Mexican Meat Loaf

This recipe was a sort of last minute decision.  When I thawed the ground beef to make the Beef Burrito Skillet, I thawed 3 lbs. of it because I forgot to separate it before I froze it when I picked up groceries last time.  I had some leftover salsa from the same recipe and this is where the idea stemmed from!

Dillon wasn’t up for dinner but Chris sure liked it!


Because this was a last minute idea for a different meat loaf, I didn’t even think to take an “ingredients” picture, so we start with the making it pictures.

I added all the ingredients, except for taco sauce and 3/4 cup of grated cheese.


(I added the first amount of cheese in another picture so it didn’t hide the other ingredients)


I mixed it all together, first with the fork, and then by hand until everything was well mixed together and then shaped it into a loaf.


I baked this at 375 degrees for about 1 hour.

I removed it from the oven and then brushed the taco sauce on top and then sprinkled it with the second amount of cheese.

I put it back in the oven for another 10 minutes until the cheese was melted and starting to brown.

I let it sit for 5 minutes and then sliced it and served.  

It is nice making a large meatloaf like this at this time of year because it gives me half of it to freeze for a quick meal another night when I am busy!


Mexican Meat Loaf

Preparation Time: 10 minutes  Cooking Time: 1 hour 10 minutes  Servings: 8


  • 2 lbs. lean ground beef
  • 2 large eggs
  • 1 cup dried bread crumbs
  • 3/4 cup salsa
  • 2 tbsp. dehydrated onions
  • 1 cup grated cheese
  • 1 cup taco sauce
  • 3/4 cup grated cheese


  1. Preheat oven to 375 degrees.  Line baking pan with aluminum foil and parchment paper.
  2. Mix first 6 ingredients in a large bowl until well combined, first with a fork and then by hand.
  3. Shape into a loaf and place in prepared baking pan.
  4. Cook at 375 degrees for 1 hour until fully cooked.
  5. Remove from oven and brush on taco sauce.
  6. Sprinkle with second amount of grated cheese.
  7. Bake an additional 10 minutes until cheese is melted and starting to brown.
  8. Allow to sit for 5 minutes and then slice.

11 thoughts on “Mexican Meat Loaf

  1. I like all the adventurous things you’ve been doing with meatloaf. I’ve considered trying a Thai-flavored one. Some day, when I happen to have leftover stuff from a Thai cooking binge. I think a Chinese one might be interesting, too, I just can’t work out what to put in it. A curried one with ground turkey would also be pretty cook, wouldn’t it? Anyway, I will definitely try out a tex-mex meatloaf soon, this looks yummy.

    Liked by 1 person

    • Thank you. I find meatloaf easy to play with. All of your ideas sound awesome. You definitely have me thinking about a Chinese one lol. So far I’m thinking chopped water chestnut, soya sauce, maybe some green onions and mushrooms and other veggies fried in sesame oil first? I hope you do try and enjoy your take on this one though!

      Liked by 1 person

      • I definitely like the green onion idea. That one has to be part of a Chinese meat loaf. I’m wondering if soy sauce and Worcestershire should be added. I’m not sure about the water chestnuts, but maybe. Hmmmm… I’ll have to keep thinking. But thanks for the ideas, you’re onto something!!!

        Liked by 1 person

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