Mexican Coffee Meatloaf

Mexican Coffee Meatloaf

By: Nancy - Las Vegas, NV - Recipe Contest 2015

"I usually make Mexican Empanadas with this recipe, but I tweaked the recipe a bit to make a meatloaf instead, by adding coffee, pine nuts instead of raisins, and allspice instead of cinnamon,
So delicious!"

This is a fan-submitted recipe. It was not made in the kitchen of the Door County Coffee Cafe.



Featured ingredient: Innkeepers Blend Coffee 10 oz. Bag Ground

  • 2 pounds lean ground beef
  • 1/2 cup strong brewed Door County Coffee Innkeepers Blend coffee, plus 2 tablespoons reserved
  • 3 slices raisin bread, torn into small pieces
  • 2 eggs
  • 3/4 cup diced onion
  • 3 cloves garlic, minced
  • 3 tablespoons cilantro, minced
  • 1 4 ounce can diced green chiles
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 cup pine nuts
  • 2 tablespoons brown sugar
  • 1 cup red chile sauce, reserve 1/2 cup
  • 1 cup Pepper Jack shredded cheese


  1. Preheat oven to 375°
  2. Line a 13 inch x 9 inch baking dish with foil.
  3. In a large mixing bowl, combine, ground beef,Innkeepers Blend coffee, raisin bread, eggs, onion, garlic, cilantro, chiles, allspice, cumin, salt, pine nuts, sugar and 1/2 cup chile sauce.
  4. Mix ingredients until well blended.
  5. Place mixture in the center of the prepared baking dish.
  6. Form a firm loaf.
  7. Mix the remaining 1/2 cup of chile sauce with the reserved 2 tablespoons coffee.
  8. Spoon sauce over the top of the meatloaf.
  9. Bake for 1 hour 15 minutes.
  10. Sprinkle shredded cheese over meatloaf the last 10 minutes of baking.
  11. Serve with extra chile sauce if desired.

Serves 6-8