Mexican Taco Meatloaf
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
909 kcal
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Course
Main Course
Mexican Taco Meatloaf
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Tangy, spicy, meaty, crunchy, and cheesy all at the same time! This easy Mexican meatloaf is one comfort food that's sure to take your taste buds on a ride!
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Ingredients
- 1 ½ pounds ground chicken, ground turkey, ground beef, ground pork, or ground sausage
- ¾ cup salsa
- 1 ½ cups Doritos, nachos or another flavor, finely-crushed and divided
- 3 tablespoons homemade Taco seasoning or 1 package
- 1 cup onions, finely diced or shredded Use 1 tablespoon of onion powder or 3 tablespoons of dried onion flakes as a substitute.
- 1 tablespoon garlic powder
- 1-2 teaspoons cumin
- 2 large eggs, beaten
- ½ cup taco sauce
- 2 ½ cups cheese, shredded, more or less as you desire
Options
- sour cream, for serving, if desired
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Instructions
- Preheat oven to 350 degrees. Lightly coat loaf pan with cooking spray. Set aside.
- In a large bowl, combine the ground meat, ¾ cup salsa, 1 ½ cups crushed Doritos, taco seasoning, cumin, 1 cup shredded cheese, onions, garlic powder and eggs.
- Using your hands, mix ingredients until combined.
OPTION 1
- Press ½ of the meatloaf mixture into prepared pan. Be sure to reach the edges of the pan. Gently place and press enough shredded cheese to cover the meatloaf into the middle of the meat mixture, leaving a 1 inch border around the edges. Top with the remaining meatloaf mixture. Press to seal edges.
OPTION 2
- Press meatloaf mixture into prepared pan. Make sure it reaches the edges of the pan.
FINISHING IT OFF
- Brush Taco sauce or salsa all over the top of the loaf.
- Place in the oven and bake for 60 minutes.
- Remove loaf from oven and brush more Taco sauce or salsa on top of the loaf.
- Add shredded cheese, as much or as little as you like.
- Return meatloaf to oven and bake for another 5 minutes. Using a meat thermometer, confirm that it's cooked and has reached a temperature of 160 degrees.
- Allow meatloaf to rest for about 10 minutes; if not a little longer. Place on a serving platter.
- Cut into slices and serve with a dollop of sour cream, if desired. Enjoy!
Notes
- Freeform Meatloaf: You can easily prepare this meatloaf on a baking sheet lightly coated in cooking spray. Form your meatloaf into the shape you desire and bake. For me, I set the oven to 350 and I bake for about 45 minutes, top with taco sauce or salsa and then cheese. Return to oven for about another 15 minutes. Always check ground meat with a thermometer to make sure it is cooked.
- Slow Cooker: Place tinfoil lengthwise, across my slow cooker, until it hangs over the sides. Spray the tinfoil with cooking spray, add the meatloaf, and cook it on low for 6 hours. Remove the meatloaf from the slow cooker using the tinfoil as handles if you will. Place the cooked meatloaf, without the tinfoil, on a baking sheet and turn the oven to broil. While the oven is heating, cover the meatloaf with salsa or taco sauce and then cheese. Broil until cheese is melted and starting to brown. Serve and enjoy!
Nutrition Information
Show Details
Calories
909kcal
(45%)
Carbohydrates
61g
(20%)
Protein
35g
(70%)
Fat
58g
(89%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
12g
Monounsaturated Fat
21g
Trans Fat
2g
Cholesterol
155mg
(52%)
Sodium
1236mg
(52%)
Potassium
702mg
(20%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
643IU
(13%)
Vitamin C
3mg
(3%)
Calcium
372mg
(37%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 909 kcal
% Daily Value*
| Calories | 909kcal | 45% |
| Carbohydrates | 61g | 20% |
| Protein | 35g | 70% |
| Fat | 58g | 89% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 2g | 100% |
| Cholesterol | 155mg | 52% |
| Sodium | 1236mg | 52% |
| Potassium | 702mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 643IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 372mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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