Mexican meatloaf infuses the classic dinner entree with bold southwestern flavor. It’s the perfect variation for the old standard and only needs 10 minutes of active prep!
My family loves taco night.
They also enjoy a good classic meatloaf and mashed potatoes meal.
Since we have these things as part of our weekly rotation fairly regularly, I’m always looking for ways to switch it up just a little.
Why not combine the Mexican flavors we love from taco night with a classic meatloaf?
It’s the perfect mash up of two meals and makes an easy dinner my hungry boys love!
Ingredients
To make this you’ll need:
- Ground beef– Use lean ground beef so the meatloaf doesn’t get too greasy.
- Tortilla chips– Crush them. You could sub Doritos if you prefer.
- Shredded cheese– Mexican blend. You could also use shredded cheddar.
- Salsa– At room temperature
- Eggs– To bind the meatloaf together and add a bit of moisture
- Taco seasoning– The premixed kind in the packet
- Dried oregano– Just a pinch!
- Canned diced green chiles– Drained
- Green onions– Thinly sliced
How to Make
If you’ve ever made a traditional meatloaf, this Mexican meatloaf will feel very similar.
And if not, don’t worry!
It’s so easy!
To do it, spray a 9×5″ loaf pan with nonstick spray and set it aside.
Mix together the meat, chips, cheese, 2/3 cup of salsa, eggs, taco seasoning, oregano, and chiles with a wooden spoon or clean hands in a large mixing bowl until evenly combined.
Shape the meat mixture into a loaf that’s just a tiny bit smaller than the prepared pan, then transfer the meat loaf into the dish.
Bake the meatloaf at 350° for 1 hour and 15 minutes or until cooked through.
Once the meatloaf is cooked through, take it out of the oven and then let the meat rest for 10 minutes.
Transfer the meatloaf to a serving platter, then top with the salsa and green onions.
Slice and serve warm.
Enjoy!
Serving Suggestions
While we serve traditional meatloaf with mashed potatoes and a veggie, I like to pair Mexican meatloaf with rice, corn, and taco toppings like:
- pico de gallo
- extra cheese
- sliced avocado or guacamole
- cilantro
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or a hot oven until warmed through.
Can I freeze this?
Yes!
You can make this ahead of time and freeze it for up to 3 months.
Just make it as directed and let it cool.
Do not top with salsa.
Wrap the loaf in aluminum foil and place the foil wrapped loaf into a ziplocking freezer safe bag.
Freeze.
When you are ready to serve, bake it until the middle is warmed through.
Top with salsa and let it rest as instructed above.
How much taco seasoning is in a packet?
Don’t want to use a taco seasoning packet and prefer to use your own blend?
No problem!
There’s an ounce of seasoning blend in each packet.
Tips and Tricks
- The nonstick spray is totally optional, but it will make for easier clean up.
- Clean hands will mix everything together the best, but if you don’t want to do that use a sturdy wooden spoon and elbow grease. Make sure all the ingredients are very well combined.
- For a spicier version use jalapenos in place of green chiles
- Do not cook at a higher temperature. A higher temperature will cause the meat to dry out during baking.
- Make sure to let the meatloaf rest after baking! This time allows everything to set up so the loaf won’t crumble or fall part when slicing.
Other Meatloaf Recipes
Mexican meatloaf is a delicious variation of a classic meatloaf recipe kicked up with bold southwestern flavor.
Make it and enjoy!
Looking for other meatloaf recipes?
Try these:
If you’ve tried this MEXICAN MEATLOAF, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Mexican Meatloaf
Ingredients
- 2 lbs lean ground beef
- 1 1/2 cups crushed tortilla chips
- 1 cup shredded Mexican blend cheese
- 1 1/4 cups salsa divided (at room temperature)
- 3 large eggs
- 1 1 oz pkt taco seasonings
- pinch dried oregano
- 1 4 oz can diced green chiles drained
- 3-4 green onions thinly sliced
Instructions
- Spray a 9x5" loaf pan with nonstick spray. Set aside.
- Add the meat, chips, cheese, 2/3 cup of salsa, eggs, taco seasoning, oregano, and chiles to a large mixing bowl. Using a sturdy wooden spoon, or two clean hands, mix everything together until evenly combined.2 lbs lean ground beef, 1 1/2 cups crushed tortilla chips, 1 cup shredded Mexican blend cheese, 1 1/4 cups salsa, 3 large eggs, 1 1 oz pkt taco seasonings, pinch dried oregano, 1 4 oz can diced green chiles
- Shape the meat mixture into a loaf that's just a tiny bit smaller than the prepared pan, then transfer the meat loaf into the dish.
- Bake at 350° for 1 hour and 15 minutes, or until cooked through.
- Carefully remove the pan from the oven, then let the meat rest for 10 minutes.
- Transfer the meat loaf to a serving platter, then top with the salsa and green onions.3-4 green onions
- Slice and serve warm!
Notes
- The nonstick spray is totally optional, but it will make for easier clean up.
- Clean hands will mix everything together the best, but if you don't want to do that use a sturdy wooden spoon and elbow grease. Make sure all the ingredients are very well combined.
- For a spicier version use jalapenos in place of green chiles
- Do not cook at a higher temperature. A higher temperature will cause the meat to dry out during baking.
- Make sure to let the meatloaf rest after baking! This time allows everything to set up so the loaf won't crumble or fall part when slicing.
Nutrition
recipe adapted from Simply Stacie
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