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This is an easy Mexican meatloaf recipe with tortilla chips, salsa and bold spices for a flavorful twist on everyone’s favorite classic comfort food. Ready in one hour for a delicious weeknight dinner.
We love Mexican food, and we love meatloaf, so it was definitely time for a Mexican-inspired meatloaf recipe on the blog!
Actually, I’ve been making a taco meatloaf with tortilla chips instead of bread crumbs, but after I enjoyed a Southwestern meatloaf at one of my favorite restaurants, I knew it was time to get it on the site. Read on for the easy recipe, plus tips, variations, substitutions to make this meal a success!
Why you’ll Love Mexican-Inspired Meatloaf
- Made with simple ingredients you probably have at home. Chips and salsa, anyone?
- Ready in an hour
- Makes a super flavorful, moist meatloaf
- Easy to customize flavors to suit your family’s tastes
Table of Contents
Taco Meatloaf Ingredients
Here are the basic ingredients. Full amounts are listed in the printable recipe card below.
- Ground beef — an 80/20 blend of beef works best for keeping meatloaf moist and not dry
- Tortilla chips — Crushed. I used yellow corn tortilla chips for extra flavor
- Chunky salsa — any brand. Choose your preferred spice level
- Eggs — act as a binder to hold the loaf together
- Spices — dried minced onion flakes, cumin, garlic power, sea salt and smoked paprika
- Jalapeño pepper — finely chopped. Adds extra flavor
- Glaze — ketchup, brown sugar and smoked paprika
How to Make Mexican Meatloaf
First, whisk the eggs in a large bowl. Then, add remaining ingredients, and gently mix until combined. Form the meat mixture into a loaf shape, about 2 inches thick. Place into a 9×13 baking dish, (I recommend covering it with foil and spraying with non-stick spray.) and brush with the glaze. Bake at 350 for an hour or until the internal temperature is 160 degrees.
Tips for Making Southwestern Meatloaf
Do not use lean ground beef! You need the extra fat to keep it moist.
Over mixing the loaf will make it tough. Whisk the eggs first, and gently mix the meat until it’s blended enough to shape.
Foil and cooking spray will make clean-up much easier!
Use a meat thermometer for accuracy.
Always let meatloaf rest for 5-10 minutes before slicing. You get cleaner slices that don’t fall apart this way.
Variations
Change up the spices. Use my taco seasoning or your favorite blend from the store.
Use more salsa for the glaze instead of ketchup. It won’t be as thick, though.
Top with shredded cheddar cheese for a cheesier version.
You can omit the jalapeno pepper or substitute a can of diced chiles or bell peppers for milder flavor.
You can make this in the crockpot in about 3 hours.
Serving Suggestions and Storage
As with any meatloaf, we love serving rustic mashed potatoes with it. Corn salad or a simple green salad are also great with this.
Store leftovers in an airtight container in your fridge for 3-4 days. You can make a delicious leftover meatloaf sandwich. Or freeze for up to 3 months.
More Meatloaves to Love
Easy Mexican Meatloaf
Video
Ingredients
- 2 large eggs
- 2 pounds ground beef 80/20 mix
- ¾ cup crushed corn tortilla chips
- ½ cup chunky salsa
- 1 medium jalapeño pepper seeded and finely chopped
- 1 tablespoon dried minced onions
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried cumin
- 1 teaspoon smoked paprika
Glaze
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 teaspoon smoked paprika
Instructions
- Preheat oven to 350℉, cover 9×13 baking pan with aluminum foil and spray with nonstick cooking spray
- Break eggs into a large mixing bowl, and whisk well 2 large eggs
- Add remaining ingredients, and gently mix until just combined 2 pounds ground beef ¾ cup crushed corn tortilla chips ½ cup chunky salsa 1 medium jalapeño pepper 1 tablespoon dried minced onions 1 teaspoon sea salt 1 teaspoon garlic powder 1 teaspoon dried cumin 1 teaspoon smoked paprika
- Form meat mixture into a loaf shape, about 2 inches tall, in prepared pan
- Mix glaze ingredients, and brush on top of meatloaf 2 tablespoons brown sugar 2 tablespoons ketchup 1 teaspoon smoked paprika
- Bake in preheated oven for 1 hour or until internal temperature is 160℉, according to an instant-read thermometer
- Remove from oven, and allow to rest for 5 minutes before slicing
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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