Taco Meatloaf

OK, this isn’t the most attractive photo, I know! I couldn’t wait to let it completely cool, so when I turned it on its side, the toppings (cheese and refried beans) kind of slid off. Whoopsie! No worries though, this still tasted really good.


I think for most people, you mention meatloaf and there isn’t a lot of interest. That is probably why you don’t see meatloaf on a restaurant menu too often. But this one has a nice mix of flavors and textures. Oh, and it takes hardly any time to put together.


I got this recipe on Blog Chef and have already made it two times with a few alterations.

1lb lean ground beef
1/3 cup finely chopped red or white onions
1/3 cup sliced green onions (plus more for topping)
1 Tablespoon chopped, pickled jalapeno (optional)
1 egg (beaten)
3 teaspoons chili powder
1 teaspoon cumin
½ cup thick and chunky salsa
½ teaspoon ground black pepper
½ cup shredded Mexican cheese blend

1 cup refried beans
¼ cup salsa
1/2 cup shredded Mexican cheese blend
Green onions for garnish

Cooking Instructions:

Step 1: Preheat the oven to 375 degrees. In a large bowl mix together the ground beef, onions, jalapeno, egg, chili powder, cumin, salsa, black pepper, and ½ cup of the shredded cheese. Mix well and form into an oval shape. Place into a lightly greased loaf pan or in a cake pan.
Step 2: In a small bowl mix together the refried beans with ¼ cup of salsa. Spread the mixture over the top of the uncooked meatloaf. Place into the oven and bake at 375 degrees for 45-50 minutes or until the meatloaf is fully cooked (the internal temperature has reached 160 degrees). During the last few minutes of baking sprinkle 1/2 cup of Mexican cheese blend over the meatloaf, and return the meatloaf to the oven.
(Makes 4 Servings)


You simply mix this together – your hands works best to incorporate everything. Top with the refried beans and salsa mix.


If you do make this in a loaf pan, you might have to drain out some excess liquid. If you make this in a cake pan, it will spread out and you will have a bit of a mess to keep up. Either way, use very lean beef. Add your cheese just at the end so it gets nice and melted.


Cut into slices and serve with veggies.


The leftovers warmed up nicely the next day. I loved the Mexican twist on a regular meatloaf.




About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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2 Responses to Taco Meatloaf

  1. Lewis Skiles says:

    I enjoy your blog, it is the only one I am currently subscribing to. I am going to start mine up again with a little different twist soon, if you do not mind I will send a link when I do.
    My comment about the meatloaf is that I got so tired of cleaning up after meatloaf and you get that grease puddle in the pan, I like to make mine in a Pampered Chef round baker and shape it into a ring, so what I discovered was if you put a slice of bread, or layer if you have a larger pan, under the meatloaf it will absorb most of the liquid and makes the cleanup easier and you do not have to worry about spilling it when you remove the loaf from the pan.

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