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Cinco Salsa Mexican meatloaf

Updated: Mar 16

Meatloaf All Tex-Mexed Up

Ready for a twist on Mom’s meatloaf? This version swaps Cinco Salsa for the usual ketchup for an amazingly different flavor profile. You can even make it gluten free by using tortilla chips instead of breadcrumbs!


1 Tbsp butter

1/2 cup onion finely diced

6 (or 18) cloves pressed or minced garlic

2-4 finely diced jalapeños

2 tsp chopped cilantro, extra for garnish

2 eggs beaten

2 lbs lean ground beef

1 16-oz jar or more Vato Blanco Cinco Salsa (divided use)

3 Tbsp crema or sour cream

1 cup plain bread crumbs (for GF sub tortilla chips in food processor)

1/2 tsp cumin

1 Tbsp smoked (or regular) paprika

1 tsp salt

1 1/2 Tbsp fresh ground black pepper

1 Tbsp Worcestershire sauce)

1/4 cup Cotija cheese for sprinkling, cilantro sprig for garnish.


  1. Preheat oven to 350.

  2. Melt butter in a skillet over low/medium heat, and cook onion, jalapeño, and garlic until onion is soft and translucent, about 5 minutes. Season with cumin, paprika, salt, and pepper.

  3. In large bowl, add meat and all ingredients except for about 1/2 jar of divided use Cinco salsa. Mix gently with hands, until uniformly blended.

  4. Bake uncovered in the preheated oven for 45 minutes.

  5. Increase oven temperature to 400 degrees. Slather remaining Cinco salsa on top of loaf. Bake an additional 15 minutes. Let rest for 10 min, slice and serve.

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