Taco Meatloaf is a delicious twist on classic comfort food! This unique recipe takes all the savory flavors of tacos and combines them with the hearty goodness of meatloaf.
With a spicy kick and a salsa topping, this dish is sure to be a hit with family and friends. Perfect for any occasion, this Mexican meatloaf will have everyone asking for seconds!
Why I Love This Recipe
Sometimes you just want a creative recipe that doesn’t take much to create!
- It’s a creative twist on traditional meatloaf, with bold taco flavors.
- The recipe is easy to make with only a few simple ingredients.
- It’s versatile and can be served with a variety of sides.
- Taco Meatloaf is a crowd-pleaser, perfect for family gatherings or dinner parties.
- Leftovers make for delicious sandwiches, providing a tasty lunchtime treat.
If you love the idea of Taco Meatloaf, then you will also love this Instant Pot Three Bean Chicken Chili!
- ground chuck
- crushed tortilla chips
- chopped green chilies
- taco seasoning
- dried minced onion
- large eggs
- shredded colby-jack cheese
Variations / Options / Add-Ins
- Cheesy Taco Meatloaf: Add shredded cheddar cheese to the meat mixture and on top of the meatloaf before baking. This will give the dish an extra cheesy goodness that everyone will love.
- Taco Stuffed Meatloaf: Create a stuffed version of the Taco Meatloaf by layering the meat mixture with a filling of black beans, corn, and diced tomatoes. Top it off with more meat mixture and bake according to the recipe instructions.
- Spicy Taco Meatloaf: For those who love a little heat, add some chopped jalapenos or green chilies to the meat mixture. You can also mix in some hot sauce or chili powder for an extra kick. Serve it with a cooling avocado salsa or sour cream to balance out the spice.
How to Make Taco Meatloaf
Step 1: Mix together the ground chuck, tortilla chips, ½ cup salsa, milk, green chilies, taco seasoning, minced onion, eggs, and 1 ½ cups cheese with wet hands
Step 2: Shape the meatloaf mixture into a loaf and place it in the prepared baking dish. Bake in 350 degree preheated oven for 1 hour.
Step 3: Remove the meatloaf from the oven and top with cheese and return it to the oven until the cheese melts completely.
Step 4: Pour the remaining salsa over the top of the melted cheese before serving.
Hint: Allow the meatloaf to rest for about 10 minutes before you slice and serve it, so that the juicies do not all run out when you cut it.
- Classic side dishes: Serve Taco Meatloaf with classic sides such as mashed potatoes, roasted vegetables, or a simple green salad.
- Mexican sides: Since this recipe has a taco twist, consider serving it with Mexican-inspired sides like Spanish rice, black beans, guacamole, salsa, or a corn salad.
- Tacos: Get creative and turn the Taco Meatloaf into individual tacos! Simply slice the meatloaf into thin pieces and serve on warm tortillas with toppings like shredded lettuce, diced tomatoes, and sour cream.
- Sandwiches: Make delicious sandwiches with leftover Taco Meatloaf by layering slices between bread or a soft bun. You can also add your favorite sandwich toppings like cheese, lettuce, and mayo.
- Breakfast: Believe it or not, Taco Meatloaf can make for a tasty breakfast dish too! Slice the meatloaf into thick pieces and serve with scrambled eggs, sliced avocado, and hot sauce
- Use lean ground beef to prevent the meatloaf from becoming too greasy.
- Don’t overwork the meat mixture; mix it just until everything is combined. This will result in a more tender meatloaf.
- Crush the tortilla chips into small pieces so that they mix well with the other ingredients and create a crunchy topping.
- Let the meatloaf rest for at least 10 minutes after baking to allow the juices to redistribute and prevent it from falling apart when sliced.
- For a stronger taco flavor, use taco seasoning instead of just chili powder.
- Consider adding finely chopped onions, garlic, or bell peppers to the meat mixture for extra flavor and texture.
- To check if the meatloaf is cooked through, insert an instant-read thermometer into the center. It should read 160°F (71°C).
Fridge – Store leftover meatloaf in an airtight container in the fridge for 3-4 days.
Freezer – You can also freeze leftover meatloaf by wrapping it tightly in plastic wrap and aluminum foil and storing it a freezer bag for up to three months. Thaw in the fridge overnight.
Reheating: Reheating this meatloaf is simple you can do it in the oven, microwave or even on the stovetop. It is important to reheat the meatloaf properly to avoid dryness and maintain its delicious flavor.
When reheating in the oven, preheat it to 350°F (175°C) and place the meatloaf in a baking dish. Cover it with foil to prevent excessive drying and cook for approximately 15-20 minutes, or until heated through. If you prefer a crispy exterior, remove the foil for the last few minutes of cooking.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes, you can easily substitute ground turkey for ground beef in this recipe.
Yes, you can use crushed corn tortillas instead of tortilla chips for a more authentic taco flavor.
Yes, you can definitely make individual-sized meatloaves using a muffin tin. Just be sure to adjust the cooking time accordingly.
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it later.
- 9×13 baking dish
- mixing bowls
- electric mixer – optional
- 2 pounds ground chuck
- 1 ½ cups crushed tortilla chips
- 1 cup salsa divided
- ½ cup milk
- 7 ounces chopped green chilies
- ¼ cup taco seasoning
- 1 tablespoons dried minced onion
- 2 eggs beaten
- 2 cups shredded colby-jack cheese divided
- Preheat the oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray.
- Mix together the ground chuck, tortilla chips, ½ cup salsa, milk, green chilies, taco seasoning, minced onion, eggs, and 1 ½ cups cheese with wet hands or with an electric stand mixer using the dough hook.
- Shape the meat mixture into a loaf, placing it on the prepared baking dish.
- Bake for 1 hour to 1 hour 15 minutes or an instant thermometer inserted into the middle of the loaf reads 160 degrees.
- Top the meatloaf with the cheese and place back into the oven until melted.
- Pour the remaining salsa over the top of the melted cheese.
- Let the meatloaf rest for 10 minutes prior to slicing and serving.
- Make sure that you check the internal temperature of your meatloaf with an instant-read meat thermometer.
- Allow the meatloaf to rest for 10 minutes before you slice it so that all the juices do not run out.