Taco Meatloaf
Taco Meatloaf is a Mexican meatloaf that is flavored with enchilada sauce, corn, Meexican spices and more. A simple weeknight dinner that is loaded with Mexican flavor.
Servings 8 servings
Ingredients
- 2 pounds lean ground beef 93% lean 7% fat
- 1 small onion finely diced (about 1 cup)
- 3 cloves garlic minced (about 1 tsp)
- 1 cup canned corn drained (or fresh corn)
- 1 cup crushed nacho cheese Doritos
- 1 can Rotel diced tomatoes with green chilies, drained
- 1 cup cheddar cheese blend shredded and divided
- 2 large eggs
- 1 tablespoon taco seasoning mix
- 1/2 cup enchilada sauce
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with olive oil or nonstick cooking spray or line it with aluminum foil.
- In a large bowl, combine the ground beef, diced onion, minced garlic, canned corn, crushed Doritos, drained Rotel, about ½ a cup shredded cheddar cheese, room temperature eggs, and taco seasoning. Mix well until all the ingredients are evenly distributed.
- Transfer the ground beef mixture into the lined loaf pan, pressing it down to form a loaf shape.
- Pour the enchilada sauce over the top of the meatloaf mixture, spreading it evenly.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until the internal temperature of the center of the loaf reaches 160°F (71°C). I like to use an instant-read thermometer to do this.
- Remove the cheesy taco meatloaf from the oven and top it with enchilada sauce and the remaining cheese. Return it back into the oven for 3-5 minutes or until the cheesemelts. Remove the meatloaf from the oven and let it rest for a few minutes before slicing.
- Serve your moist meatloaf warm, garnished with diced tomatoes, sliced jalapeños, or any desired toppings. Enjoy your flavorful Mexican taco meatloaf!