I dreamed up this Taco Meatloaf one Tuesday when my family couldn’t decide between our weekly taco tradition and the hearty comfort of a classic meatloaf. I thought, “Why not both?” The result was an instant, game-changing hit. As it baked, my kitchen filled with an incredible, mouthwatering fusion of scents—the familiar savory warmth of roasting ground beef and onions, now spiked with the smoky, spicy aroma of taco seasoning. Pulling it from the oven, glazed with a zesty tomato topping and bubbling with melted cheese, felt like a triumph. That first slice, served with all the classic taco fixings, was a perfect marriage of two beloved dishes, and it instantly earned a permanent spot in our dinner rotation.
Why You’ll Love This Recipe
You are going to love this recipe because it solves the “what’s for dinner” dilemma by cleverly combining the fun, festive flavors of taco night with the satisfying, easy-to-serve format of a classic meatloaf. It’s a guaranteed crowd-pleaser that excites both kids and adults, and it makes fantastic leftovers. From my experience, this is the ultimate comfort food upgrade—it delivers all the seasoned, cheesy, savory goodness of a taco in every slice, without the mess of assembling individual shells. It’s familiar yet exciting, simple to make, and always a hit.
Ingredients
- 1 ½ lbs ground beef (80/20 blend is best)
- 1 packet taco seasoning (or 3 tbsp homemade blend)
- 1 cup crushed tortilla chips or breadcrumbs
- 1 large egg
- ½ cup milk
- 1 small onion, finely diced
- ½ cup salsa (mild or medium)
- 1 cup shredded Mexican blend cheese, divided
- For the Glaze: ½ cup ketchup, 2 tbsp salsa, 1 tbsp brown sugar
Let’s talk ingredients, because your choices here build the flavor. For the ground beef, an 80/20 blend provides the perfect fat content for a juicy, flavorful loaf that won’t dry out. For the binder, crushed tortilla chips are my strong preference over breadcrumbs. They add an authentic corn flavor and a subtle crunch that plain breadcrumbs just can’t match. Use plain or lightly salted chips. The salsa is crucial—it adds moisture and a tangy, chunky texture. Don’t use a super watery salsa; a thick, restaurant-style works best. And for the cheese, shred your own from a block. Pre-shredded cheese is coated to prevent clumping and won’t melt into those beautiful, gooey pockets we want.(See the next page below to continue…)