Description
This Zesty Mexican Taco Meatloaf combines the bold flavors of taco seasoning, salsa, and cilantro with hearty ground beef and crunchy tortilla chips for a delicious twist on a classic comfort food. Baked to perfection and topped with melted cheese and extra salsa, this meatloaf is sure to become a family favorite with its spicy, savory profile and gluten-free ingredients.
Ingredients
Scale
Meatloaf Mixture
- 1 ½ pounds ground beef (85% lean)
- 1 cup crushed tortilla chips
- 1 packet (1 oz) taco seasoning mix
- 1 large egg
- ½ cup salsa (plus extra for topping)
- ½ cup shredded cheddar cheese
- ½ cup finely chopped onion
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C) and lightly grease a loaf pan to prevent sticking.
- Combine ingredients: In a large mixing bowl, combine ground beef, crushed tortilla chips, taco seasoning, egg, salsa, shredded cheddar cheese, onion, cilantro, garlic powder, cumin, and salt. Mix gently until just combined, avoiding overmixing to keep the meatloaf tender.
- Form meatloaf: Press the meat mixture evenly into the prepared loaf pan, spreading it out smoothly to ensure uniform cooking.
- Add salsa topping: Spread a few spoonfuls of salsa over the top of the meatloaf to add moisture and enhance flavor.
- Bake: Place the loaf pan in the oven and bake for 50–60 minutes, or until the internal temperature reaches 160°F (71°C), ensuring the meatloaf is fully cooked.
- Rest and serve: Let the meatloaf rest for 10 minutes after baking to allow juices to redistribute. Slice and serve topped with extra salsa, cheese, sour cream, or avocado as desired.
Notes
- For added spice, use hot salsa or incorporate minced jalapeños into the mixture.
- Substitute ground turkey or chicken for a lighter version of the meatloaf.
- Leftovers work well in tacos, burrito bowls, or sandwiches.
