It’s Cinco de Mayo, so I’m making a meatloaf with Mexican inspired flavors. I love meatloaf, and this version is one of my all time favorites!

To start, in place of a sweet ketchup or barbecue sauce, we will use 1 cup of jarred salsa sweetened with 3 tablespoons brown sugar. 

Stir together well and set aside. Next, rip up and place 4 corn tortillas in a food processor.

Process until you have fine crumbs.

Add 3 eggs, 1/2 cup sour cream, 3 scallions, 2 tablespoons pickled jalapenos or diced green chiles if you want a milder heat level, 1 tablespoon chile powder, 1 teaspoon cumin, 1 tablespoon minced fresh cilantro, 1 teapsoon salt, and 1/2 teaspoon pepper. 

Process until smooth.

Add 1 1/2 pounds of ground beef.

Pulse just until combined, 5 or 6 pulses.

Line a 1 quart loaf pan or bowl with plastic wrap, and pack the meat mixture in.

Spray a sheet of foil with baking spray, and turn the bowl onto the foil.

Lift the bowl off, and remove the plastic wrap.

Spread half the salsa mixture over the top. If you’re using the oven, place the foil on a baking sheet and bake at 350 for 1 hour and 10 minutes, until an instant read thermometer reads 160. 

I’m using the pressure cooker, so I will lower the meatloaf into into insert.

Make sure the valve is on sealing, and set it for high pressure, 25 minutes.

Once it beeps, do an instant release of the pressure by carefully switching the valve to ” once the pin has dropped, open the lid.

 For both oven or pressure cooker, sprinkle 1 cup Mexican style shredded cheese on top and let it sit, to rest the meatloaf and melt the cheese, 10 to 15 minutes.

Serve with extra salsa mixture on the side.