Mexican Taco Meatloaf
This Mexican Taco Meatloaf combines seasoned ground beef, bold taco flavors, melty cheese, and a savory topping for an easy, comforting dinner. It’s a fun twist on classic meatloaf that’s packed with flavor and perfect for busy weeknights.
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Servings: 8
Ingredients
For the Meatloaf
- 2 lb ground beef
- 1 cup crushed tortilla chips
- 1 large egg
- 1 cup shredded Mexican-blend cheese divided
- 1/2 cup salsa
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 tbsp taco seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 cup chopped fresh cilantro optional
For the Topping
- 1/2 cup salsa
- 1/2 cup shredded Mexican-blend cheese
- 2 tbsp sliced green onions optional
- 2 tbsp chopped cilantro optional
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line a baking sheet with parchment paper.
- Make the meatloaf mixture. In a large bowl, combine the ground beef, crushed tortilla chips, egg, 1/2 cup of the shredded cheese, 1/2 cup salsa, onion, garlic, taco seasoning, salt, pepper, smoked paprika, and cilantro.
- Mix gently with your hands or a large spoon just until everything is evenly combined. Avoid overmixing, which can make the meatloaf dense.
- Shape the meatloaf. Transfer the mixture to the prepared loaf pan and gently press it into an even loaf. If using a baking sheet, shape it into a loaf about 9 inches long.
- Bake for 40–45 minutes.
- Add the topping. Carefully remove the meatloaf from the oven and spread the remaining 1/2 cup salsa over the top. Sprinkle with the remaining 1/2 cup shredded cheese.
- Return to the oven and bake for another 15–20 minutes, or until the center reaches 160°F (71°C) on an instant-read thermometer and the cheese is melted.
- Rest before slicing. Let the meatloaf sit for 10 minutes. Sprinkle with green onions and cilantro if desired, then slice and serve.