Muscle for life

Recipe of the Week: Mexican Meatloaf

Recipe of the Week: Mexican Meatloaf

If you like moist meatloaf and light Mexican flavors, you’ll love this recipe.

It’s one of the more popular meals from my cookbook, The Shredded Chef, because it’s easy to make, tastes great when reheated, and has a balanced macronutritional profile.




Calories per Serving


Protein per Serving

29 grams

Carbohydrates per Serving

30 grams

Fat per Serving

10 grams



1 pound lean ground turkey

1 pound lean ground chicken

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can whole kernel corn, drained and rinsed

1/2 (4 ounce) can fire-roasted diced green chilies

1 cup mild chunky salsa

1 (1 ounce) package dry taco seasoning mix

3/4 cup plain bread crumbs

3 egg whites

1 (28 ounce) can enchilada sauce, divided salt and ground black pepper to taste


  Mexican Meatloaf from the cook book The Shredded Chef.



Preheat the oven to 400 °F. Coat a 9 x 13 inch baking dish with cooking spray.

In a large mixing bowl, combine the ground turkey, ground chicken, black beans, corn, green chiles, salsa, taco seasoning, bread crumbs, and egg whites and mix thoroughly.

Form the mixture into a loaf shape and place inside the prepared baking dish, top with half of the enchilada sauce and place in the oven for 45 minutes.

Remove from the oven and top with the remaining enchilada sauce, return to the oven and bake until the meatloaf is no longer pink inside, about 10-15 minutes. A thermometer inserted into the center should read at least 160 °F.


What You End Up With

Mexican Meatloaf from the cook book The Shredded Chef.

And it tastes as good as it looks! Enjoy!

What did you think of this week’s recipe? Let me know in the comments below!

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Leave a Comment!
  • sharon spain

    Sounds great! I’ ll be making this, but with fat free refried beans. I have picky eaters here. Thanks Mike and keep em coming!

    • Michael Matthews

      Thanks Sharon! I hope you like it! More to come for sure! 🙂

  • Steph and Steven Lynch

    We just made this the other night and it was amazing, literally the best meatloaf we have ever had. Better than any beef meatloaf with gravy and mash potatoe’s. We are looking forward to buying your cook book. We just started following the tips in your books and both my husband and I have seen incredible results and we are just on our second week. Thank you for setting us on this exciting path.

    • Michael Matthews

      Thanks so much! I love the recipe too, and I’m excited for you! Let me know how things go!

  • George Chadwell

    Rediculous! I am in love with this meatloaf.

    • Michael Matthews

      Hahah it’s so good right?

  • David Dunn

    I can hardly wait to try the meatloaf! Thank you! David Dunn, Las Vegas, NV

    • Michael Matthews

      Nice, let me know what you think!

  • Joe

    Just made this for dinner. Smells and tastes great!

    • Michael Matthews


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  • Yanes

    Any idea with what I can substitute the chillies?

    • Hmm not off the top of my head but check Google there are good websites for food subs.

  • Jody

    Great meatloaf, Mike! Husband and kids enjoyed it too! Winner!

  • sandy

    Made this tonight for the first time. My 9 year old age one and a half servings. My 2 year old is working on the second half of her first serving. And this lifting mama is more than satisfied with her dinner after a tough legs day and today! Thanks… This is a keeper!

    • Awesome you and your family enjoyed it 🙂

      Keep up the good work and keep me posted!

  • Mat

    Hey Mike, how come this recipe macro and calorie breakdown is different from your Shredded cheff edition? I have 285cals 3g Fat, 32g Protein, 36g Carbs….Which one is right?

    Addicted to this recipe btw

    • Hmm I’ll check it out.

      Yeah it’s a great recipe. 🙂

      • Marc

        Is there any update on this question?

        • The exact macros and calories will really depend on the fat content of the meat, as well as the particular products/brands you use for the other ingredients. The only way to know for sure is to add up the ingredients you’re using and divide by the number of servings. MyFitnessPal has a handy recipe tool 🙂

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