Easy Mexican Taco Meatloaf
Taco-spiced meatloaf packed with salsa, green chiles, and melty cheese, finished with a zesty salsa-ketchup glaze. It’s weeknight-easy and crowd-pleasing.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb ground beef 85–90% lean
- 1 cup tortilla chips, crushed lightly crushed for texture
- 0.5 cup shredded Mexican blend cheese
- 0.5 cup chunky salsa for the meat mixture
- 0.25 cup milk
- 2.5 tbsp taco seasoning
- 0.5 cup onion, finely chopped
- 2 tsp garlic, minced
- 4 oz diced green chiles drained
- 2 tbsp fresh cilantro, chopped
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.33 cup ketchup for glaze
- 0.25 cup salsa for glaze
- 1 tsp chili powder optional, for glaze
Instructions
Preparation Steps
- Heat oven to 375°F. Line a loaf pan with foil and lightly oil it.
- Whisk ketchup, salsa, and chili powder in a small bowl to make the glaze. Set aside.
- Combine beef, crushed chips, cheese, onion, garlic, green chiles, salsa, milk, taco seasoning, salt, pepper, and cilantro in a large bowl.
- Mix gently with clean hands until just combined; do not overwork.
- Shape into a loaf and place in the prepared pan.
- Bake for 35 minutes, then brush the top with half of the glaze.
- Bake 15–20 minutes more, brushing with remaining glaze, until the center reaches 160°F.
- Rest 10 minutes before slicing. Serve warm with extra salsa if you like.
Notes
Variation: Swap in ground turkey and add a pinch more taco seasoning. For extra kick, use pepper jack instead of Mexican blend cheese.
Tip: Leftovers reheat well; store slices in an airtight container up to 3 days, or freeze for a month.
This recipe is an original creation inspired by classic Easy Mexican Taco Meatloaf flavors. All ingredient ratios and instructions are independently developed.