Easy Mexican Meatloaf Recipe

This is a pretty simple recipe with ingredients that don't stray to far from what you'd grab on the average taco night. Ground beef is the protein that forms that base of this dish, and Capozzoli suggests an 80/20 lean beef-to-fat ratio for the best results. "It's a good middle ground fat ratio that makes for juicy and moist meatloaf," she says.

If you're not too big on ground beef, Capozzoli says you can experiment with a mixture of beef and pork. Ground turkey is also an option, but you might not get the greatest results. "Ground turkey is doable but the end result may be a bit drier as there is not a lot of added fat or moisture in the meat mixture," she says.

You'll also need a can of Rotel (diced tomatoes and green chilies), taco seasoning, salt, black pepper, eggs, and bread crumbs. Finally, you'll need some jarred salsa, Monterey Jack cheese, and fresh cilantro. 

Feel free to try out different types of cheese — Capozzoli recommends regular yellow or white shredded cheddar, or pepper jack. "Any cheese that goes well with a taco flavor and gets melty will be just fine!" she says.

Now for the fun part: shaping your meatloaf! With your beef mixture an even consistently, use your hands to form it into a rectangular loaf shape (see the picture above).  This might sound simple enough, but Capozzoli has a few tips to help you get the perfect profile.

"To achieve the perfect shape, my tip would be to be mound the meat in the relative shape in the pan," she says. "Be gentle when shaping; all it really needs is a light push on all sides to get the meat mixture to come together."

Capozzoli notes that this recipe was crafted to create the exact amount of moisture needed to make sure the beef mixture sticks together perfectly. For this reason, she cautions against fiddling with the blend.

"I know we all like to experiment with adding our own twist to recipes, but I would avoid adding anything to the meat mixture that would make it more dry or more wet," she says. "Otherwise, the texture and optimal 'stickiness' would change and the meatloaf could end up too dry or fall apart because it's too wet."

Once you've got the perfect loaf, place it into a baking dish and head on to the next step!

When your meatloaf is thoroughly cooked and the cheese is bubbly and calling out to you, you have one last step: garnishing it with your fresh cilantro. 

If you have a taste for some extra flavors, you can pair the dish with your choice of side or sour cream. "I would pair this dish with a cilantro lime rice or Mexican-style rice," Capozzoli says. "You could also serve with a fresh salad made with iceberg, vegetables, and a lime vinaigrette. This meatloaf would pair great with a side of corn or, better yet, Mexican-style street corn."

If you have any leftovers, you can store them for three to four days in the refrigerator.