This delicious taco meatloaf recipe is perfect for taco night and the whole family will love it! The loaf tastes just like tacos, it's easy to make, and freezes well.
Preheat oven to 400°F. Spray a 9x5 loaf pan with nonstick cooking spray and set aside.
In a large mixing bowl, combine ground beef, milk, eggs, taco seasoning, onion, green chiles, crushed tortilla chips, garlic, 1 cup of grated cheese, and ½ cup salsa. Use gloved hands to mix the ingredients until thoroughly combined.
Shape meat mixture into a loaf and place in the prepared pan. Top with the remaining ½ cup of salsa
Bake for 1 hour 20 minutes. Top with the remaining ½ cup grated cheese and return to the oven to bake for about 5 minutes longer, until the cheese has melted and the center of the meatloaf registers 160°F.
Notes
Storage:Cover cooled meatloaf with plastic wrap and store in the refrigerator for up to 3 days. Meatloaf can be frozen up to 3 months. Wrap tightly in plastic wrap after it has completely cooled. Thaw in the refrigerator overnight before reheating.Notes:The chiles and/or the raw onion is optional. The meatloaf will cook the same and tastes great with and without these.Do not be tempted to add more taco seasoning even though you would typically use 1 packet per pound of ground beef. The meatloaf will be too salty and overly seasoned. 1 packet for this 2-pound loaf is perfect.Substitute nacho cheese-flavored tortilla chips for regular tortilla chips.You can use pepper jack cheese, Mexican blend cheese, Monterey jack, or medium cheddar instead of the cheddar jack or colby jack.You can use a 9.5 x 5.5 loaf pan with the same recipe - cook time will not alter.