---
title: Cheesy Mexican-Spiced Meatloaves
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cheesy-mexican-spiced-meatloaves-664cafc86dac4f56a86a038b
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
tags:
  - Easy Prep
  - Quick
  - Comfort Food
rating: 4.0
rating_count: 382
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some enjoyed the Mexican spices, while others found the meatloaf bland. The cumin rice was a hit for many.
  - theme: Ease of prep
    text: Quick and easy to make, with pre-made pico de gallo saving time on chopping.
image: "data/recipes/cheesy-mexican-spiced-meatloaves.jpg"
---
@white rice{1%cup}
@cumin{¼%tsp}
@chicken stock concentrate{1%packet}
@pico de gallo{½%cup}
@panko breadcrumbs{2%tbsp}
@ground beef{12%oz}
@guacamole{½%cup}
@mexican spice blend{1%tbsp}
@mexican cheese blend{½%cup}
@cooking oil{1%tbsp}
@butter{1%tbsp}
@salt{½%tsp}
@black pepper{¼%tsp}
@water{1%cup}

Adjust rack to top position and preheat oven to 425°F. Heat cooking oil in a #small pot{} over medium heat. Stir in cumin; cook, stirring frequently, until fragrant ~{30%seconds}. Stir in white rice, chicken stock concentrate, ¾ cup water, a big pinch of salt, and black pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to use.

While rice cooks, in a #medium bowl{}, gently combine ground beef, panko breadcrumbs, mexican spice blend, 1 tbsp water, a pinch of salt, and a pinch of pepper. Form into two 1-inch-tall loaves. Place meatloaves on a lightly oiled #baking sheet{}. Roast on top rack ~{15%minutes}.

Once meatloaves have roasted 15 minutes, remove sheet from oven. Carefully top meatloaves with mexican cheese blend; return to top rack and roast until cheese melts ~{2%minutes}. Meanwhile, fluff rice with a fork. Stir in butter; taste and season with salt and pepper if desired.

Divide rice, meatloaves, and guacamole between plates. Top rice with pico de gallo (draining first) and serve.