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Mexican Meatloaf Recipe
Ben Carraoli

Mexican Meatloaf Recipe

When I made this Mexican Meatloaf for the first time, I couldn’t believe how much my family loved it! I enjoy Tex-Mex flavors, so the idea of mixing salsa, crispy tortilla chips, and melted cheddar into a comforting meatloaf was too tempting to resist. Spoiler alert – it was amazing!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8
Course: Dinner
Calories: 486
Ingredients Method

Ingredients
  

  • 6 oz cubed cheddar cheese 2 oz shredded cheddar cheese (for topping): The melty, gooey cheese adds essential creaminess.
  • 1 ½ pounds ground beef 85% lean recommended: The right mix of lean fat ensures juicy and flavorful meatloaf.
  • 1 cup black beans rinsed and drained: Add a hearty texture and earthy undertone to each bite.
  • 1 cup corn frozen or canned: Provides a sweet contrast to the savory flavors.
  • 1 ¼ cups crushed tortilla chips: A Tex-Mex twist replacing breadcrumbs.
  • 2 large eggs: Essential for binding the ingredients together.
  • 1 cup salsa divided (¾ cup for the mix, ¼ cup as a topping): Adds zest and a touch of heat.
  • 1 packet taco seasoning about 1 oz: Brings bold, spicy Tex-Mex flavor.

Method
 

  1. Begin by preheating your oven to 350°F (175°C). Cover a baking sheet with aluminum foil to minimize cleaning later. Chop 6 oz of cheddar into cubes for the filling while grating 2 oz to sprinkle on top right before serving.
  2. In a large mixing bowl, add ground beef, cubed cheddar, crushed tortilla chips, black beans, corn, eggs, taco seasoning, and ¾ cup salsa. Use your hands to gently mix it all together. Be careful not to overwork the meat – this keeps your loaf light and tender.
  3. Transfer the mix to your lined baking sheet. Shape it into a loaf around 12 inches long and 6 inches wide. Don’t stress about perfection – just make it compact enough to hold its shape during baking.
  4. Bake your meatloaf for about 55 minutes. Then, remove it from the oven, spread the remaining salsa across the top, and sprinkle the shredded cheddar evenly over it. Return to the oven for an additional 10–15 minutes, or until the cheese is bubbly and the loaf reaches an internal temperature of 160°F.
  5. Allow your meatloaf to rest for 5 minutes after baking. This helps seal in the juices and makes slicing easier. Slice into thick portions, top with your favorite garnishes, and enjoy the cheesy Tex-Mex goodness.