Best 10 Spicy Tamale Meatloaf Recipes

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Foodies prepare yourselves for a flavor fiesta with our spicy tamale meatloaf culinary guide! Ready your taste buds for an explosion of zesty spices and succulent flavors. In this article, we'll take you on a journey to discover the perfect recipe for a spicy tamale meatloaf that will please even the most discerning palate. Dive into the world of bold flavors and learn how to create a dish that combines the hearty comfort of a classic meatloaf with the vibrant kick of tamales. Get ready to tantalize your taste buds and impress your family and friends with this exceptional fusion of Mexican-inspired and American comfort food.

Let's cook with our recipes!

CLASSIC SPICY MEATLOAF



Classic Spicy Meatloaf image

This is my family's favorite meatloaf recipe. Onion may be substituted for green onions (scallions).

Provided by Angela Smith

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h30m

Yield 6

Number Of Ingredients 15

2 tablespoons unsalted butter
1 cup finely chopped onion
½ cup finely chopped green onions
1 carrot, finely chopped
1 rib celery, finely chopped
1 tablespoon minced garlic
⅔ cup ketchup, divided
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 ½ teaspoons ground black pepper
1 ½ pounds ground beef
¾ pound spicy ground pork sausage
1 cup bread crumbs
⅓ cup minced fresh parsley
2 large eggs, slightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in a large heavy skillet over medium heat; cook and stir onion, green onions, carrot, celery, and garlic until fragrant, about 5 minutes. Cover skillet with a lid and cook, stirring occasionally, until carrot is tender, about 5 more minutes. Stir 1/3 cup ketchup, Worcestershire sauce, salt, and pepper into vegetable mixture; cook until warmed through, about 1 minute.
  • Mix ground beef, sausage, vegetable mixture, bread crumbs, parsley, and eggs in a large bowl; form into a loaf and place in a rectangular baking pan with 2-inch high sides. Cover loaf with remaining 1/3 cup ketchup.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 531.9 calories, Carbohydrate 26.2 g, Cholesterol 172.9 mg, Fat 32.9 g, Fiber 2.3 g, Protein 32.5 g, SaturatedFat 13.1 g, Sodium 1691.1 mg, Sugar 9.5 g

TAMALE LOAF



Tamale Loaf image

If you like Southwest-style food, then perhaps you'll enjoy this zesty meat loaf. I've made it for large groups and have received many compliments.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8-10 servings.

Number Of Ingredients 13

1 pound lean ground beef
1 cup chopped celery
1 cup chopped green pepper
1/2 cup chopped onion
2 cans (8 ounces each) tomato sauce
1 cup yellow cornmeal
1 can (14-3/4 ounces) cream-style corn
1 can (4-1/4 ounces) chopped ripe olives, drained
2 large eggs, lightly beaten
1 tablespoon chili powder
2 teaspoons salt
1/2 teaspoon pepper
Taco sauce, optional

Steps:

  • In a large saucepan, cook beef, celery, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, cornmeal, corn, olives, eggs, chili powder, salt and pepper. , Pour into a well-greased 9x5-in. loaf pan. Bake, uncovered, at 350° for 1-1/2 hours until a thermometer reaches 160°. Serve with taco sauce if desired.

Nutrition Facts : Calories 215 calories, Fat 8g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 854mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.

SPICY TAMALE MEATLOAF



Spicy Tamale Meatloaf image

This meatloaf has the taste and texture of an authentic tamale when you add beans, corn and green chiles to the mix.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 6

Number Of Ingredients 13

1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (15.25 oz) whole kernel sweet corn, drained
1 lb lean (at least 80%) ground beef
1 cup Progresso™ plain bread crumbs
1/3 cup milk
2 tablespoons chopped fresh cilantro
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (1 oz) Old El Paso™ taco seasoning mix
1 small onion, chopped
1 egg
1/3 cup Old El Paso™ taco sauce
1 tablespoon lime juice
1 tablespoon olive oil

Steps:

  • Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. Reserve 3/4 cup of the black beans and 3/4 cup of the corn in small bowl. Place remaining black beans and corn in food processor. Cover; process 5 to 7 times, scraping down sides as necessary, until beans and corn are slightly broken up and mashed but still have texture.
  • Transfer bean and corn mixture to large bowl. Add beef, bread crumbs and milk along with 1 tablespoon of the cilantro, the chiles, taco seasoning mix, onion and egg. Gently work together until just combined. Do not over mix.
  • Shape mixture into 8x4-inch loaf. Place in pan. Spread taco sauce on top of loaf.
  • Bake uncovered 1 hour to 1 hour 15 minutes or until meat thermometer inserted in center of loaf reads 160°F; drain. Let stand 10 minutes.
  • Meanwhile, in small bowl, mix reserved black beans and corn with remaining 1 tablespoon cilantro. Toss mixture with lime juice and olive oil. Season to taste with salt and pepper.
  • Cut meatloaf into slices to serve. Serve with black bean and corn salsa and other desired garnishes, such as sour cream, shredded cheese and guacamole.

Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 80 mg, Fat 1, Fiber 7 g, Protein 23 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1/2 g

SPICY, GARLICKY MEATLOAF



Spicy, Garlicky Meatloaf image

This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form. A combination of chilies and sage add a spicy, earthy note, and a glaze of tomato paste and olive oil elevates a traditional dish away from its ketchup roots. The pine nuts are a visual cue: this is something a little different. And it tastes great the day after.

Provided by Melissa Clark

Categories     dinner, easy, weekday, main course

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 14

3 large eggs, lightly beaten
5 garlic cloves, minced
3 scallions, white and light green parts, finely chopped
1 medium jalapeño pepper, seeded and finely chopped
1 tablespoon chopped fresh sage
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup dried bread crumbs
3 tablespoons chicken stock, heavy cream or milk
1 pound ground pork
1 pound ground beef
1 tablespoon tomato paste
1/2 tablespoon extra virgin olive oil
2 tablespoons pine nuts (optional)

Steps:

  • Heat oven to 350 degrees. In a large bowl, whisk eggs, garlic, scallions, jalapeño, sage, salt and black pepper.
  • In a separate bowl, stir together bread crumbs and stock, cream or milk. Let stand five minutes.
  • Add pork, beef and soaked bread crumbs to egg mixture. Knead ingredients together until just combined. Press mixture evenly into an 8- or 9-inch loaf pan. Bake for 55 minutes.
  • Meanwhile, whisk together the tomato paste and olive oil. After meatloaf has finished baking, brush top with glaze; sprinkle with pine nuts, if using. Bake 15 minutes more (glaze will be thick and a meat thermometer should read 160 degrees). Let meatloaf rest for 10 minutes before slicing and serving.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 10 grams, Sodium 383 milligrams, Sugar 1 gram, TransFat 1 gram

TAMALE LOAF



Tamale Loaf image

Grams Tamale Loaf- a recipe my husband grew up on and now my own boys will be able to enjoy it just the same. All ingredients are tweakable to suit your families taste bud needs.. Hope you enjoy a simple but yummy loaf.. :)

Provided by Mama Jen

Categories     Savory Pies

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 13

1 tablespoon butter
1 yellow onion, chopped
2 -3 garlic cloves, minced
1 lb ground turkey (or hamburger)
1 tablespoon chili powder
1 (14 ounce) can creamed corn
1 (14 ounce) can diced tomatoes (drained)
1 cup yellow cornmeal
2 large eggs, beaten
seasoning salt (to taste)
garlic salt (to taste)
1 (6 ounce) can black olives, medium
cheddar cheese, shredded (optional)

Steps:

  • Pre-heat oven to 350'.
  • Saute onions and garlic in 1 tbs butter.
  • Add in meat and chili powder and cook till meat looses color.
  • In separate kettle cook corn, tomatoes and corn meal into a mush. Go slowly and stir as it will stick. Stir in beaten eggs, then meat mixture- add olives and mix until evenly combined.
  • Put into a large 9x12 greased casserole pan and bake uncovered for 45 mins to 1 hour or until center is dried out and firm. If using cheese top last 20 minutes
  • Topping Ideas: Salsa, Sour Cream, Hot Sauce.

Nutrition Facts : Calories 256.7, Fat 10.7, SaturatedFat 3, Cholesterol 101.5, Sodium 542.7, Carbohydrate 28.2, Fiber 3.7, Sugar 4.4, Protein 14.5

SPICY SHRIMP TAMALES WITH ROASTED TOMATILLO SAUCE AND GOAT CHEESE



Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese image

Provided by Tyler Florence

Categories     main-dish

Time 2h45m

Yield 2 dozen

Number Of Ingredients 17

1 pound tomatillos, husked
1 white onion, peeled
4 garlic cloves
2 Anaheim green chiles, stems removed
2 teaspoons cumin
1 teaspoon salt
1/2 cup cilantro
2 cups prepared masa
6 ounces goat cheese, room temperature
1 bag dried cornhusks, cleaned and soaked
2 pounds jumbo shrimp, cleaned
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon coriander
Salt and pepper, to taste
2 tablespoons olive oil

Steps:

  • Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes. Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan. Add the cumin, salt, and cilantro. Pulse the mixture until combined but still chunky. You may add a bit of water or broth if the mixture is too thick. Reserve half the sauce to serve with the tamales.
  • In a deep bowl, combine the masa and remaining half of the tomatillo sauce. Beat until fully incorporated and the dough is green. Fold in the softened goat cheese.
  • Set the cornhusks on a sheet pan covered by a damp towel. Lay the husk flat on a plate with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa mixture over the surface of the husk with a tablespoon that is dipped in water. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
  • Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
  • Coat the shrimp with cumin, chili powder, cayenne, coriander, salt, and pepper. Heat oil in a saute pan, cook the shrimp for 5 minutes until pink. To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top.

SPICY BEEF TAMALES



Spicy Beef Tamales image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 4 servings of 2 tamales per serving

Number Of Ingredients 17

4 ears fresh un-husked corn
1 tablespoon olive oil
1 onion sliced
1 1/2 pounds ground beef
1 (6-ounce) can tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon celery salt
Salt
Freshly ground black pepper
1 cup yellow cornmeal
1 teaspoon salt
2 cups water, divided
4 tablespoons butter
1 teaspoon baking powder
1 jalapeno, seeded and minced (use gloves when handling)
1/2 cup Monterey Jack cheese

Steps:

  • Husk corn, discarding the silk. Place corn husks in a large pot and pour boiling water over them, and allow to soak for 30 minutes. Drain and pat dry, leaving moist but not wet.
  • Cut the kernels from the corn to equal about 1 1/2 cups. Of this amount, puree 1 cup of the kernels in a food processor and leave the other kernels whole. Set aside.
  • Heat olive oil and saute onion until translucent. Add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Drain off extra fat and divide into even amounts per the number of tamales you will be making.
  • Combine cornmeal, salt, and 1 cup water in a mixing bowl. Bring another 1 cup of water to a boil and stir in cornmeal mixture, stirring constantly until thickened. Remove from heat and whisk in butter, baking powder, pureed corn, whole corn kernels, and jalapeno.
  • The tamales are eaten directly from the corn husk casings in which they are steamed. To make tamale casings for steaming: Tear corn husks into strips. Some of these will be woven together and should be at least an inch wide. You will also need about 16 narrower strips (1/4 to 1/2 inch wide) to secure the ends of the tamales. Lay 4 strips or so side by side, and then weave another 4 or so through in a perpendicular fashion to make 8 rectangles about 8 inches square. Each tamale will be filled with even amounts of the corn mixture, beef mixture and cheese. Spoon some of the corn mixture (between 2 and 4 tablespoons) into the center of each tamale case and spread to make a layer. Then spoon an even amount of the ground beef mixture into the center of corn mixture on each tamale. Top beef mixture with even amounts of cheese on each tamale. At this point, begin 1 or 2 pans of boiling water, each fitted with a steaming rack (You will need enough steaming space over the pans to accommodate the tamales.) Fold the corn husks so the corn filling encases the meat filling and cheese. Secure the ends of the tamales casings by tying shut with pieces of corn husk. Place tamales on racks and steam - covered - for about 20 minutes to a half hour, replenishing water in pan(s) as needed. Let rest briefly before serving.

SPICY MEAT LOAF



Spicy Meat Loaf image

This is not your typical meat loaf! The green chili salsa really gives it some zip, and the pork sausage combined with the beef adds variety. Meat loaves of all kinds are a favorite around here.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 6

2 eggs
1/2 cup green or red chili salsa
1 cup seasoned bread crumbs
2 pounds ground beef
1/2 pound bulk pork sausage
Additional salsa, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, salsa and bread crumbs. Crumble beef and sausage over mixture and mix well. Press into an ungreased 9x5-in. loaf pan. , Bake, uncovered, 1 hour or until no pink remains and a thermometer reads 160°; drain. Top with additional salsa if desired.

Nutrition Facts : Calories 249 calories, Fat 14g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 408mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein.

SPICY TEX MEX MEATLOAF



Spicy Tex Mex Meatloaf image

Spicy meatloaf full of heat, cheese, beans, olives, cilantro and yumminess! Serve on a bed of shredded lettuce topped with cheese, sour cream, olives and salsa. Oh and a sprinkle of fresh cilantro or fresh parsley.

Provided by Rita1652

Categories     Cheese

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
1 cup minced onion
3 garlic cloves, minced
1 jalapeno pepper, minced
1/2 cup seasoned bread crumbs
2 eggs
1/4 cup salsa (hot or mild as you like)
1 tablespoon chili powder
1 cup refried beans
1/4 cup chopped black olives
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon chopped fresh cilantro
1 1/2 lbs lean ground beef
1/2 lb ground pork
1/2 cup cubed cheddar cheese (size of dice)
1/2 cup shredded cheddar cheese
salsa
sour cream
shredded cheese
jalapeno

Steps:

  • Preheat oven to 350°F In heavy skillet, saute onion, garlic, and jalapeno in olive oil until tender, about 5 minutes add bread crumbs.
  • In large bowl, combine eggs, salsa, chili powder, refried beans, black olives, salt, cayenne pepper, cilantro and sauteed vegetables. Mix well until thoroughly combined. Add ground beef, pork and cubed cheese and mix gently but thoroughly with hands.
  • Shape meat into a loaf and place on a pan. Bake at 350 degrees for 55-60 minutes, until internal temperatures registers 160°F Sprinkle meatloaf with shredded cheese and bake 5 minutes more until cheese melts. Place onto serving platter, cover with foil, and let stand 15 minutes before slicing.
  • Serve with additional salsa, sour cream, cheese and jalapenos!

Nutrition Facts : Calories 537.6, Fat 31.3, SaturatedFat 12.8, Cholesterol 203, Sodium 865.4, Carbohydrate 18.8, Fiber 4, Sugar 2.6, Protein 43.6

SWEET SPICED TAMALES



Sweet Spiced Tamales image

A yummy Mexican side dish.

Provided by Sandis Take

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h30m

Yield 32

Number Of Ingredients 13

32 dried corn husks
1 cup vegetable shortening
1 teaspoon salt
3 cups masa harina
1 ½ cups warm water
½ cup firmly packed brown sugar
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla
⅔ cup chopped pecans
½ cup brown sugar, divided
32 5-inch lengths of kitchen twine

Steps:

  • Soak the dried corn husks in hot water until soft, 30-60 minutes.
  • Beat the shortening and salt with an electric mixer in a bowl until light and fluffy, and slowly beat in the masa harina 1/4 cup at a time, alternating with 1/4 cup water per addition, until the masa mixture is very light and fluffy. Beat in 1/2 cup brown sugar, baking powder, cinnamon, nutmeg, and vanilla until the mixture forms a soft, fluffy dough, about 5 minutes.
  • To assemble the tamales, drain the corn husks and pat them dry. Spread about 2 tablespoons of the masa dough onto a corn husk, forming a rectangle of dough 1/4 inch thick and about 2x3 inches in size. Spread the dough all the way to the right edge of the corn husk, and about 1/2 inch from the left edge. Spoon about 1 teaspoon pecans in a line down the center of the masa dough, and sprinkle the nuts with about 1 teaspoon of brown sugar.
  • Roll the right edge of the corn husk over the filling to the center of the tamale. Fold the left edge towards the center, rolling the filling into the dough, so the plain edge overlaps the rolled tamale. Fold the top end down and the bottom end up, making a tidy package, and tie securely with a piece of kitchen twine.
  • Fill a large saucepan with water, and place a steamer rack in the pan so the top of the rack is about 2 inches above the water. Place the filled tamales into the steamer with seam sides down. Bring to a boil, cover, and steam the tamales until firm and the dough releases easily from the corn husk, 1 1/2 to 2 hours.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 15.4 g, Fat 8.5 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 98.3 mg, Sugar 6.8 g

Tips:

  • Choose a high-quality ground beef. The better the quality of the beef, the better the meatloaf will be. Look for a ground beef that is at least 80% lean.
  • Use a variety of spices. The spices in this recipe are what give it its unique flavor. Be sure to use a variety of spices, including chili powder, cumin, and paprika.
  • Don't overmix the meatloaf. Overmixing the meatloaf will make it tough. Mix the ingredients just until they are combined.
  • Bake the meatloaf at a low temperature. This will help to keep the meatloaf moist and prevent it from drying out.
  • Let the meatloaf rest before slicing it. This will help to keep the juices in the meatloaf and prevent it from falling apart.

Conclusion:

This spicy tamale meatloaf is a delicious and easy-to-make dish. It's perfect for a weeknight meal or a special occasion. The combination of spices and the moist, flavorful meatloaf is sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, give this spicy tamale meatloaf a try. You won't be disappointed!

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