Taco Meatloaf

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Meat and Poultry

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Taco Meatloaf

Prep 25 m

Cook 95 m

Ready In 120 m

8 Servings

350 Calories


This taco-seasoned meatloaf, filled with a melty tunnel of cheese and green chiles, and topped with salsa, puts all other meatloaves to shame, one satisfying bite at a time.

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  1. 1 1/2 lb lean (at least 80%) ground beef

  2. 1/3 cup Progresso plain panko crispy bread crumbs

  3. 1/3 cup milk

  4. 1/2 cup finely chopped onion

  5. 1 medium jalapeño chile, finely chopped

  6. 1 egg, beaten

  7. 1 package taco seasoning mix

  8. 3/4 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 1 1/2 cups shredded Cheddar cheese

  11. 1 can green chiles

  12. 1 cup Chunky salsa


  1. Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, mix beef, bread crumbs, milk, onion, jalapeño chile, egg, taco seasoning mix, salt and pepper.

  2. On another large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with Cheddar and green chiles to within 1/2 inch of edges. Using foil to help roll, starting with one 10-inch side, roll up; press seam to seal. Remove foil. Place rolled-up loaf seam side down in pan.

  3. Bake 40 minutes. Remove from oven; spoon salsa over loaf.

  4. Bake 15 to 20 minutes longer or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before slicing.

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