Taco Meatloaf

Apr 29

It’s no secret that my son’s favorite dinner is meatloaf. With that said, he’s picky about his meatloaves…. and this one ranked up there at the top for him. We all enjoyed it so much!

This recipe makes about 8-12 servings.

Notes for this recipe - We think warming some red enchilada sauce and pouring over the top would be great, too! I used frozen corn instead of canned. Also, we made this into one large meatloaf, but it could be split into two - one for now and freeze one for later!

*If you want to watch the video of this being made, this recipe starts at the 12:57 mark.

We introduced tacos and meatloaf and it was an instant friendship! Taco Meatloaf is so delicious!!
Submitted by Diana.

Ingredients

2 lbs ground beef
1 1/2 cups crushed nacho cheese tortilla chips
1 medium yellow onion, diced small
1 (10oz) can Rotel tomatoes, any heat level
4 oz corn, drained I use a Chipotle corn
1 pkt taco seasoning or 3 Tbsp homemade taco seasoning
2 large eggs
1 1/2 cups shredded cheese 3/4c. cheddar and 3/4c. pepper Jack, mixed and divided. I don’t measure cheese exactly just use the amount you like.
cilantro, chopped for garnish, if desired.

Here’s how to make it

In large mixing bowl combine ground beef, tortilla chips, eggs, Rotel tomatoes, onion, corn, taco seasoning and most of the shredded cheese.
Form meatloaf between 2 loaf pans.
Place into 350 degree preheated oven for 1 hour. Place remaining cheese on top of meatloaf and bake an additional 10-15 minutes until cheese has melted.
Garnish with cilantro, if desired