Mexican Meatloaf
A flavorful twist on traditional meatloaf, packed with zesty spices, cheese, and tortilla chips for a satisfying meal.
Ingredients
Main ingredients
- 2 pounds lean ground beef Use lean beef to keep the meatloaf moist without extra fat.
- 1/2 cup whole milk
- 2 large eggs
- 1/4 cup taco seasoning (1 packet) Can substitute with a homemade spice blend.
- 1 cup white onion, finely chopped
- 4 ounces green chiles, drained
- 1 cup crushed tortilla chips
- 2 teaspoons minced garlic
- 1 1/2 cups grated cheddar jack cheese (divided into 1 cup and 1/2 cup)
- 1 cup salsa (divided in half) Reserve half for topping.
- to taste Chopped cilantro For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the ground beef, milk, eggs, taco seasoning, chopped onion, green chiles, crushed tortilla chips, and minced garlic. Mix until well combined.
- Add 1 cup of the grated cheddar jack cheese and half of the salsa to the meat mixture, stirring to combine.
- Transfer the mixture to a loaf pan and shape it into a loaf.
Cooking
- Top the meatloaf with the remaining salsa and sprinkle with the remaining cheese.
- Bake for about 1 hour, or until the meatloaf is cooked through and the internal temperature reaches 160°F (70°C).
- Let it rest for 10 minutes before slicing.
Serving
- Garnish with chopped cilantro before serving.
Notes
For storage, allow leftover meatloaf to cool completely before transferring to an airtight container. It can be refrigerated for 3 days or frozen for 3 months. Consider serving sliced in taco shells with additional salsa and cheese.