This isn’t your average meatloaf.
This is meatloaf dressed to the nines.
Personal-sized meatloaves wrapped in tortillas with green chiles, tomatoes, cheddar cheese and tortilla chip crumbs topped with a fried onion and avocado garnish. Otherwise known as meatloaf burritos.
One of the best things in the entire universe.
When I say I could eat meatloaf everyday I’m not exaggerating. Whether it’s a classic version or one with more pizzazz like this southwestern version my taste buds do a happy dance.
Every single time.
Personal-sized meatloaves wrapped in tortillas with green chiles, tomatoes, cheddar cheese and tortilla chip crumbs topped with a fried onion and avocado garnish.
- Preheat oven to 400 degrees F. Line a large baking sheet with foil and grease lightly with butter.
- To a large mixing bowl add the sirloin, onion, garlic, tomatoes, tortilla crumbs, eggs, Worcestershire, cheese, and spices including about 1/2 teaspoon coarse salt and about 1/8 teaspoon black pepper. Use a fork to combine.
- Divide meat into 4 equal portions right in the bowl. Lay a flour tortilla out and add a portion of the meat a few inches from the edge - form into a "loaf" shape. Fold the end over the meat and then the sides, roll up and place on baking sheet seam side down. Repeat until all the burritos are made.
- Melt 2 tablespoons of butter and use a pastry brush to coat the burritos all over. Bake 25-30 minutes to an internal temperature of 165 degrees F. Check the burritos halfway through and if they are starting to brown too much cover them with foil.
- To make the topping heat a medium-size skillet over medium-low heat and melt butter and olive oil together. Add onion and cook until soft and browned, stirring often. Toss with the avocado, season with salt and pepper.
- To serve slice meatloaf with a serrated knife into 1" thick rounds. Garnish with onion mixture, fresh herbs and sour cream.