pretty high. Especially per slice.
jenniferbanz says
Almond flour?
Kaylee Warren says
This was beyond amazing! We don’t care for onions so I used some dried onions instead just for flavor and I also added finely chopped jalapeños and it turned out sooo good! It held together really well and the flavor was exceptional!
jenniferbanz says
I'm so glad you liked the recipe!
Megan says
Followed the instructions to the letter, but the meat mixture was very crumbly. I decided to add an extra egg to help bind it all together. However, it still feel completely apart when pulling out the servings from the loaf pan. It didn't stop us from enjoying it as it was very tasty, but wondering how I can keep it all together!
Amanda says
I’m using crushed pork rinds for my binder ! Will update on how that turns out ! And I added jalapeños in the center Bc we love spice !
jenniferbanz says
Sounds good!
Jess says
So I didn’t read everything just had ingredients and went to town, mixed in the 1/2cup salsa into the meatloaf... now I’m looking at that thinking oops the 1/2c salsa was intended for the meatloaf to be served with...oh well we will find out soon if this was a good or bad mistake!
jenniferbanz says
I bet it will still be yummy!
jenniferbanz says
Thank you!
Denise Wright says
Meatloaf stuffed with cheese is a dream come true!
Thanks for posting this!
jenniferbanz says
I agree!
Catherine says
Loving that cheesy center! This looks wonderful!
jenniferbanz says
Thank you!
Mary says
My husband is OBSESSED with chorizo, so he is going to love this recipe!
jenniferbanz says
It adds so much flavor!
Sandi G says
I bet my kids would go nuts over the gooey cheese middle of this meatloaf!
jenniferbanz says
Yep, my husband did too!
Christina Shoemaker says
I love that you used coconut flour and look at that oozing cheese! Sounds like a dinner my kids would go crazy for!
jenniferbanz says
My kids love it!
Nicole says
So let me start out with this is totally my fault , but the meatloaf was an epic fail. I decided to do a double batch so we would have leftovers. I doubled everything including the coconut flour. It was so hard to mix all that meat, spices and coconut flour. I thought I mixed it well enough...unfortunately the loaf was really dry with big chunks of spice and totally inedible. I'm wondering if doubling all the dry ingredients was the problem. My husband wants me to make it again next week as a single batch. Should I lighten up on the coconut flour? Ill let you know how it goes. Thanks for advice inadvance.
jenniferbanz says
If you couldn't get everything mixed up because of the double batch, I would just do a single batch and just make it twice.
Ann says
It said to include all the ingredients except the cheese which is what I did I put the salsa in the mixture and at the end is said serve with salsa also.. I didn't know, b/c it said to include all ingredients. NEEDS TO BE MORE CLEAR.
jenniferbanz says
Sorry about that, I will update the recipe.