Chef Cuso’s Triva Tidbit

The Spanish word for meatloaf is “albondigon,” which aptly means big meatball. Throughout Mexico, you’ll find regional recipes, with the southern ones being the most complex. Cooks might fry the meatloaf in lard, stuff it with tasty treasures, steam it, or grill it.

Why You’ll Love This Smoked Mexican Meatloaf

1. Versatility! Let your inner chef run wild with various versions from around the world.

2. You can easily spice it up! For more heat, simply add hot sauce.

3. A zesty departure from everyday meatloaf. Try it as a log!

4. Vibrant and memorable flavors

5. Ooey, gooey, cheesy delight. What’s not to like?

6. The shape of the loaf keeps it moist and juicy, or you can get playful and use your meat as an artistic medium.

7. Makes luscious leftovers (sandwich anyone?)

It’s Smokin’!

I am often asked about the right smoking wood to use for different types of meat. Sometimes it’s a matter of personal preference. For this recipe, I recommend pecan (nutty), apple (gently sweet), pear (mild background notes, cherry (lightly sweet), or hickory (bold). 

Tips for Making the Best Mexican Meatloaf

• Choose meat with a higher fat ratio (80/20% is ideal). 
• If you plan to use a meat other than ground beef, ensure you adjust the fat level accordingly. The leaner the meat, the more fat you need.
• Don’t be shy with your seasonings. Besides what I’ve suggested here, you can try any number of my all-natural blends in your Mexican meatloaf.
• If you want the meatloaf even cheesier, put some shredded cheese directly into the meat.
• Just as you don’t over-knead bread, avoid over-mixing the meat. Over-mixing makes it dense.
• If you are adding personal ingredients, watch the amount of moisture/dryness. Too many dry ingredients, and the meatloaf becomes a brick. With too many wet ingredients, it falls apart.
• If you want to experiment with different flavor profiles for your cheesy Mexican meatloaf, consider using small loaf pans. That way, you can create three or four variations and determine which one you like best.
• Watch the internal temperature of the Mexican meatloaf so it doesn’t overcook. The safe internal temperature is 160°F to 165°F. If you have one, definitely use your meat thermometer for accuracy.
• Don’t skip the resting stage. 15 minutes makes a world of difference in terms of juiciness

Question for the Chef: What is Queso?

Queso is a frequent visitor to Mexican tables. The cheesy sauce becomes an appetizer, a snack, and a condiment. The word queso means (wait for it) “cheese! Depending on the cook, Queso includes chilies, tomatoes, onions, and cumin. Some cooks use their personal spice blends, too. I prefer Oaxaca cheese for this, but Monterey Jack or American can also be used.

Pitmaster Pointer

If you plan to make your Mexican meatloaf ahead, it’s best if you wrap it whole, rather than sliced. This retains moisture, so the meatloaf doesn’t dry out. If possible, don’t freeze it.

Homemade Spicy Mexican Meatloaf: Storage and Reheating

You can cover and slide your meatloaf pan right into the refrigerator for up to four days, provided it lasts that long (not likely!). 

Alternatively, put it into an airtight bag or food storage container for up to four days.

Freezing

Freezing: Wait until your loaf is completely cool. Slice it into even portions. Wrap it in plastic, followed by an airtight freezer bag. In this form, the shelf life is about 3 months.

Note that you can follow this procedure with uncooked meatloaf mix as well. It will be ready to go the next time you have a hankering. For single-serve portions, simply wrap each slice separately for easy grab-and-go.

Shelf Life: 3 months

Reheating

Meatloaf is a sturdy creation. It takes well to a variety of reheating methods. The choice is really personal.

Air Fryer: Best for single slices. Line the air fryer with parchment paper. Lightly spray the meatloaf with cooking oil. This prevents sticking. When the air fryer reaches 350°F, put the pieces one or two at a time inside. Cook for 3-5 minutes.

Microwave: Best for single serves. Put the Mexican meatloaf on a plate. Dampen a paper towel with water or stock and put it on top. Heat on low for 30 seconds at a time until it’s hot enough for you

Oven: Best if you have a solid loaf piece: Set the oven to 250°F. Warm for 25-30 minutes, basting it with a little beef sauce for moisture.

Skillet: Best for slices. Put your skillet over medium heat with some type of oil (try bacon grease. Just trust me!). Put the pieces into the pan, flipping them after about 4 minutes. Watch for crunchy edges. 

Meatloaf Minutia

• In 2009, Germany, the largest meatloaf ever created, weighed in at just over 6,874 pounds.
• National Meatloaf Day comes every year on October 18th. Show your appreciation and cook up something special!

FAQs

Why is my smoked meatloaf dry?

There can be a couple of culprits. You may have overcooked it beyond 165°F in the interior. There’s also the chance you forgot to let the meat rest. This is essential for juiciness. Lastly, you may have used low-fat ground beef, which can cause the meat to tighten up.

Why did my Mexican meatloaf fall apart?

If you add too many components beyond the basic recipe without adjusting the binder, the meat has no way of staying as one loaf. Remember to keep your cuts of vegetables small, with lightly applied spices.. Our all-natural, non-GMO Cuso’s Grass Seasoning and Cuso’s Dust Seasoning are two fantastic options that won’t overwhelm the other flavors you’re creating.

Why does my cheesy Mexican loaf seem dense?

Meatloaf can come out dense when you mix it too much, causing the proteins to bind. You end up with something akin to a rubbery texture. One cure is mixing your ingredients using a fork. It’s less tempting to press together. 

What can I substitute for breadcrumbs in this Mexican meatloaf recipe?

Quick-cooking oats work pretty well, along with potato flakes, crushed crackers, or pretzels. 

People Also Ask

Where did Meatloaf originate?

If you look at modern civilizations, you’ll find something resembling meatloaf using scraps. It was practical, especially when food was scarce. Romans like theirs mixed with pine nuts and wine. In 17th-century France, cooks made meatloaf with an encasement of gelatin. It might also include ham, nutmeg, and lemon rind.

In the United States, meatloaf became a staple during the Great Depression and World War II. The standard recipe at that time used beef, pork, and liver, sometimes with the additions of vegetable soup and cereal.Perhaps the craziest twist was in the 1950s when you could find banana or peach meatloaf. 

What pairs well with smoked Mexican meatloaf?

For beverages, consider Zinfandel, fruity Merlot, Cabernet Sauvignon, root beer, and sweet tea. As for side dishes, how about old-fashioned deviled eggs kicked up a notch by smoking them? There are other options, such as mac and cheese, Southwest-style grilled vegetables, or my Carne Asada Fries, which also feature Mexican flavors.

How do I fix Mushy homemade meatloaf?

Your mushiness comes from having too much liquid. When this happens, you boil your meat instead of smoking or baking it. If you haven’t started cooking yet, gently squeeze it out. Just make sure you don’t take too much. Or, add more binders.

If you’ve already baked the loaf, remove it from the pan and place it on a baking tin. Return it to the oven on low until some of the moisture has dissipated. It won’t look quite like a loaf, but it won’t be mushy.  

What can I make from leftover Mexican meatloaf?

Many things, depending on how you prepare it for substitution.

• Homemade Mexican Pizza
• Tacos
• Chili
• Quiche filling
• Macaroni or rice casserole
• Egg and beef scramble
• Grilled cheese with bacon and meatloaf
• Egg rolls or dumplings
• Stuffed green or hot peppers
• Shepherd’s pie
• Stromboili
• Soup

Can I use ground chicken in place of beef for Mexican meatloaf?

Absolutely. Ground chicken makes a lovely meatloaf. You may want to adjust your seasonings slightly. Ideas include Cuso’s Hot Honey, Tequila Lime Habanero, and Smoky Garlic Buffalo Seasoning.

Chef Cuso’s Related Recipes & Blogs:

I have several recipes for Mexican-inspired dishes, cheesy delights, and comfort food that brings joy to your soul, featuring my all-natural Seasoning line. Here are just a few.

Mexican-Inspired Recipes

Carne Asada Tacos: Our Tequila Lime Habanero Seasoning brings out bright flavors to a blend of skirt steak, garlic, marinade, and pico

Homemade Mexican Pizza Using oak, maple, or ash as your heat supply. Add taco seasoning and green tomatoes for a South-of-the-border deliciousness.

Mexican Pulled Pork: A slow-cooked recipe that’s sweet, tangy, and zesty using Cuso’s Dust and Spicy Garlic Buffalo seasoning for a punch of heat.

Mexican Style Ribs: Cuso’s Tequila Lime Habanero combines with Southwest Sand and pineapple guacamole for fall-off-the-bone, flavorful ribs

Mexican Style Tartare: A unique mix of radishes, jalapenos, lime, Tequila Lime Habanero, and Cuso’s Coconut Rum Seasoning. Simply scrumptious

Comfort Meals

My favorite Comfort Meal: Start with salmon, add sundried tomatoes, onions, spinach, white wine, Italian seasoning, and creamy yogurt with my Lemon Pepper over pasta.

Mexican Comfort Food: Perfect warm up for winter: Potatoes, tomato, cheese, Cuso’s Roasted Garlic Onion, jalapeno, and generous cheese

Other Cheesy Recipes

Birria Grilled Cheese: Chuck roast with eight slices of your favorite cheese, eight slices of your favorite cheese with Cuso’s Dirt® Seasoning and Cuso’s Gravel Seasoning.

Forget the Meat, Give us More Cheese: Would you believe mac n’ cheese with wagyu? This is one of my favorite cheese dishes.

Keep in Touch

Try this recipe, review it, and tag us on Instagram @CusoCuts for a chance to be featured! We’d love to get your feedback. Also, if you have a great twist on meatloaf, share it!

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