Mexican Meatloaf

Whether you’re long on ground elk, deer, moose, antelope or any other antlered beast, this recipe will add some zip to everyday meatloaf.  If you can’t find chorizo, a spirited sausage from south of the border, substitute any spicy sausage.  If spicy is not your thing, this recipe is probably not for you.

Mexican Meatloaf


  • 2 tablespoons olive oil
  • 1 cup onions finely diced
  • 2 jalapeno peppers seeded and minced
  • 6 garlic cloves minced
  • 1 1/2 cups crushed tortilla chips
  • 2 eggs lightly beaten
  • 1 cup tomato salsa your choice of mild, medium or spicy
  • 1 1/2 cups fresh corn kernels
  • 1 cup shredded Mexican cheese blend
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cumin powder
  • 1 teaspoon salt
  • 1 1/2 pounds ground venison elk, etc.
  • 1 pound lean ground beef
  • 1/2 pound chorizo sausage casing removed, crumbled
  • 1 cup sour cream
  • 3 tablespoons ketchup
  • 1 tablespoon lime juice


  • 1. Heat oil in a skillet over medium heat and add onion, jalapeno pepper and garlic. Sauté until onions are translucent. Allow to cool.
  • In a large bowl, combine tortilla chips with next 8 ingredients and mix well. Add venison, beef, chorizo and cooled onion mixture. Mix all ingredients thoroughly with your hands.
  • In a lightly oiled loaf pan or baking dish, form into a loaf about 4 inched tall. Bake in a preheated 375 degree oven for 50 minutes or until internal temperature is 155 degrees. Lightly cover with foil and allow to rest for 10 minutes before serving.
  • Whisk together sour cream, ketchup and lime juice. To serve, either slice meatloaf and arrange on plates and top with a dollop of sour cream mixture OR serve on grilled sourdough bread as pictured.


Try this recipe with ground waterfowl breasts!

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