Mexican Meatloaf with Chipotle BBQ Sauce

Mexican Meatloaf with Chipotle BBQ Sauce

Stevia In The Raw | Prep Time: 1 hr 30 mins | Cook Time: 1 hr 15 mins | Makes 8 servings


BBQ Sauce

2 cups tomato sauce
2 chipotle chiles in adobo, finely chopped, plus 1-2 tablespoons sauce
1 tablespoon tomato paste
1 teaspoon balsamic vinegar
2 tablespoons Stevia In The Raw® Bakers Bag
2 teaspoon unsweetened cocoa powder
Salt and freshly ground pepper, to taste


12 baked tortilla chips
1/2 cup hot tap water
2 pounds lean (90%) ground beef
1 tablespoon canola oil
1 cup onion, chopped
3/4 cup green bell pepper finely chopped
2 garlic cloves, finely chopped
1/2 of 10-ounce package frozen chopped spinach, defrosted and squeezed dry
2 large eggs
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon freshly ground pepper


In a saucepan, combine all the sauce ingredients (tomato sauce, chipotles and adobo, tomato paste, vinegar, Stevia In The Raw®, and cocoa powder). Bring to a boil over medium-high heat, then simmer for 6 minutes. Set the sauce aside to cool; it will thicken as it cools. Makes 2 ½ cups sauce.

Crush the tortilla chips into a small bowl.  Add the water and soak until the chips are soft, 20 minutes.

In a skillet, heat the oil over medium-high heat. Add the onions, green pepper, and garlic, and cook until the onions are soft, 6 minutes, stirring often. Set aside to cool.

Place the meat in a mixing bowl. Drain the tortilla chips, squeeze dry, and add to the meat. Add the spinach, eggs, cooled vegetables, oregano, cinnamon, salt, and pepper. Using your hands or a fork, mix to combine well. On a jelly roll pan, shape the meatloaf into a 9-inch x 7-inch oval.

Bake the meatloaf for 50 minutes. Using a brush, apply ½ cup of the sauce to coat the meatloaf. Bake for 10 minutes. Repeat, using another ½ cup sauce. Bake until an instant-read thermometer registers 165° F. Tilting the pan, spoon off as much of the accumulated fat as possible. Cool the meatloaf on the pan for 20 minutes before cutting it into 8 slices. Serve immediately, accompanied by the sauce. Or cool completely, and refrigerate the meatloaf for up to 3 days. To reheat, slice the meatloaf, arrange the slices in a baking dish, coated with sauce, cover with foil, and bake at 350° F. until heated through, about 30 minutes.

Nutrition Information

Per Serving: 310 calories, 16g fat (5g saturated fat), 14g carbohydrate, 26g protein, 4g dietary fiber, 790 mg sodium.

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