Mexican Meatloaf Recipe
This Mexican Meatloaf brings bold Tex-Mex flavors to your dinner table with cheddar cheese, black beans, salsa, and taco seasoning. It's juicy, cheesy, and topped with bubbly melted cheese for a fun twist on the classic!
Ingredients
Cheese
- 6 oz cubed cheddar cheese
- 2 oz shredded cheddar cheese for topping
Meat & Binding
- 1 ½ lbs ground beef 85% lean recommended
- 2 large eggs
- 1 ¼ cups crushed tortilla chips
Add-ins
- 1 cup black beans rinsed and drained
- 1 cup corn frozen or canned
Seasoning & Sauce
- 1 cup salsa divided (¾ cup for the meatloaf, ¼ cup for topping)
- 1 packet taco seasoning about 1 oz
Instructions
- Begin by preheating your oven to 350°F (175°C). Cover a baking sheet with aluminum foil to minimize cleaning later. Chop 6 oz of cheddar into cubes for the filling while grating 2 oz to sprinkle on top right before serving.
- In a large mixing bowl, add ground beef, cubed cheddar, crushed tortilla chips, black beans, corn, eggs, taco seasoning, and ¾ cup salsa. Use your hands to gently mix it all together. Be careful not to overwork the meat – this keeps your loaf light and tender.
- Transfer the mix to your lined baking sheet. Shape it into a loaf around 12 inches long and 6 inches wide. Don’t stress about perfection – just make it compact enough to hold its shape during baking.
- Bake your meatloaf for about 55 minutes. Then, remove it from the oven, spread the remaining salsa across the top, and sprinkle the shredded cheddar evenly over it. Return to the oven for an additional 10–15 minutes, or until the cheese is bubbly and the loaf reaches an internal temperature of 160°F.
- Allow your meatloaf to rest for 5 minutes after baking. This helps seal in the juices and makes slicing easier. Slice into thick portions, top with your favorite garnishes, and enjoy the cheesy Tex-Mex goodness.
Notes
- Low-Carb Option: Use crushed pork rinds or almond flour in place of tortilla chips.
- Vegetarian Swap: Use lentils and finely chopped mushrooms instead of ground beef.
- Spice It Up: Add jalapeños or hot salsa for extra heat.
- Make Ahead: Assemble the loaf a day in advance and refrigerate before baking.