Taco Meatloaf
Ground beef, taco seasoning, crushed tortilla chips, pepper jack, milk and eggs baked in a loaf pan and topped with red taco sauce. Serves 10.
Want This Recipe Later?
Ingredients
- 2 pounds ground beef lean, up to 80/20, or ground chuck
- 1 1/2 cups tortilla chips crushed very fine
- 3/4 cup pepper jack cheese grated; or a mix with cheddar or Colby jack
- 1/2 cup milk
- 2 large eggs room temperature, beaten
- 1 packet taco seasoning mix 1 ounce
- 1/2 tablespoon dried minced onion
- 1/3 cup red taco sauce mild or medium, for the top
Instructions
- Preheat the oven to 350°F.
- Put the tortilla chips in a gallon storage bag and crush them with a rolling pin until they are very fine, so they blend into the meat.
- In a large bowl, combine the ground beef, crushed chips, pepper jack, milk, beaten eggs, taco seasoning and dried minced onion. Save the taco sauce for the top. Mix just until everything is combined; do not overmix.
- Transfer the mixture to a 9x5-inch loaf pan and shape it into a loaf, leaving a small gap around the edges so the fat has somewhere to drain.
- Bake on the center rack for 45 minutes. Spread the taco sauce evenly over the top and bake 10 to 15 minutes more, until a thermometer in the center of the loaf reads 160°F before you take it out of the oven.
- Tent the meatloaf loosely with foil and let it rest for 10 minutes before slicing.
Notes
Keep the taco sauce out of the mix; it goes on top for the last 10 to 15 minutes. Pour off any extra liquid after resting. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 323kcalCarbohydrates: 11.2gProtein: 22gFat: 20.9gSodium: 368mgFiber: 1.8gSugar: 1.4g