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
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
Based on 149 reviews
Suzanne · 08/08/25
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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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