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