Weekly Winner: My new-found meatloaf fixation turns south…. Of the border, that is.

As this will be my fourth meatloaf entry, I guess it’s safe to say that I am no longer ambivalent about meatloaf.  I now seem to always be on the lookout for an interesting take on the everyday “loaf of meat”. This latest discovery had two major points in its favor.  One, my husband was born in Albuquerque and has a deep and abiding love of chile peppers, so when I saw that this had poblano peppers in it — score one for the meatloaf.  Then, there is the Queso Gravy. Excuse me??? Cheese Gravy????  Game, set and match – meatloaf!

South-of-the-Border Meatloaf with Lime Queso Gravy was an absolute triumph.  The meatloaf itself was great, but then you add the queso gravy and … Um, yeah…. Home run.  Another great thing about the recipe is that it is designed to make individual “mini” meatloaves.  There is something supremely satisfying about sitting down to your own meatloaf.  No sharing!  Not that you can’t turn any meatloaf recipe into individual mini-meatloaves (trust me, I have!) but it’s just nice that they start out this way so there’s no tinkering with timing or oven temperature.

If there is a problem with this recipe, it’s that I have no idea where this one came from.  I can’t seem to find the source anywhere.  Regardless, it’s a keeper!  Did I mention the cheese gravy??  I mean, seriously!!

South-of-the-Border Meatloaf with Lime Queso Gravy

Serves 6


2-3/4 cups whole milk, divided

2 eggs

1 Tbsp kosher salt

1 Tbsp chili powder

2 tsp each black pepper and dried oregano

2 tsp each ground cumin and ground coriander

3 slices white sandwich bread, torn

1 cup diced white onions

1 cup diced poblano chiles

2 large cloves garlic

1 lb ground chuck

1 lb ground pork

2 Tbsp unsalted butter

2 Tbsp flour

2 cups shredded Monterey Jack cheese

1 Tbsp fresh lime juice

Minced zest of 1/2 lime

Salt and cayenne pepper to taste


  1. Preheat oven to 400F.  Line a baking sheet with foil
  2. Whisk together 3/4 cup milk, eggs, 1 Tbsp salt, chili powder, black pepper, oregano, cumin and coriander.  Add bread and mash together with a fork.
  3. Mince onions, poblano and garlic in a food processor
  4. Combine ground chuck, ground pork, minced onion mixture, and bread mixture.
  5. Divide meatloaf mixture into six equal portions, shape into mini loaves, and arrange on prepared baking sheet.  Cook meatloaves until an instant-read thermometer inserted into the centers registers 165F, about 35 minutes.  Let meatloaf rest about 10 minutes while making gravy.
  6. Melt butter in a saucepan over medium heat.  Whisk in flour; cook 2 minutes.
  7. Slowly whisk in 2 cups milk until smooth.  Bring mixture to a boil; reduce heat and simmer 5 minutes.
  8. Off heat, whisk in cheese, lime juice, and zest until cheese melts; season with salt and cayenne.

1 Comment (+add yours?)

  1. Trackback: Nashville’s Style – Hot Chicken | Splendid Recipes and More

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