Flavorful chorizo mixed with ground beef makes this cheese stuffed Mexican meatloaf taste amazing! A perfect beef and pork meatloaf.
Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box. Read my honest review here.
This Keto Meatloaf Stuffed with Cheese will knock your tastebuds out with its amazing flavor! Using budget friendly pork chorizo with the beef really packs a flavor punch!
I have to say, I squealed when I cut into this Mexican meatloaf. The melty cheese immediately started oozing out and just looked absolutely amazing!
Meatloaf is that classic American dinner that is so comforting and homey. I can’t imagine a kid not growing up with memories of mom bringing meatloaf to the table with a big pile of mashed potatoes! Use cauliflower mash now, of course.
This pork and beef meatloaf though. It is to. die. for. and so easy on your wallet! By using chorizo as half of the meat instead of all ground beef, we have brought down the cost a bit. I’m all for that!
This Mexican meatloaf recipe was really the brainchild of having some chorizo in the fridge that needed to be used. I had bought ground beef for meatloaf, but it wasn’t going to be this amazing meatloaf. It was going to be boring meatloaf. I am so glad I had that chorizo because this is seriously amazing and a new favorite!
Keto meatloaf needs a binder, and in most meatloaf recipes that would be breadcrumbs. Luckily, coconut flour or almond flour resemble fine breadcrumbs and are the perfect binders for this cheesy Mexican meatloaf recipe.
But for this keto meatloaf recipe, you can use either almond or coconut flour as a binder or you can use breadcrumbs.
I stuffed this meatloaf with cheddar cheese which adds to the wow factor when you cut into it! After I pressed half of the Mexican meatloaf mixture into the pan, I used a block of mild cheddar cheese and I cut 6 ounces of it into chunks and put it down the middle leaving about an inch on each side.
Then I put the rest of the meatloaf mixture on top and pressed it down.
Just look at that amazing cheese! After the meatloaf came out of the oven, I let it rest for about 10 minutes, then I served it with jarred salsa.
Some other dinner recipes you are sure to love are my delicious crispy chicken thighs, Keto Chili without beans, Instant Pot Crack Chicken, and Chicken Thighs in the Instant Pot.
⭐ Did you make this Mexican Cheesy Meatloaf recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Meatloaf Stuffed with Cheese
INGREDIENTS
- 1 lb Ground beef (I used 80/20)
- 1 lb Ground Chorizo
- 1 Egg
- 1/2 cup Coconut flour or 1 cup Almond flour (click here to see my favorite brand)
- 1/4 Red onion, minced (optional)
- 2 Garlic cloves, minced
- 1/2 tablespoon Garlic powder
- 1/2 tablespoon Onion powder
- 1/2 tablespoon Smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 oz Mild or sharp cheddar cheese block, cut into chunks
- 1/2 cup Salsa
INSTRUCTIONS
- 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)
- 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. Serve with salsa.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- If you are not too keen on chorizo, just use more ground beef or even ground pork!
- You could use mild cheddar, sharp cheddar, or medium cheddar. Whichever you prefer
- Don't over work the meatloaf mixture or your meatloaf will be dense.
- Using a loaf pan helps the meatloaf keep its shape. You could also form it into a loaf shape on a foil lined sheet pan.
NUTRITION
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!
Clarissa says
Pinning! And drooling…. <3
-Clarissa @ The View From Here
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.