Name: Taco Meatloaf
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mexican-American
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, divided; ⅓ cup red taco sauce (mild or medium), optional; 2 tablespoons cilantro or parsley, for garnish

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This Taco Meatloaf brings the bold flavors of Mexican tacos into a comforting, hearty meatloaf form. I combine juicy ground beef, sweet corn, zesty Rotel tomatoes, crushed tortilla chips, and lots of melty cheese, then top it all with a splash of taco sauce for a spicy, savory finish. It’s a fun and delicious twist on traditional meatloaf that I love serving any night of the week.

Taco Meatloaf

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

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, divided

⅓ cup red taco sauce (mild or medium), optional

2 tablespoons cilantro or parsley, for garnish

Directions

Preheat the oven to 350°F (175°C).

In a large mixing bowl, I combine the ground beef, crushed tortilla chips, onion, bell pepper, whisked eggs, Rotel tomatoes, corn, taco seasoning, and 1 cup of the shredded cheese. I mix gently, just enough to combine.

I transfer the mixture into a 9x5-inch loaf pan lined with parchment paper and shape it into a loaf, creating a small well around the edges to allow fat to drain off.

I bake it in the preheated oven for 50 minutes.

I remove the meatloaf from the oven, top it with the red taco sauce and the remaining ½ cup of cheese, and then return it to the oven for an additional 10-15 minutes, or until it reaches an internal temperature of 160°F (71°C).

I let the meatloaf rest for 10 minutes before slicing and garnishing with chopped cilantro or parsley.

Servings and timing

This Taco Meatloaf serves 8 people.

Prep Time: 10 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 10 minutes (plus resting)

Calories: 449 kcal per serving

Variations

I like to customize this meatloaf depending on what I have on hand. Sometimes I swap the ground beef for ground turkey for a lighter version. For extra spice, I add diced jalapeños into the mix. If I’m craving more richness, I mix in a bit of cream cheese. Swapping out cheddar for a smoky chipotle cheese also gives it a fun flavor twist.

storage/reheating

I store any leftover meatloaf in an airtight container in the refrigerator for up to 4 days. For longer storage, I wrap slices individually and freeze them for up to 3 months. When I’m ready to eat, I reheat slices in the microwave for about 1-2 minutes or bake them in a 325°F oven until warmed through.

FAQs

How do I prevent my meatloaf from falling apart?

I make sure not to overmix the meat mixture and allow the meatloaf to rest after baking so it holds together better when sliced.

Can I make this Taco Meatloaf ahead of time?

Yes, I often prepare the meat mixture ahead and refrigerate it, covered, for up to 24 hours before baking.

What can I use instead of tortilla chips?

If I’m out of tortilla chips, I use crushed cornflakes, breadcrumbs, or even crushed taco shells for a similar texture.

How spicy is this recipe?

The level of spiciness depends on the taco seasoning and sauce I use. I stick to mild if I want it less spicy and add a pinch of cayenne for more heat.

What should I serve with Taco Meatloaf?

I love serving it with a side of Mexican rice, a simple green salad, or some roasted vegetables to keep the meal balanced.

Conclusion

Taco Meatloaf is the perfect way to enjoy the festive flavors of tacos in a hearty, satisfying dish. I love how easy it is to prepare, how flexible the ingredients are, and how much everyone seems to love it. Whether for a casual family dinner or a fun twist on traditional comfort food, this recipe is a keeper.

Recipe:

Taco Meatloaf

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Author: Cheryl
Total Time: 1 hour 10 minutes (plus resting)
Yield: 8 servings

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Description

Taco Meatloaf is a bold, flavorful twist on classic meatloaf, combining juicy ground beef, crushed tortilla chips, Rotel tomatoes, and melty cheese for a hearty, taco-inspired dinner that's easy to make and perfect for any night of the week.

Instructions

Preheat oven to 350°F (175°C).
In a large bowl, combine ground beef, crushed tortilla chips, onion, bell pepper, whisked eggs, Rotel tomatoes, corn, taco seasoning, and 1 cup of cheese. Mix gently to combine.
Transfer the mixture into a 9x5-inch loaf pan lined with parchment paper. Shape into a loaf with a small well around the edges.
Bake for 50 minutes.
Remove from oven, top with taco sauce and remaining cheese, and bake for an additional 10-15 minutes, or until internal temperature reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing. Garnish with chopped cilantro or parsley.