Equipment Needed
- Large mixing bowl
- 9×5 inch loaf pan
- Small bowl for glaze
- Fork or whisk
- Aluminum foil
- Measuring cups and spoons
- Sharp knife
- Cutting board
Step-by-Step Instructions
I always start by preheating my oven to 375°F (190°C). In my large mixing bowl, I combine the ground beef, taco seasoning, and crushed tortilla chips. In a separate small bowl, I whisk together the egg and milk until smooth, then pour this over the beef mixture. I add the finely diced onion, the ½ cup of salsa, and ½ cup of the shredded cheese. Now, here’s the most important step: I use my hands to mix everything together. A spoon just won’t do it. I mix gently but thoroughly, just until everything is evenly combined. Overmixing is the enemy of a tender meatloaf, as it can make the texture tough and dense.
Once mixed, I transfer the meat mixture to my work surface—a clean counter or a piece of parchment paper works perfectly. I shape it into a firm, even loaf that fits the size of my 9×5 loaf pan. I’ve tried baking it both free-form on a baking sheet and in a loaf pan. I prefer the loaf pan because it helps the meatloaf hold its shape and keeps it incredibly moist. I lightly grease the pan, then press the shaped loaf into it, smoothing the top. I then cover the pan loosely with aluminum foil—this initial cover traps steam and ensures the meatloaf cooks through without drying out the top.
I bake the covered meatloaf for 40 minutes. While it bakes, I make the simple glaze. In a small bowl, I stir together the ketchup, 2 tablespoons of salsa, and the brown sugar until smooth. This creates a sweet, tangy, and slightly spicy topping that caramelizes beautifully. After 40 minutes, I carefully remove the loaf from the oven and take off the foil. The kitchen already smells amazing. I spread the glaze evenly over the top of the meatloaf and sprinkle the remaining ½ cup of shredded cheese over the glaze.(See the next page below to continue…)