Switch up your usual Taco Tuesday routine with these Mini Taco Meatloaves! Instead of spending time cooking taco meat in a skillet, quickly shape it into two mini loaves and let the oven do the work. Just 7 steps, 9 ingredients, and 35 minutes!
Why I love this recipe
This easy meatloaf recipe is packed with flavor thanks to the salsa, melty cheese, and homemade taco seasoning! We serve ours with refried beans and Spanish rice.
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Substitutions
You can use other cheeses like pepper jack cheese or cheddar cheese.
Try swapping out the ground beef for lean ground turkey or ground chicken.
How to make Mini Mexican Meatloaves
Step 1 – Preheat the oven to 350 degrees F.
Step 2 – Line a small rimmed baking sheet with parchment paper and set aside.
Step 3 – In a medium bowl, combine the ground beef, salsa, panko bread crumbs, egg, chili powder, garlic powder, paprika, and cumin. Mix until combined.
Step 4 – Transfer the meatloaf mixture to the rimmed baking sheet. Form the mixture into two mini loaves.
Step 5 – Bake for 25 minutes.
Step 6 – After the meatloaf has finished cooking, top each with the shredded Mexican blend cheese. Place the meatloaves back into the oven for about 3-5 minutes to melt the cheese.
Step 7 – Remove from the oven and serve with guacamole, sour cream, or extra salsa if desired. Enjoy!
Pro Tips
If you’re cooking for one, store leftover taco meatloaf in an airtight container in the fridge for 4-5 days or in the freezer for up to 2 months.
You may also enjoy
- Best Ground Chicken Meatloaf Recipe
- Pepperoni Pizza Meatloaf
- Slow Cooker Meatloaf and Baked Potatoes
- Individual Cheddar Meatloaves
Mini Taco Meatloaves Recipe
Ingredients
- ½ pound lean ground beef
- ¼ cup mild chunky salsa
- ¼ cup panko bread crumbs
- 1 egg
- 1 Tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ cup shredded Mexican blend cheese
- Optional: guacamole, sour cream, extra salsa for serving
Instructions
- Preheat the oven to 350 degrees F.
- Line a small rimmed baking sheet with parchment paper and set aside.
- In a medium bowl, combine the ground beef, salsa, panko bread crumbs, egg, chili powder, garlic powder, paprika, and cumin. Mix until combined.
- Transfer the meat mixture to the rimmed baking sheet. Form the mixture into two mini loaves.
- Bake for 25 minutes.
- After the meatloaf has finished cooking, top each with the shredded
- Mexican blend cheese. Place the meatloaves back into the oven for about 3-5 minutes to melt the cheese.
- Remove from the oven and serve with guacamole, sour cream, or extra salsa if desired. Enjoy!
Notes
- If you're cooking for one, store leftover meatloaf in an airtight container in the fridge for 4-5 days or in the freezer for up to 2 months.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Zona
Tuesday 26th of March 2024
Delicious!