Tex Mex Meat Loaf Sandwiches


12/5/2019, 6 a.m.

Tex Mex Meat Loaf Sandwiches Servings: 4 / TOTAL TIME: 35 mins


1 large egg

2 tsp. ground cumin

Kosher salt and pepper

1 oz. tortilla chips, finely crushed (about 1/3 cup)

4 cloves garlic, finely chopped

1 c. Fresh cilantro, chopped

1 lb. Lean Ground Beef

1 pint grape tomatoes, halved

2 tbsp. cider vinegar

1 tbsp. brown sugar

Pinch ground cinnamon

4 pieces country bread, toasted

3 oz. extra-sharp cheddar or Pepper Jack cheese, coarsely grated

green salad and sliced avocado, for serving


  1. Heat oven to 425°F. Line a rimmed baking sheet with foil. In a bowl, beat the egg and 2 tablespoons water with the cumin and 1/2 teaspoon each salt and pepper; stir in the tortilla chips. Mix in the garlic and cilantro, then the beef until just incorporated.
  2. Shape into two 5 x 2-inch loaves, transfer to the prepared baking sheet and roast until the internal temperature reaches 150°F, 20 to 25 minutes. Remove from oven; increase heat to broil.
  3. Meanwhile, in a small saucepan, combine the tomatoes, vinegar, sugar, cinnamon, and 1⁄4 teaspoon each salt and pepper. Simmer, stirring occasionally, until the mixture thickens, 8 to 10 minutes.
  4. Spread the tomato chutney on the toast, top with slices of meat loaf, sprinkle with cheese, and broil until melted, if desired. Serve with a green salad and sliced avocado, if desired.