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Taco Meatloaf

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  • Prep 25 min
  • Total 1 hr 35 min
  • Servings 8
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This taco-seasoned meatloaf, filled with a melty tunnel of cheese and green chilies, and topped with salsa, puts all other meatloaves to shame, one satisfying bite at a time. Recipe by
Created Nov 15, 2017
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  • 1 1/2 lb (750 g) lean ground beef
  • 1/3 cup plain panko crispy bread crumbs
  • 1/3 cup milk
  • 1/2 cup finely chopped onion
  • 1 medium jalapeño chile, finely chopped
  • 1 egg, beaten
  • 1 package Old El Paso™ taco seasoning mix
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups shredded Cheddar cheese
  • 1 can (127 mL) Old El Paso™ chopped green chilies
  • 1 cup Old El Paso™ Thick N’ Chunky™ salsa


  • 1
    Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, mix beef, bread crumbs, milk, onion, jalapeño chile, egg, taco seasoning mix, salt and pepper.
  • 2
    On another large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with Cheddar and green chilies to within 1/2 inch of edges. Using foil to help roll, starting with one 10-inch side, roll up; press seam to seal. Remove foil. Place rolled-up loaf seam side down in pan.
  • 3
    Bake 40 minutes. Remove from oven; spoon salsa over loaf.
  • 4
    Bake 15 to 20 minutes longer or until meat thermometre inserted in centre of loaf reads 160°F. Let stand 10 minutes before slicing.

Expert Tips

  • Tip 1
    Jalapeño chile adds a pleasant heat to this meatloaf, but if you prefer a milder version, feel free to leave the jalapeño out.
  • Tip 2
    Chopped cilantro would make a lovely fresh garnish to this meatloaf.

Nutrition Information

290 Calories, 18g Total Fat, 21g Protein, 11g Total Carbs

Nutrition Facts

Serving Size: 8 servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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