If you’ve ever stood in front of the fridge at 5:45 p.m. wondering if cereal counts as dinner (no judgment, we’ve all been there), this taco meatloaf might just become your new hero. It’s got all the bold flavors of taco night wrapped up in the cozy comfort of a meatloaf. Bonus—it’s easy, budget-friendly, and picky-eater approved. Whether you’re cooking for your family, a crowd, or just yourself with Netflix queued up, this dish slides perfectly into your weeknight dinners lineup.
Table of Contents
Why You’ll Love This Taco Meatloaf
First, it’s a flavor party. Think juicy ground beef, taco seasoning, and melty cheese all baked into one glorious loaf. Second, it’s one of those easy meatloaf recipes you can whip together in under 15 minutes of prep time. And third—leftovers. Slice it up for sandwiches, crumble it over salad, or sneak a cold piece straight from the fridge (guilty as charged).
Ingredients You’ll Need
- Ground beef – the hearty base of your loaf
- Taco seasoning – brings the Mexican-inspired flavor magic
- Breadcrumbs – keeps things tender and holds it all together
- Eggs – the binder that makes the loaf sliceable instead of crumbly
- Shredded cheese – melty pockets of happiness throughout the loaf
- Salsa – for tang and moisture
- Onion – adds a little bite and sweetness
- Bell pepper – color and crunch
- Fresh cilantro – optional, but it adds a pop of freshness
Step-by-Step Instructions
- Preheat & prep. Crank the oven to 375°F and lightly grease a loaf pan. If you want easy cleanup, line it with parchment paper.
- Mix it up. In a big mixing bowl, combine the ground beef, taco seasoning, breadcrumbs, eggs, shredded cheese, salsa, diced onion, and bell pepper. Use your hands—it’s messy but oddly therapeutic.
- Shape the loaf. Transfer the mixture into your prepared pan and press it down lightly so it bakes evenly.
- Bake. Pop it in the oven for about 50–60 minutes, or until the internal temperature hits 160°F.
- Rest & serve. Let it rest for 5–10 minutes before slicing. This keeps all those savory juices right where they belong.
Cooking Tips from My Kitchen
- If your kids run at the sight of veggies, finely mince the onion and pepper so they vanish into the loaf like little flavor ninjas.
- Want it spicier? Add a chopped jalapeño or use pepper jack cheese.
- If you’re making this ahead, assemble the loaf and refrigerate it (covered) up to a day before baking.
- Serve it with Mexican rice, corn on the cob, or a crisp salad for a full-on family favorite recipe night.
A Little Backstory
I started making this when my husband kept “forgetting” about meatloaf night, but never once forgot about taco night. So, I married the two, and guess what? Now he’s early to the table. It’s been a kid-friendly meal hit at my cooking classes, too—folks love how it keeps the fun of taco night ideas without all the taco assembly chaos.
FAQs
Can I substitute ground turkey for beef?
Absolutely—ground turkey works great. Just keep an eye on moisture since turkey can dry out faster.
How do I store leftovers?
Store slices in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Can I freeze it?
Yes! Wrap cooled slices individually, freeze, and thaw in the fridge overnight before reheating.
This taco meatloaf is proof that a good dinner doesn’t have to be fancy—just flavorful and made with love. Whether you serve it fresh from the oven or sneak a cold slice at midnight, it’s one of those ground beef recipes that will keep making appearances at your table for years.
Print
Cheesy Taco Meatloaf: A Tex-Mex Twist on a Comfort Classic
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
All the bold flavors of taco night baked into a juicy, cheesy meatloaf. Quick to prep, kid-approved, and perfect for busy weeknight dinners.
Ingredients
2 pounds (900 g) 85% lean ground beef — classic meatloaf base with rich flavor
1 cup plain breadcrumbs — helps bind and keep the loaf tender
2 large eggs, lightly beaten — the binder so slices hold together
1 cup thick & chunky salsa — adds moisture, tang, and taco vibes
2 tablespoons taco seasoning (about 1 oz / 28 g or 1 packet) — signature Mexican-inspired spice
1 small yellow onion, finely minced (about 1/2 cup) — sweet, savory depth
3/4 cup red bell pepper, finely diced — color and a mild crunch
1 teaspoon kosher salt — seasons the whole loaf
1/2 teaspoon black pepper — a little extra warmth
1 cup shredded Mexican-blend cheese, divided — 3/4 cup inside, 1/4 cup on top
1/4 cup fresh cilantro, chopped (optional) — fresh finish
GLAZE: 1/4 cup salsa + 1 tablespoon ketchup — quick tangy topping
Instructions
1. Preheat oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment and lightly spray.
2. In a large bowl, gently mix ground beef, breadcrumbs, eggs, 3/4 cup cheese, salsa, taco seasoning, onion, bell pepper, salt, pepper, and cilantro (if using) until just combined—don’t overwork.
3. Transfer mixture to the prepared pan and shape into an even loaf, smoothing the top.
4. Bake for 45 minutes.
5. Stir together the glaze (salsa + ketchup). Spread over the loaf and sprinkle the remaining 1/4 cup cheese on top.
6. Return to oven and bake 10–15 minutes more, until an instant-read thermometer in the center reads 160°F (71°C).
7. Rest 10 minutes so the juices settle. Slice into 8 pieces and serve with your favorite taco toppings (sour cream, avocado, lime).
Notes
Make-ahead: Assemble, cover, and refrigerate up to 24 hours; add 5–10 minutes to bake time.
Turkey option: Swap in 2 lb ground turkey; add 1 tablespoon olive oil and bake to 165°F.
Gluten-free: Use certified GF breadcrumbs or crushed GF cornflakes.
Dairy-free: Skip the cheese; add 2 more tablespoons salsa for moisture.
Veggie stealth mode: Mince onion/pepper very fine so they melt into the loaf.
Leftovers: Refrigerate up to 4 days or freeze slices up to 3 months; reheat gently at 300°F or microwave on 50% power.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 370
- Sugar: 4
- Sodium: 980
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 16
- Fiber: 2
- Protein: 27
- Cholesterol: 135
Keywords: taco meatloaf, easy meatloaf recipe, Mexican-inspired meatloaf, weeknight dinners, ground beef recipes, kid-friendly meals, taco night ideas, family favorite recipes