Mmmmm taco meatloaf
Pay attention here. This taco meatloaf is about to change your life.
I have a bit of a cookbook collection. It may not be as large as my shoe collection, but it’s pretty close. This, if you knew me, would tell you how much of a problem it is.
So for the last few years, I have forced myself to borrow cookbooks from the library and cook from them before I buy. Library browsing = more cookbooks.
On one such occasion I picked up A Meatloaf in Every Oven. I tried a few recipes and mostly came out disappointed – if you know of the perfect Peking Duck Meatloaf, please share. But one of them, the taco meatloaf, has been on regular repeat any time there is a bag of leftover tortilla chips in the house.
(6/27/2021: Edit to add. I’ve finally perfected the Peking duck-inspired meatloaf!)
This is minimally adapted from there, mostly to reduce the level of spiciness for our household. I’ve also removed the extra cheese that gets baked on top, because it doesn’t freeze as well for leftovers. Obviously feel free to crank it back up, put the slices of cheese back on top, or replace the cheese with some salsa. It’s a great recipe for someone learning to cook.
Accompanied tonight with America’s Test Kitchen’s Mexican corn salad (with frozen corn, of course). Kiddo likes hers with extra sour cream and salsa.
- 2.5 oz tortilla chips, crushed
- ½ cup cheddar cheese, grated
- ½ cup salsa mild to hot based on your preference
- ¼ cup sour cream
- 1 tsp cumin
- 1 tsp salt
- ¼ tsp chili powder
- ¼ tsp oregano
- ¼ tsp sweet paprika
- ¼ tsp black pepper
- 1 egg, lightly beaten
- 1 lb lean ground beef
- Preheat oven to 375F.
- Mix all ingredients with a spoon except for ground beef. Then gently mix beef in by hand.
- Pack into a meatloaf pan (ideal because the fat drains down) or shape a loaf in a cast iron skillet.
- Bake for ~45 minutes, until the internal temperature is 160F.
If you make this taco meatloaf, please comment and share a pic – particularly if it changes your life too!