Mexican Taco Meatloaf Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Thoroughly combine beef, tortilla chips, pepper Jack cheese, onion, and taco seasoning in a bowl.
• Whisk eggs, milk, and taco sauce together in a separate bowl. Add to meat mixture and stir until well combined.
• Press mixture into a 9x5-inch loaf pan and top with a strip of taco sauce down the center.
• Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes.

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake, uncovered, at 350° for 1-1/2 hours or until no pink remains and a thermometer reads 160°. Serve with salsa, sour cream, cheese and olives if desired.

Steps:

• Mix all ingredients in a bowl with hands.
• Bake in a loaf pan at 350 degrees F. for 1 hour.
• Drain off fat and bake a minute or two longer.

Steps:

• Preheat the oven to 375 degrees F.
• In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
• In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
• In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
• Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
• Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
• Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Thoroughly combine beef, tortilla chips, pepper Jack cheese, onion, and taco seasoning in a bowl.
• Whisk eggs, milk, and taco sauce together in a separate bowl. Add to meat mixture and stir until well combined.
• Press mixture into a 9x5-inch loaf pan and top with a strip of taco sauce down the center.
• Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes.

Steps:

• In a large bowl, combine the hash browns, salsa, egg, soup mix, taco seasoning and 1 cup cheese. Crumble beef over mixture and mix well. Shape into a 12-in. loaf. Place in a 13x9-in. baking dish., Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160°. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing.

Steps:

• Make the taco sauce: In a medium bowl, whisk together the tomato sauce, honey, vinegar, and Club House® Taco Seasoning until smooth. Set aside.
• Make the meatloaf muffins: Preheat the oven to 180°C (350°F).
• Heat olive oil in a medium pan over medium-high heat. Add the onion and sauté for 4-5 minutes, until softened and starting to brown. Add the garlic and sauté for another minute, until fragrant. Remove the pan from the heat.
• Add the ground beef to a large bowl with the cooked onion and garlic, bread crumbs, Club House® Taco Seasoning, eggs, and ½ cup taco sauce. Mix until well combined.
• Divide the beef mixture into 12 4-ounce balls.
• Grease a muffin tin with nonstick spray. Gently press the tortillas into each muffin cup, making mini bowls. Place a meatloaf ball in each bowl and top each with 1 teaspoon taco sauce.
• Bake the meatloaf muffins for 30 minutes, or until the internal temperature of the beef reaches 70°C (160°F). Let the muffins cool in the tin for 5 minutes.
• Remove the muffins from the tin. Serve with guacamole, salsa, shredded cheese, and sour cream for topping.
• Enjoy!

Steps:

• Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly.
• Combine shredded cheese and sour cream.
• Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan.
• Make deep well the length of loaf; place cheese mixture in well.
• Place remaining meat mixture on top of cheese; seal well.
• Bake in moderate oven (375 degrees F.) 1 1/2 to 1 3/4 hours.
• Pour off drippings.
• Top meatloaf with overlapping cheese triangles.
• Let meatloaf stand 8 to 10 minutes.
• Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice.

Steps:

• Mix everything except the salsa and the cheese together, blending very well.
• Put into a 6qt, oval crock pot. Form an oval donut shape that does not touch the outer walls and has a hollow in the middle the size of a small woman's fist all the way to the bottom.
• Pour the salsa over the meat. Cook on high for 3 hours then turn down to low to finish for another 4-5 hours. Open the pot, top the meat with the shredded cheese, cover, and cook on low another half hour.
• Serve either nacho style over corn chips or wrapped in flour tortillas. I recommend a salad and the usual taco fixings on the side.

Steps:

• In a small bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. , Shape into two loaves; place in an 8-in. square baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until meat is no longer pink and a thermometer reads 160°.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix thoroughly the ground beef and taco seasoning; set aside. In a medium saucepan, heat the refried beans over medium low heat until they are completely heated through.
• Place the ground beef mixture on a large piece of foil. Press the mixture into an approximately 1 inch thick square shape. Spread the refried beans evenly over the top of the flattened beef. Layer the flour tortillas on top of the refried beans, trimming the edges to fit the square. Layer tortillas with salsa and Cheddar cheese, staying 1/2 to 1 inch away from edges of the square.
• Gently roll the layered beef into a Swiss roll shape, pressing and compacting the loaf as you go. Pinch and seal the edges. Wrap in the foil and seal.
• Bake in preheated oven 40 to 45 minutes, or until no longer pink in the center. Cut loaf in half to test for doneness, if necessary.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix beef, stewed tomatoes, saltine crackers, onion, bell pepper, egg, and taco seasoning together in a bowl until thoroughly combined. Transfer 1/2 the mixture to a 9x13-inch pan. Place pepper Jack cheese slices down the middle. Top with remaining meat mixture to seal cheese in between. Top with BBQ sauce.
• Bake in the preheated oven until cooked through and browned on top, about 1 hour.

Steps:

• Preheat oven to 350 F and line a baking sheet with parchment paper.
• Add the beef, bread crumbs, 1/2 cup enchilada sauce, taco seasoning, bell pepper, jalapeño, onion, and egg to a large bowl. Mix to combine.
• Transfer the mixture to the prepared baking sheet and shape into an 8x4 inch loaf. Bake for 1 hour.
• Remove the meatloaf from the oven. Brush all over with remaining 1/4 cup enchilada sauce. Top with the shredded cheese.
• Bake for 15 minutes, or until cheese is melted.
• Transfer to a serving platter and top sliced jalapenos and cilantro.

Steps:

• Combine first 9 ingredients and place in lightly greased loaf pan.
• Bake at 375 for 40 minutes or until done.
• During last 10 minutes of baking, spoon desired amount of picante sauce over loaf and sprinkle with cheese.
• Garnish with sour cream and cilantro, if desired.

Steps:

• Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into a round loaf. Place meat loaf in the center of the strips. Cover and cook on low for 3-4 hours or until no pink remains and a thermometer reads 160°. , Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Using foil strips as handles, remove the meat loaf to a platter.

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Pat into a 3-qt. slow cooker. , Cover and cook on low for 8 hours or until no pink remains and a thermometer reads 160°. Top with sour cream, salsa, cheese, lettuce and olives if desired.