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Taco meatloaf

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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. 

Ingredients

Scale

  • 1 pound ground beef

  • 3 eggs

  • 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)

Instructions

  1. 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.

  2. Dice finely the red onion and the green pepper. Set aside.

  3. In a medium-sized bowl whisk the eggs with the salt and chili flakes. 

  4. Add the minced beef, the diced onion and green pepper, the breadcrumbs, and the rest of the spices. Mix everything well with clean hands. 

  5. Grease the loaf pan mold with a kitchen brush and some olive oil. 

  6. Fill the mold with the mixture of ingredients, spreading it evenly. Press it well with your hand.

  7. Paint a layer of tomato sauce on top of the meat. Reserve the rest of the sauce for the presentation.

  8. 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. 

  9. Cut in slices and serve with more of the tomato sauce on top

Notes

 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.

Find it online: https://livelytable.com/taco-meatloaf/