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Taco Tuesday Meatloaf

Tacos + meatloaf = delicious!

July 30, 2018

Ground beef and classic taco fixings combine to make a flavor-packed, free-form meatloaf. Everything is awesome!

Serves six to eight people.


  • 2 pounds ground beef
  • 1 small yellow onion, finely diced
  • 3 large cloves garlic, grated or pressed
  • 2/3-cup finely crushed tortilla chips
  • 1 cup pico de gallo or salsa
  • 1 cup cooked rice, white or brown
  • 1 cup fresh or frozen corn kernels
  • one 15-ounce can black beans, rinsed and drained
  • 1/4-cup pickled jalapenos, chopped, plus extra for garnish
  • 2-and-1/2 tablespoons taco seasoning 
  • 1-and-1/2 cups shredded jack or cheddar cheese

Garnish: diced tomato, chopped-fresh cilantro leaves, extra cheese, shredded lettuce, sour cream. 


Preheat oven to 350 degrees F. Line a rimmed sheet with foil.

In a large bowl, use your hands to combine all meatloaf ingredients except the cheese: ground beef, onion, garlic, tortilla chips, salsa, rice, corn, beans, jalapenos and taco seasoning. Gloves make the job easier. When mixture is cohesive, turn out onto baking sheet. 

Pat into an extra-large round patty — or shape of your choice — of consistent thickness, and bake for about 55 minutes. 

Remove pan from oven, cover the top with shredded cheese, and bake an additional 12 minutes. Cheese should be bubbly, the outside of the meatloaf should be crispy and dark brown, and the internal temperature of the meatloaf should read 155 degrees on an instant-read thermometer.

Remove pan from the oven and let meatloaf rest for 5 minutes. To serve, cut in wedges or slices garnished with your favorite taco fixings. 

Cook’s note: This is a big meatloaf and can take lots of spice, even for heat wimps. Try 80/20 meat for the loaf for maximum flavor. Pickled jalapenos are available in a milder form that everyone can enjoy.