Cheesy Stuffed Mexican Meatloaves
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Cheesy Stuffed Mexican Meatloaves

Cheesy Stuffed Mexican Meatloaves

with Rice and Pickled Jalapeño

When we say cheesy, we’re serious. These mini loaves are not only stuffed with our blend of Mexican cheeses, but have MORE gooey cheese melted on top. (Step aside, cheeseburger). Ground pork makes the meatloaves extra-juicy, which is the perfect textural contrast to all the aforementioned cheesiness. If that doesn’t grab you yet, how about piling poblano peppers, fresh tomato salsa, and lime crema on the meatloaves? Bye bye, boring!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time


serving amount

2 unit


1 unit

Poblano Pepper

1 unit


1 unit


½ cup

Jasmine Rice

10 ounce

Ground Pork

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon

Southwest Spice Blend

½ cup

Mexican Cheese Blend

(Contains Milk)

1 unit

Roma Tomato

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

1 teaspoon


1 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)

1 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat49 g
Saturated Fat21 g
Carbohydrate63 g
Sugar7 g
Dietary Fiber5 g
Protein37 g
Cholesterol155 mg
Sodium430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Small pot
Medium Bowl
Baking Sheet



Adjust rack to middle position; preheat oven to 450 degrees. Wash and dry all produce. Trim scallions; thinly slice greens and mince whites. Thinly slice poblano. Thinly slice jalapeño, removing seeds and ribs for less heat. Zest 1 tsp zest from lime; quarter lime. In a small bowl, combine jalapeño, 1 tsp sugar, salt, and the juice from 1 lime wedge.

Cook Rice

Place rice, ¾ cup water, and a pinch of salt in a small, lidded pot. Bring to a boil over high heat. Once boiling, cover and reduce heat to low. Cook until tender, about 15 minutes. Turn off heat; keep covered until ready to serve.

Form and Stuff Meatloaves

In a medium bowl, combine pork, scallion whites, Southwest Spice, ¼ cup panko (we sent more), and 1 tsp salt. Halve mixture; flatten each piece into a wide, ½-inch-thick round. Set aside half the cheese for topping. Divide remaining cheese between the center of each round. Fold edges of meat around cheese, sealing to create two 1-inch-tall loaves.

Bake Meatloaves

Place meatloaves on one side of a lightly oiled baking sheet. Toss poblano on other side of sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake on middle rack until meatloaves are just cooked through and poblano is lightly browned and tender, 15-20 minutes. Remove baking sheet from oven and top meatloaves with remaining cheese. Return to oven and bake until cheese has melted, about 2 minutes longer.

Make Salsa and Lime Crema

Meanwhile, finely dice tomato. In a separate small bowl, combine tomato, half the scallion greens, half the lime zest, and a squeeze of lime juice. Season generously with salt and pepper. In another small bowl, combine sour cream, a squeeze of lime juice, remaining lime zest, and a pinch of salt.

Finish and Serve

Fluff rice with a fork; stir in 1 TBSP butter until melted. Divide rice between plates. Top with meatloaves, poblano, salsa, and a dollop of lime crema. Garnish with pickled jalapeño (draining before adding) and remaining scallion greens.