Comfort food meets Taco Tuesday with this Mexican Taco Meatloaf recipe! With its smoky, bold taco seasoning flavors, and juicy, moist texture, it’s sure to be a crowd-pleaser.
I’m a huge fan of meatloaf for dinner because it’s simple to prepare, relatively hands-off, and can be made in a variety of ways.
This Mexican-inspired meatloaf, made with taco seasoning and salsa, is no exception! It’s whipped up using just 6 main ingredients and doesn’t require any chopping or dicing. Simply mix it up, shape it into a loaf, then sit back and relax while the oven does the rest of the work!
Seriously, taco night has never been easier! And, when you round it out with 15-minute blackened corn (full of Mexican street corn flavors), you’ll have a meal that’s not only outrageously delicious but also quick and satisfying.
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Why you'll love this recipe
- Flavor - Taco seasoning adds bold, zesty flavors with a hint of heat, while salsa provides a touch of freshness. These slow cooker chicken enchiladas have a similar flavor!
- Texture - Baking ground meat in loaf form guarantees it stays moist and juicy with a tender texture.
- Minimal ingredients - With just 6 main ingredients, this taco meatloaf recipe leaves plenty of room for toppings.
- Crowd-pleaser - Loved by both kids and adults alike!
Ingredients
- Ground turkey - I opt for ground turkey because it’s a healthier, less greasy option. However, I’ve also made this taco meatloaf recipe several times with lean ground beef, and it turns out great.
- Salsa - A chunky salsa is a must, as you don’t want your meatloaf mixture to become too watery. I prefer to use mild salsa to keep it kid-friendly, but go ahead and use medium or spicy if you’d prefer!
- Panko bread crumbs - Bread crumbs give the meatloaf structure.
- Eggs - Act as a binder so the meatloaf doesn’t fall apart when it’s cut into slices.
- Taco seasoning - For bold, zesty flavor! I prefer to use a low-sodium variety and then add an extra pinch of salt. (This Mexican skillet recipe gets its flavor from a packet of taco seasoning, too!)
- Shredded cheese - The most convenient option is a pre-shredded Mexican blend cheese, but pre-shredded cheese usually doesn’t melt well. If that matters to you, shred any combination of cheddar, Monterey jack, or Colby jack cheeses. Or, try pepperjack for a spicy kick!
- Kosher salt and garlic powder - More garlic flavor never hurts! Skip the salt if you’re using a full-sodium taco seasoning blend.
- Optional toppings - Serve slices of Mexican taco meatloaf topped with freshly chopped cilantro, sour cream, salsa, guacamole, or a squeeze of lime juice.
Equipment needed
Meatloaf recipes require a small sheet pan or loaf pan. Personally, I prefer to make meatloaf on a sheet pan because it's easier to slice.
How to make Mexican Taco Meatloaf
Recipe rundown
- Combine the meatloaf ingredients in a large mixing bowl (except for the cheese).
- Transfer to a baking sheet and form into a loaf.
- Bake at 350°F for 50-55 minutes, or until cooked through.
- Top with cheese during the last 5 minutes of cooking time.
- Let rest for 10 minutes before slicing, then serve, and enjoy!
Step 1: Add the ground turkey, salsa, bread crumbs, eggs, taco seasoning, garlic powder, and salt to a large mixing bowl.
Step 2: Mix until thoroughly combined.
Step 3: Transfer the taco meatloaf mixture to a parchment-lined baking sheet and form it into a loaf. Then, bake it at 350°F for 50-55 minutes, or until it reaches an internal temperature of at least 165°F.
Step 4: Top it with shredded cheese and return it to the oven for a few more minutes, just long enough for the cheese to melt.
Step 5: Remove the meatloaf from the oven and let it rest for at least 10 minutes before cutting it into slices. Then, add any of your favorite toppings, serve, and enjoy!
Make ahead instructions
Get a head start on dinner by prepping your meatloaf in advance.
- Prepare the taco meatloaf mixture according to the recipe instructions.
- Transfer the mixture to a small baking sheet (that will fit in your fridge) and form the meatloaf mixture into a loaf.
- Wrap the formed meatloaf tightly in plastic wrap to prevent it from drying out.
- Transfer it to the refrigerator and store it for up to 24 hours.
- When you’re ready to bake it, allow the meatloaf to come to room temperature for about 30 minutes, then bake as instructed.
Expert tips
- Don’t over-mix. Mix the taco meatloaf ingredients until they’re just combined. Overmixing can result in a dense, tough texture.
- Let the cooked meatloaf cool for at least 10 minutes before cutting it into slices. If you cut it while it’s still piping hot, it’s likely to fall apart.
- Use a digital meat thermometer to prevent overcooking. Turkey meatloaf should be cooked to an internal temperature of at least 165°F.
How to store, freeze, and reheat
- Store leftover Mexican taco meatloaf for 3-4 days in an airtight container in the refrigerator.
- Reheat leftovers in the oven at 250°F. Place leftover taco meatloaf in a small baking dish with 1-2 tablespoons of broth (or water) in the bottom. Cover with foil and reheat for about 20-25 minutes, or until warmed through.
- To freeze, tightly wrap leftover meatloaf in plastic wrap, then place it in a plastic freezer bag for an extra layer of protection. Freeze for up to 3 months.
What to serve with taco meatloaf
Round out dinner with classic taco Tuesday sides! Here are a few of my favorites:
- Tortilla chips and dip - The most obvious choice! Salsa, guac, queso… you really can’t go wrong!
- Street corn - This blackened corn recipe is what I like to call a high-vibe side. It’s loaded with Mexican street corn flavors!
- Avocado salad - For a much healthier option!
- Rice and beans - A big scoop of Spanish or Mexican rice with pinto beans will really bulk up the meal.
- Refried beans - These pair well with practically any Mexican food recipe.
- Taco salad - I like to put a thick slice of taco meatloaf right on top of my salad.
Frequently asked questions
Binding ingredients, like eggs, and ingredients that give meatloaf structure, like breadcrumbs, prevent meatloaf from falling apart. It’s also important to let the meatloaf cool for about 10 minutes before slicing into it.
Ground chuck is a high-fat type of ground beef that comes from the front part of the cow near its shoulders. Since ground chuck is extra-fatty, it sticks together more easily than lean meats, making it a great choice for meatloaf, meatballs, and burgers.
You can certainly cook meatloaf in a loaf pan. Loaf pans keep meatloaf extra juicy and moist because they trap fat drippings and slightly steam it. However, baking meatloaf on a sheet pan allows for a nice crust to form on the edges and better caramelization of toppings.
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Mexican Taco Meatloaf
Comfort food meets Taco Tuesday with this Mexican Taco Meatloaf recipe! With its smoky, bold taco seasoning flavors, and juicy, moist texture, it’s sure to be a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: Dinner
- Method: baking
- Cuisine: American
Ingredients
- 2 pounds ground turkey
- 1 cup mild salsa - chunky
- 1 cup panko breadcrumbs
- 2 eggs
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 4 tablespoons low-sodium taco seasoning mix
- 1 cup shredded cheese - choose cheddar, Monterey jack, or Colby jack cheese
Instructions
- Preheat your oven to 350° Fahrenheit and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the ground turkey, salsa, panko breadcrumbs, eggs, salt, garlic powder and taco seasoning. Mix until combined.
- Transfer the taco meatloaf mixture to the rimmed baking sheet. Form the mixture into a loaf. Make the loaf approximately 6" x 9" and about 1 ½ inches thick.
- Bake for 50-55 minutes or until a thermometer inserted into the center of the meatloaf registers 165° F.
- After the meatloaf has finished cooking, top it with the shredded cheese. Place the meatloaf back into the oven for about 3-5 minutes to melt the cheese.
- Remove from the oven and let cool before serving. Enjoy!
Notes
- Let the cooked meatloaf cool for at least 10 minutes before cutting it into slices. If you cut it while it’s still piping hot, it’s likely to fall apart.
- Use a digital meat thermometer to prevent overcooking. Turkey meatloaf should be cooked to an internal temperature of at least 165°F.
- Serve slices of Mexican taco meatloaf topped with freshly chopped cilantro, sour cream, salsa, guacamole, or a squeeze of lime juice.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size:
- Calories: 484
- Sugar: 2.7 g
- Sodium: 1216.6 mg
- Fat: 28.6 g
- Carbohydrates: 16.7 g
- Fiber: 1.8 g
- Protein: 40.4 g
- Cholesterol: 184.7 mg
MaryJane says
This was a big hit for the whole family - our 2 kids loved it! The flavor was amazing, will definitely be making again!
Katie says
I'm so happy everyone loved it!
Lisa Grimes says
Delicious dinner! It was perfect with some sliced avocado on top. My husband raved about it!
Katie says
I'm so happy you loved it! Thanks for leaving a review 🙂
Jeri says
We absolutely loved this recipe! It took a regular meatloaf to an awesome meatloaf! We loved the taco flavors and the cheese on top! This is being added to my regular dinner rotation. Thanks for the recipe!
Alexandra says
This is such a delicious recipe - we love taco, and this is such a great new way to enjoy it.
Nora says
Yum! Such a lovely recipe! Will try it out soon! Thanks for sharing!
Audrey says
Such a fun recipe. I don't eat a lot of red meat so this was perfect.
Oscar says
Wow, a taco meat loaf? This was a great idea, loved the turkey mixed with the taco seasoning instead of using ground beef. Game changer. Thank you.
Amanda Scarlati says
Meatloaf is one of our favorite dinners and I love that you did it with turkey! My kids are going to love this!
Geetanjali Tung says
So easy and delicious! I am saving the recipe. Thanks!
Julia says
Amazingg, we usually cook up ground turkey for our meal-prep protein, and having this turkey meatloaf recipe just made it even easier!
Brianna says
A combo of my son's two favorite dinners! Super easy to make and healthy to boot.
Elizabeth Flight says
Such a fun take on meatloaf and so delicious! Will definitely be adding to our dinner rotation!
Ashley says
The seasonings in your Turkey Taco Meatloaf sound like it would make it so good! I've never been a fan of regular meatloaf, mostly because of the amount of ketchup that gets dumped on top. I think that I would really enjoy your recipe though. It will definitely be an addition to our dinner menu in the coming weeks.
Serena says
Such an easy weeknight dish. I also love the side suggestions. YUM!
Jere Cassidy says
I am always at a loss of what to do with ground turkey, so I love this recipe with the taco twist to it for all the flavor. Plus I love the ease of making just a pan of meatloaf.