HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Stuffed Mexican Meatloaves
Cheesy Stuffed Mexican Meatloaves

Cheesy Stuffed Mexican Meatloaves

with Rice and Pickled Jalapeño

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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 Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit


2 unit

Poblano Pepper

1 unit


2 unit


1 cup

Jasmine Rice

20 ounce

Ground Pork

½ cup

Panko Breadcrumbs


2 tablespoon

Southwest Spice Blend

1 cup

Mexican Cheese Blend


2 unit

Roma Tomato

8 tablespoon

Sour Cream


Not included in your delivery

1 teaspoon


2 teaspoon

Olive Oil

1 tablespoon



1 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Medium Bowl
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Trim scallions; thinly slice greens and mince whites. Thinly slice poblanos. Thinly slice jalapeño, removing seeds and ribs for less heat. Zest 1 tsp zest from limes; quarter limes. In a small bowl, combine jalapeño, 1 tsp sugar, salt, and the juice from 1 lime wedge.


Place rice, 1¾ cup water, and a large pinch of salt in a medium, 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 and keep covered until ready to serve.


In a medium bowl, combine pork, scallion whites, panko, Southwest Spice, and 2 tsp salt. Quarter mixture; flatten into ½-inch-thick rounds. Set aside half the cheese for topping. Divide remaining cheese between each round. Fold edges of meat around cheese, sealing to create four 1-inch-tall loaves.


Place meatloaves on one side of a lightly oiled baking sheet. Toss poblanos on other side of sheet with a large drizzle of olive oil and a pinch of salt and pepper. Bake until meatloaves are just cooked through and poblanos are 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.


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


Fluff rice and 1 TBSP butter with a fork and season with salt and pepper. Divide rice between plates. Top with meatloaves, poblanos, salsa, and a dollop of lime crema. Garnish with pickled jalapeño (draining before adding) and remaining scallion greens. Serve with remaining lime wedges on the side.