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    Home » Recipes » Main Courses

    Mexican Meatloaf

    Published: Jul 19, 2024 · Modified: May 11, 2025 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    This Mexican Meatloaf is a delicious and unique twist on your classic meatloaf and is perfect to try on a taco Tuesday when you really want to experiment. Perfectly seasoned, meaty, and cheesy- this recipe actually comes together quite effortlessly and is a great family-friendly meal that you can prep ahead of time too. 

    A cheesy casserole in foil on a tiled surface, sliced for serving, with some spilled tortilla chips and a bowl of shredded cheese nearby. A plate with rice and casserole, and two forks are also visible, creating a taco-inspired feast.

    My household is a big fan of everything Tex-Mex. My chicken tortilla casserole and crunchy Mexican chicken are always on repeat, but this time, I wanted to try something more substantial. 

    And then I thought- why not put a Mexican spin on the classic meatloaf? And here we are!

    Why You’ll Love This Mexican Meatloaf Recipe

    • Fun twist: Savory, moist, and with lots of fun flavors, this take on the meatloaf is one you’ll find yourself making again and again.
    • Family-friendly: This version of the meatloaf is sure to be a total hit in your household, just like it is in mine.
    • Customizable: You can also customize the meat and sauces to your liking. And of course, the toppings too!
    • Quick to prep: This taco meatloaf recipe barely takes 10 minutes to prep, which makes it a great low-effort recipe to try.

    Ingredients

    Ingredients to make taco meatloaf on the table before mixing together.
    • Ground meat: Use ground beef, chicken, or even turkey, whatever you prefer. If you’re using ground beef, choose 85% lean ground beef for best results. You can even use a combination fo ground meats if you prefer.
    • Salsa: Choose a good quality tomato-based salsa. Homemade salsa is a great option too - just make sure it isn’t too runny. 
    • Onion: Chopped onions add a beautiful sweetness to the dish. 
    • Eggs: These are crucial. Eggs add moisture, richness, and flavor to the dish, and most importantly, hold the ingredients together. 
    • Chips: Use Doritos or corn tortilla chips to add flavor and bind things together.
    • Cheese: Choose mild, sharp, or medium! Pre-shredded cheese makes things quicker. 
    • Seasonings: To season, I used some packaged taco seasoning, garlic powder, cumin and some taco sauce. 

    See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

    Variations

    • Add some heat: To lend the taco meatloaf a nice bit of spiciness, add chopped jalapenos or any spicy chilies of your choice. If you don’t have those, just choose a spicy salsa instead of your regular salsa. 
    • Protein-packed: To make this Mexican-style meatloaf more protein-rich, add some canned (and drained) black beans into the mix.
    • Top it right: Try different variations by topping the meatloaf with different kinds of toppings. Pico de gallo, guacamole, sour cream, chopped green onions, crushed tortilla chips, and chopped avocado are all great choices. 

    How to Make Mexican Meatloaf

    Start by preheating your oven to 350 degrees and lightly coating your pan with cooking spray. 

    Adding taco meatloaf ingredients to a bowl with a hand holding a bowl of eggs over it ready to pour in.

    Step 1: Prepare meatloaf mixture. Combine ground meat, salsa, eggs, seasonings, and crushed Doritos in a large bowl.

    Hands mixing a bowl of ground beef and various ingredients to make Mexican meatloaf.

    Step 2: Mix it up. Use your hands to mix all the ingredients with the ground meat.

    Spreading the meatloaf mixture into a loaf pan with a wooden spoon.

    Step 3: Layer mixture into pan. Transfer half the mixture to the greased pan.

    Cheese sprinkled over the meat mixture.

    Step 4: Add cheese. Layer some shredded cheese on top and then add the second half of meat on top.

    PRO TIP: You can skip dividing the meat in half and adding cheese to the center and simply place all the beef in the pan in a single layer.

    A brush with a bowl of taco sauce brushing it onto the top of a meatloaf.

    Step 5: Top with toppings. Brush some salsa over the ‘loaf,’ pop it in the oven, and bake for 60 minutes.

    A foil-lined baking dish filled with shredded cheese sits on a tiled countertop, ready to become a cheesy masterpiece. Nearby are a rolling pin, an onion, a bowl with a brush and liquid, and a blue cloth—essentials for crafting the perfect taco or perhaps even an indulgent meatloaf.

    Step 6: Bake and enjoy. Get the loaf out, brush on some more salsa, and top with cheese. Bake again for 5 minutes, and serve with your favorite toppings.

    ⭐️ Hint: Let the meatloaf rest for 10-15 minutes after you get it out of the oven. Trying to slice it when it is too hot will cause it to fall apart.

    If you love taco-inspired recipes like this one, you may also enjoy my Smash Burger Tacos!

    A close-up of a freshly baked, cheesy meatloaf topped with melted cheese and a crispy crust, set on a sheet of foil.

    Storage

    • Storing: Got some leftover meatloaf? Move it to an airtight container and refrigerate for 2-3 days. 
    • Reheating: Use a microwave to reheat the meatloaf for best results. Remember to pause between 30-second increments. 
    • Freezing: If you have a lot of leftovers, or you’re just planning to make this Mexican meatloaf in a big batch, you can freeze it too. Wrap individual slices in cling wrap or transfer them to freezer-safe bags. For bigger portions use a freezer-safe container.  Make sure you let the meatloaf thaw overnight in the refrigerator before you reheat it

    Serving Suggestions

    This savory and delicious Mexican taco meatloaf is a hearty and filling meal on its own. If you really want to, you can team it up with a simple salad or some grilled or sauteed veggies. 

    I personally love pairing it with my broiled asparagus, slow cooker Brussels sprouts, or just some classic corn on the cob. 

    Sometimes, I also like to serve it with a nice dip like salsa pesto or cream cheese salsa dip. 

    A plate of rice, corn, and a crispy baked meatloaf, accompanied by scattered nacho chips, a bowl of salad, and a cup of sauce on a white table.

    Recipe Tips

    • Make cleanup easy: To minimize the mess and make cleanup a breeze, line the baking tin with foil instead of greasing it.
    • Cube the cheese: Instead of shredding the cheese, you could chop it up into small cubes and use them instead. These will melt and create nice pockets of cheesiness throughout the meatloaf.
    • Use your hands: Use your hands as opposed to a spoon to combine the meatloaf mixture. It’s the best way to get it done. Wear gloves if you feel like you need to.

    Recipe FAQ

    Can I make this Mexican meatloaf in a slow cooker?

    Yes, you can! Simply place some tinfoil lengthwise, across your slow cooker, until it hangs over the sides, and do the same the other way. Grease it, add the meatloaf mixture, and cook it on low for 6 hours.  

    What can I use instead of tortilla chips?

    Tortilla chips or nachos act as the binding agent here. If you don’t have either of them, just use some breadcrumbs instead. 

    How will I know if the meatloaf is cooked?

    The easiest way to know if your meatloaf is cooked is to check its internal temperature with a meat thermometer. 

    A cheesy baked casserole topped with melted cheese is partially sliced and wrapped in foil, surrounded by tortilla chips, shredded cheese, a salad bowl, and a cup of sauce.

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    • Easy Crunchy Mexican Chicken.
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    I had to make a video for this Cheesy Taco Meatloaf.  This recipe belongs in your arsenal!  I hope you have a moment to take a look!

    How to Make It Video

    YouTube video

    Ready to get cooking? Remember that you can print this recipe if you would like.

    A loaf of cheesy Mexican Meatloaf baked in foil, partially sliced, on a white surface.

    Mexican Taco Meatloaf

    Karin and Ken
    Tangy, spicy, meaty, crunchy, and cheesy all at the same time! This easy Mexican meatloaf is one comfort food that's sure to take your taste buds on a ride!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 10 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Main Course
    Cuisine American, Mexican
    Servings 8
    Calories 909 kcal

    Equipment

    • bread or loaf pan

    Ingredients
      

    • 1 ½ pounds ground chicken, ground turkey, ground beef, ground pork, or ground sausage
    • ¾ cup salsa
    • 1 ½ cups Doritos, nachos or another flavor, finely-crushed and divided
    • 3 tablespoons homemade Taco seasoning or 1 package
    • 1 cup onions, finely diced or shredded Use 1 tablespoon of onion powder or 3 tablespoons of dried onion flakes as a substitute.
    • 1 tablespoon garlic powder
    • 1-2 teaspoons cumin
    • 2 large eggs, beaten
    • ½ cup Taco sauce
    • 2 ½ cups cheese, shredded, more or less as you desire

    Options

    • sour cream, for serving, if desired 
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 350 degrees. Lightly coat loaf pan with cooking spray. Set aside. 
    • In a large bowl, combine the ground meat, ¾ cup salsa, 1 ½ cups crushed Doritos, taco seasoning, cumin, 1 cup shredded cheese, onions, garlic powder and eggs. 
    • Using your hands, mix ingredients until combined. 

    OPTION 1

    • Press ½ of the meatloaf mixture into prepared pan. Be sure to reach the edges of the pan.  Gently place and press enough shredded cheese to cover the meatloaf into the middle of the meat mixture, leaving a 1 inch border around the edges. Top with the remaining meatloaf mixture. Press to seal edges. 

    OPTION 2

    • Press meatloaf mixture into prepared pan. Make sure it reaches the edges of the pan.  

    FINISHING IT OFF

    • Brush Taco sauce or salsa all over the top of the loaf.   
    • Place in the oven and bake for 60 minutes. 
    • Remove loaf from oven and brush more Taco sauce or salsa on top of the loaf. 
    • Add shredded cheese, as much or as little as you like. 
    • Return meatloaf to oven and bake for another 5 minutes. Using a meat thermometer, confirm that it's cooked and has reached a temperature of 160 degrees.
    • Allow meatloaf to rest for about 10 minutes; if not a little longer. Place on a serving platter.
    • Cut into slices and serve with a dollop of sour cream, if desired. Enjoy!

    Video

    Notes

    Freeform Meatloaf: You can easily prepare this meatloaf on a baking sheet lightly coated in cooking spray. Form your meatloaf into the shape you desire and bake. For me, I set the oven to 350 and I bake for about 45 minutes, top with taco sauce or salsa and then cheese. Return to oven for about another 15 minutes. Always check ground meat with a thermometer to make sure it is cooked.  
    Slow Cooker: Place tinfoil lengthwise, across my slow cooker, until it hangs over the sides. Spray the tinfoil with cooking spray, add the meatloaf, and cook it on low for 6 hours. Remove the meatloaf from the slow cooker using the tinfoil as handles if you will. Place the cooked meatloaf, without the tinfoil, on a baking sheet and turn the oven to broil. While the oven is heating, cover the meatloaf with salsa or taco sauce and then cheese. Broil until cheese is melted and starting to brown.  Serve and enjoy!

    Nutrition

    Calories: 909kcalCarbohydrates: 61gProtein: 35gFat: 58gSaturated Fat: 18gPolyunsaturated Fat: 12gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 155mgSodium: 1236mgPotassium: 702mgFiber: 6gSugar: 5gVitamin A: 643IUVitamin C: 3mgCalcium: 372mgIron: 4mg
    Keyword mexican meatloaf, taco meatloaf
    Tried this recipe?Let us know how it was!

    This post was originally published in June 2019. It has been updated with new content and images.

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    Welcome!

    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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