Mexican meat loaf from Jane Butel's Tex-Mex Cookbook (page 125) by Jane Butel

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: New Mexican corn custard; Mexican-style corn custard (Elote)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bread crumbs or cracker crumbs for oatmeal.

  • kbrooks on February 04, 2026

    Major disappointment. Reading the recipe I thought this is going to be really bland, so I upped the garlic to 2 cloves, added 1/2 tsp mexican oregano, increased the cumin to 1/2 tsp. Because of all the liquid in the tomato sauce, I made the meatloaf without topping and refrigerated it for several hours hoping it would firm up. Then topped it with the additional sauce and the cheese. Baking time was off - took a little over 1-1/2 hours to reach the right internal temperature. Taste was OK, but texture was awful! Slicing it, even in thick slices, didn't hold together....crumbled into a wet mess. Definite non-repeat!

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