Mexican Fiesta Meatloaf

This Mexican Fiesta Meatloaf takes classic comfort food in a bold Tex-Mex direction. Ground beef is mixed with Rotel, jalapeños, crushed tortilla chips, All In One Seasoning and Mexicana Sauce, then filled with cream cheese seasoned with Reaper Rub.

Cook it on the smoker for extra wood-fired flavor or prepare it in the oven for an easy family dinner.

Mexican Fiesta Meatloaf Recipe

Prep Time 15 minutes	Cook Time About 1 1/2 hours	Servings 6 to 8
Cooking Temperature 300°F	Finished Temperature 160°F	Method Smoker or oven

Ingredients

• 2 pounds ground beef
• 2 cans Rotel diced tomatoes and green chiles
• 1/2 onion, diced
• 2 jalapeños with the seeds, diced
• 1 large egg
• 2 cups crushed tortilla chips
• 2 tablespoons Blazing Star BBQ All In One Seasoning
• 2 tablespoons Melinda’s Mexicana Sauce
• 1 block cream cheese, cut in half lengthwise
• Blazing Star BBQ Reaper Rub, as needed for the cream cheese and outside of the meatloaf

Instructions

1. Preheat the smoker or oven. Set the cooking temperature to 300°F.
2. Mix the meatloaf. Add the ground beef, Rotel, diced onion, jalapeños, egg, crushed tortilla chips, All In One Seasoning and Mexicana Sauce to a large bowl. Mix until evenly combined without overworking the meat.
3. Form the base. Shape approximately half of the meat mixture into the bottom portion of a loaf on a suitable baking or smoker-safe pan.
4. Add the cream cheese filling. Cut the cream cheese block in half lengthwise and season it with Reaper Rub. Place the cream cheese down the center of the meatloaf.
5. Seal and season. Cover the cream cheese with the remaining meat mixture and seal the loaf completely. Season the outside with Reaper Rub or All In One Seasoning.
6. Cook the meatloaf. Place it in the smoker or oven and cook at 300°F until the center reaches an internal temperature of 160°F, approximately 1 1/2 hours.
7. Rest and serve. Allow the meatloaf to rest for about 10 minutes before slicing so the filling and juices have time to settle.

Mike’s Notes

• Keep the jalapeño seeds for the intended level of heat. Remove some or all of them for a milder meatloaf.
• Mix the ingredients only until combined. Overmixing can make the finished meatloaf dense.
• The cooking time can vary with the thickness of the loaf. Use the 160°F internal temperature as the final guide.
• Letting the meatloaf rest before slicing helps keep the cream cheese filling inside each serving.

Frequently Asked Questions

Can I make Mexican Fiesta Meatloaf in the oven?

Yes. Bake it at 300°F using the same instructions and cook until the center reaches 160°F.

Do I need to drain the Rotel?

The original recipe adds the Rotel directly to the mixture. The crushed tortilla chips help bind the meatloaf and absorb moisture while adding corn flavor.

How spicy is this meatloaf?

It has a noticeable kick from the jalapeños and Reaper Rub. Removing the jalapeño seeds and using All In One Seasoning on the outside will make it milder.

Why are crushed tortilla chips used instead of breadcrumbs?

The tortilla chips help hold the meatloaf together while complementing the Rotel, jalapeños and other Tex-Mex flavors.

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