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 every day 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.
|Tex-Mex Meatloaf Burritos|| |
- 2 tablespoons butter, plus more for greasing pan
- 1 + ⅓ pounds ground sirloin
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 (11
ounce) can diced tomatoes & green chiles
- ⅔ cup tortilla chip crumbs (whiz tortilla chips in a food processor)
- 2 eggs, beaten
- 1 teaspoon Worcestershire
- 1 + ⅓ cups sharp cheddar cheese, shredded
- 1 teaspoon oregano, crushed between fingertips (preferably Mexican)
- 1 teaspoon chili powder
- coarse salt and fresh black pepper
- 4 (10" or 12") flour tortillas
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 ripe Hass avocado, cubed
- fresh chopped cilantro or parsley (optional)
- sour cream, for serving (optional)
- 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 ½ teaspoon coarse salt and about ⅛ 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.
- You can pick them up and eat them as is or slice up the burritos with a serrated knife into 1" thick rounds and garnish with onion mixture, fresh herbs, and sour cream.