Taco Meatloaf
This Taco Meatloaf is a Mexican- inspired twist on this southern main dish. This delicious main course is bursting with Tex Mex flavors and have your picky eaters asking for more.
Servings: 8 Servings
Calories: 578kcal
Equipment
- 9x13 baking dish
- mixing bowls
- electric mixer - optional
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 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.
Notes
- 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.
Nutrition
Serving: 1Serving | Calories: 578kcal | Carbohydrates: 25g | Protein: 31g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1260mg | Potassium: 518mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1262IU | Vitamin C: 7mg | Calcium: 307mg | Iron: 4mg