Tex-Mex Meatloaf
This Tex-Mex, keto-friendly meatloaf skips the breadcrumbs in favor of pork rinds and leans into the savory with cheddar, onion, and a mariachi spice blend layered with cumin, oregano, and smoky chipotle. It’s baked until tender, then finished with a smooth queso sauce that carries just a hint of heat. On the side, cauliflower stands in for rice—simmered with tomato, garlic, and warm spices—alongside snappy green beans.
Nutritional facts
Protein
41g
Carbs
24g
Calories
660kcal
Fat
45g
Ingredients
Cauliflower, Whole Milk, Ground Beef, White Cheddar Cheese, Cocoa Powder, Granulated Garlic, Tomato Sauce, Jalapeno Peppers, Green Beans, Kosher Salt, Onion, Heavy Cream, Egg, Granulated Onion, Garlic, Cumin, Black Pepper, Coriander, Butter, Chipotle Powder, Canola and Olive Oil Blend, Mexican Oregano, American White Cheese, Oat, Rolled
Contains eggs, milk, cereals containing gluten.
Reviews
4.6
Based on 336 reviews
Suzanne · 06/22/26
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About Maribel Rivero
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
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