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Tex-Mex Meatloaf

by Maribel Rivero

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Tree Nut Free

Peanut Free

Corn Free

Contains Gluten

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

Oat, Rolled, American White Cheese, Mexican Oregano, Canola and Olive Oil Blend, Chipotle Powder, Butter, Coriander, Black Pepper, Cumin, Garlic, Granulated Onion, Egg, Heavy Cream, Onion, Kosher Salt, Green Beans, Jalapeno Peppers, Tomato Sauce, Granulated Garlic, Cocoa Powder, White Cheddar Cheese, Ground Beef, Whole Milk, Cauliflower

Contains milk, eggs.

Reviews

4.0

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 173 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Debbie · 08/30/25

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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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