If you love meatloaf, then you'll love this taco meatloaf. It's a flavorful and easy-to-make meal that's sure to satisfy your taco cravings. And no taco shells are needed. So get those taste buds ready – taco meatloaf is here.
Why You'll Love Taco Meatloaf
This taco meatloaf is a delicious twist on the traditional dish. It combines ground beef, pepper, onions, and Mexican seasonings with breadcrumbs to create an easy, flavorful meal. The result is a juicy taco meatloaf with all the flavor of tacos without all the mess.
This taco meatloaf is the perfect dish for taco-lovers everywhere. If taco night has become a bit boring, try this taco meatloaf recipe for something new. It's full of flavor and can be customized to fit anyone's tastes. This recipe is perfect to throw in the oven on a whim and have a delicious meal cooking while doing other stuff.
How to Make Taco Meatloaf
- Preheat the oven to 375 degrees F.
- Combine the tomato paste, one garlic clove (crushed), salt, garlic powder, cilantro leaves, brown sugar, and chili flakes in a saucepan. Mix well and cook on a low simmer for 30 minutes.
- Finely dice the red onion and green pepper. Set aside.
- In a medium-sized bowl, whisk the eggs with the salt and chili flakes.
- Add the ground beef, onion, green pepper, breadcrumbs, and the rest of the spices. Mix well with clean hands.
- Grease the loaf pan with cooking spray or a kitchen brush and olive oil.
- Fill the greased loaf pan with the beef mixture, spreading it in an even layer. Press it well with your hand.
- Brush a layer of tomato sauce on top of the meat. Reserve the rest of the sauce for the presentation.
- Cook the meatloaf at 375 degrees F for 40 minutes. Open the oven door and allow the meatloaf to rest in the oven for an additional 10 minutes.
- Cut in slices and serve with more of the tomato sauce on top.
Tips and Variations for Taco Meatloaf
For the best taco meatloaf, follow these helpful tips and possible variations:
- Use lean ground beef. It contains the lowest amount of fat and calories relative to other types of ground beef. Leaner cuts result in less fat dripping off during the cooking process, meaning fewer unhealthy fats are consumed.
- Try different types of ground meats such as chicken, pork, or turkey.
- Use good quality and fresh herbs and spices.
- Top with fresh chilies or jalapeños for an added kick.
- For added texture, sprinkle crushed tortilla chips over the top of the meatloaf before baking. Serve with your favorite taco toppings, such as shredded cheese, diced tomatoes, lettuce, guacamole, salsa, and sour cream.
- Serve your taco meatloaf with a side of Mexican rice, refried beans, or Mexican potatoes.
- Make taco meatloaf sandwiches by slicing the meatloaf into thick slices and topping them with melted cheese and salsa.
- Remove the brown sugar from the tomato sauce if you would like. But the sugar helps to balance out the acidity from the tomato.
- Adjust the amount of chili flakes if it is too much or too little for your taste. Or you can even leave it out.
More Mexican Recipes
- Authentic Mexican Ceviche
- Black Bean Quesadillas
- Healthy Green Chile Mexican Breakfast Casserole
- Instant Pot Mexican Black Bean Soup
Taco Meatloaf FAQs
This taco meatloaf is not gluten free because it contains breadcrumbs. This recipe will be gluten free if you use gluten-free breadcrumbs. You can also try using crushed taco shells or corn tortillas in place of the breadcrumbs. Use a food processor to grind them into fine crumbs.
The internal temperature should be 160 degrees F. To check the temperature, insert a food thermometer into the center of the taco meatloaf. If the temperature has not reached 160 degrees F, continue baking for an additional 5 to 10 minutes, then check with the food thermometer again. Continue baking and checking every few minutes until it reaches 160 degrees F.
You can store leftover taco meatloaf in a sealed container in the fridge for up to 5 days. Reheat the meatloaf slices in a bit of olive oil at low heat on the stove. Avoid reheating in the microwave because it causes the meatloaf to dry out.
Taco meatloaf is a great way to enjoy taco flavors without having to spend too much time in the kitchen. With a few ingredients, some basic seasonings, and a bit of baking time, you can enjoy taco flavors in your favorite comfort food dish.Print
Super flavorful and easy-to-make taco meatloaf. Perfect to throw in the oven on a whim, and have a delicious meal prepped while doing other stuff. Moist, super juicy, tender, and flavorful.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Beef/ main meals
- Cuisine: Mexican-American
1 pound ground beef
1 cup breadcrumbs
1 red onion
1 green bell pepper or Italian pepper
1 bunch of fresh cilantro
2 garlic cloves
1 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon chili flakes
1 teaspoon cumin
For the sauce:
3 cups tomato paste (not from concentrate)
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 garlic clove
a bunch of cilantro leaves
1 teaspoon brown sugar (or to taste)
1 teaspoon chili flakes (or to taste)
In a saucepan add the tomato paste, one garlic clove (crushed), salt, garlic powder, cilantro leaves, brown sugar and chili flakes. Combine well and set to cook on a low simmer for 30 minutes.
Dice finely the red onion and the green pepper. Set aside.
In a medium-sized bowl whisk the eggs with the salt and chili flakes.
Add the minced beef, the diced onion and green pepper, the breadcrumbs, and the rest of the spices. Mix everything well with clean hands.
Grease the loaf pan mold with a kitchen brush and some olive oil.
Fill the mold with the mixture of ingredients, spreading it evenly. Press it well with your hand.
Paint a layer of tomato sauce on top of the meat. Reserve the rest of the sauce for the presentation.
Cook in the oven (preheated) at 374 F for 40 minutes. Once cooked let rest in the oven with the lid open for additional 10 minutes.
Cut in slices and serve with more of the tomato sauce on top
This taco meatloaf can be served alongside some Mexican potatoes (opportunity to link that recipe) or white rice.
Leftovers can be stored in the fridge for up to 5 days in a sealed container. For reheating, do it in a pan with a bit of olive oil on low heat. Avoid using the microwave to avoid the meatloaf from drying.
If this amount of chili flakes it too much or too little to you, feel free to adjust it or even omit it.
The sugar in the tomato sauce is absolutely optional, however it helps a lot to balance out the acidity from the tomato.