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Taco Meatloaf Recipe

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This flavorful Taco Meatloaf combines traditional meatloaf ingredients with a zesty taco twist, featuring ground beef mixed with crunchy tortilla chips, diced vegetables, taco seasoning, and cheese. Baked to perfection and optionally topped with red taco sauce and extra cheese, this dish offers a delicious and comforting meal with a southwestern flair.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Tex-Mex

Ingredients

Main Ingredients

  • 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)

Toppings and Garnish

  • ⅓ cup red taco sauce (mild or medium, optional)
  • 2 tablespoons cilantro or parsley (for garnish)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature when ready to bake the meatloaf.
  2. Mix the meatloaf ingredients: In a large mixing bowl, combine the ground beef, crushed tortilla chips, finely diced onion and green bell pepper, whisked eggs, Rotel tomatoes, drained corn, taco seasoning, and 1 cup of the shredded cheese. Mix gently and just enough to combine all ingredients without overworking the meat to keep the loaf tender.
  3. Shape the meatloaf: Transfer the mixture into a 9×5-inch loaf pan and shape it carefully, leaving a small well around the edges to allow fat to drain away during cooking, which helps create a better texture.
  4. Bake the meatloaf: Place the loaf in the preheated oven and bake for 50 minutes. After this initial cooking, remove it and spread the optional red taco sauce evenly over the top, then sprinkle with the remaining ½ cup of cheese. Return the meatloaf to the oven and bake for an additional 10-15 minutes, until total cooking time is 60-65 minutes and the internal temperature reaches 160°F (71°C) for safety.
  5. Rest the meatloaf: Remove the meatloaf from the oven and loosely tent with aluminum foil. Let it rest for 10 minutes; this step is crucial as it allows the juices to redistribute and flavors to settle, resulting in a moist and flavorful meatloaf.
  6. Garnish and serve: Sprinkle chopped cilantro or parsley over the sliced meatloaf before serving to add a fresh, vibrant touch.

Notes

  • Be careful not to over-mix the meat mixture to maintain a tender texture.
  • Leaving a well around the edges of the meatloaf during shaping helps drain excess fat.
  • Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for safe consumption.
  • The red taco sauce is optional but adds a lovely tangy flavor when topped before the final bake.
  • Letting the meatloaf rest after baking helps keep it juicy and easier to slice.
  • You can substitute cheddar with pepper jack cheese for a slight spice kick.

Find it online: https://cheftinaskitchen.com/taco-meatloaf-recipe/