Tex-Mex Meatloaf with Cheddar Mashed Potatoes

This is some kicked-up meatloaf, for sure! We love traditional meat-and-potatoes meatloaf, but this variation was really, really good. And the potatoes were just insanely good!


This is a variation on this recipe by Emeril. Serve along with some roasted green beans.

Makes: 6 servings
Prep time: 30 minutes
Cook time: 1 hour 20 minutes
Printable Recipe

Ingredients for the meatloaf:

• 2 T olive oil
• 1 large onion, chopped
• 1 large red bell pepper, diced
• 1 poblano pepper, diced (you can substitute a green bell pepper, but the poblano will give you much better flavor. I've started to replace green bell peppers with poblanos whenever I can.)
• 2 T garlic, minced
• 1 1/2 t Emeril's Southwest Essence
• 1 t salt
• 1 t dried oregano, crumbled
• 1 lb ground sirloin
• 1 lb Mexican chorizo sausage, crumbled
• 1 cup crushed tortilla chops
• 2 eggs, beaten
• 1/2 cup heavy cream
• 1 cup chili sauce
• 2 T pepper jelly (I used a nice jalapeño jelly that was really yummy and not hot)
• 2 chipotle peppers in adobe sauce, plus 1 T adobo sauce
• Cheddar mashed potatoes (see below)

1. Place oil in a large skillet over medium-high heat and sauté the onion, bell pepper and poblano until very soft, about 6-8 minutes.

2. Add the garlic, Essence, salt, and oregano and cook for another 2 minutes. Remove from heat and allow to cool to room temperature.

3. Preheat oven to 350° F.

4. In a large mixing bowl, combine the cooled vegetables, ground sirloin and chorizo, tortilla chops, eggs, and heavy cream and mix until well-combined. Transfer to a 6x9 loaf pan and form into a smooth loaf.

5. Place the chili sauce, pepper jelly, chipotle peppers and adobo sauce in a food processor and blend until smooth. Spoon about 2/3rd of the mixture over the meatloaf while reserving the remaining 1/3rd.

6. Bake loaf until done, about 1 hour (internal temperature should be 150° F). Remove from oven and let set for 10 minutes. Cut into slices and serve drizzled with reserved sauce.

Cheddar Mashed Potatoes:

Makes: 6 servings
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients for the Cheddar Mashed Potatoes:

• 3 1/2 pounds large Idaho potatoes, peeled and cubed
• 8 T unsalted butter, melted
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 2 t salt
• 1 t ground white pepper
• 8 oz sharp Cheddar, grated (recommend Tillamook)

1. Place potatoes in a medium saucepan and cover with 1" of water. Bring to a boil over high heat, reduce to a simmer, and cook until fork-tender, about 12-15 minutes.

2. Strain the potatoes in a colander and return to the saucepan over medium-high heat to evaporate any remaining water.

3. Lower heat and add the butter, sour cream, heavy cream, salt and pepper.

4. Use a potato masher to mash into desired consistency.

5. Add cheese and stir until melted and combined. Serve.