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Stuffed Meatloaf- Pastel de Carne

Course Beef, Main Course
Cuisine Tex Mex
Prep Time 27 minutes
Cook Time 1 hour 15 minutes
Servings 8 Servings


  • 2 pounds ground chuck
  • Kosher salt pepper, granulated garlic, onion powder, crushed oregano, red pepper flakes, dried cilantro(optional)
  • 2 large eggs lightly beaten
  • 1 cup torn pieces of bread I used half of a bolillo roll
  • 1/3 cup milk
  • For Filling
  • 1/2 cup sun dried tomatoes chopped fine
  • 1/3 cup green onions sliced
  • 1/3 cup cilantro chopped
  • 2 jalapeños sliced into rings or seeded and diced
  • 1/4 cup olives with pimento sliced
  • 1/2 to 3/4 cup cotija cheese crumbled or your favorite shredded cheese
  • For Glaze
  • 1/4 cup balsamic vinegar
  • 2 tablespoons hot sauce I used cholula with garlic
  • 1/3 cup ketchup
  • Fresh cracked pepper to taste


  • In a large bowl add the ground chuck and break up with a wooden spoon. In a small bowl, combine 2 teaspoons each of the spices listed and mix well. Add this mixture to the beef and mix into the beef without working the beef too much. Add in the eggs. Mix bread with milk just until bread it moist. Add to meatloaf and fold it all together.
  • Preheat oven to 350 degrees Line a baking sheet with foil paper and wax paper. Transfer your meatloaf mix onto the lined baking sheet and form into rectangle shape. Spread the ingredients for filling evenly over the surface of meatloaf, leaving a one inch border all the way around.
  • Turn pan with short end towards you. Using the wax paper, lift the filled meatloaf and gently start rolling it away from you to form a roll until you end up with the seam at the bottom. Pull the wax paper out and use your hands to finish forming the meatloaf and seal the ends. Place in the oven on the middle rack.
  • Prepare the glaze by mixing all of the ingredients listed, set aside. You will bake the meatloaf for 1 hour, rotating the pan halfway through the cooking time. Remove meatloaf from oven, coat generously with the glaze on top and sides. Bake for another 15 minutes. Last two minutes under the broiler. Remove from oven and let rest for a good 20 minutes before slicing.


Tips~ Freeze individual slices of cooked, cooled meatloaf. Defrost in the refrigerator for a day before reheating in a nonstick pan with a little olive oil. The best meatloaf sandwich ever!