Looking for a tasty twist on traditional meatloaf? Try this flavorful Taco Meatloaf recipe! It's a delicious fusion of classic comfort food and Mexican flavors.
- 2 pounds ground beef, 80% lean
- 1 ½ cups corn tortilla chips, crushed
- 1 small yellow onion, finely diced
- 1 green bell pepper, finely diced
- 2 large eggs, whisked
- 1 (10 oz.) can Rotel tomatoes
- 4 oz. canned corn, drained
- 1 packet taco seasoning or 3 tablespoons homemade taco seasoning
- 1 ½ cups shredded cheddar or pepper jack cheese, grated, divided
- ⅓ cup cup red taco sauce (mild or medium), optional
- 2 tablespoons cilantro or parsley, for garnish
- Preheat your oven 350°F (175°C).
- In a large mixing bowl, combine the ground beef, tortilla chips, onion, bell pepper, whisked eggs, Rotel tomatoes, corn, taco seasoning, and 1 cup of shredded cheese. Mix the ingredients together just enough to combine them, being careful not to over-mix the meatloaf mixture.
- Transfer the meatloaf mixture into a 9x5-inch loaf pan and shape the loaf, leaving a well around the edges. This allows the fat to drain off during cooking.
- Bake the meatloaf at 350°F (175°C) for 50 minutes. Then, take it out of the oven and top it with red taco sauce (optionally) and the remaining 1/2 cup of cheese. Place it back in the oven and continue cooking for an additional 10-15 minutes, making it a total of 60-65 minutes of cooking time. Ensure the meatloaf reaches an internal temperature of 160°F (71°C) before serving.
- Remove it from the oven and loosely tent it with a sheet of aluminum foil. Let the meatloaf rest for 10 minutes before slicing and serving. This resting period allows the flavors to settle and the juices to redistribute, resulting in a more tender and flavorful meatloaf.
- Garnish with the chopped cilantro.
- Serve and enjoy!
By whisking your room temperature eggs before mixing, you can reduce the risk of over-mixing the meatloaf. This ensures a perfect balance of ingredients without overworking the mixture.
To store, transfer the meatloaf to an airtight container and refrigerate it. It will stay fresh for 3 to 5 days.
To freeze a whole cooked meatloaf or individual slices, wrap the meatloaf or slices tightly with plastic cling film, then place them in an airtight container or freezer storage bag. When stored properly like this, the meatloaf will remain good for about 3 months in the freezer.
- Prep Time: 10 min
- Resting Time: 10 min
- Cook Time: 60 min
- Category: Beef recipes
- Cuisine: Mexican
- Calories: 449 kcal
- Sugar: 3 g
- Sodium: 641 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Carbohydrates: 11 g
- Fiber: 1.5 g
- Protein: 27 g
- Cholesterol: 148 mg
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