Mini Taco Meatloaves Recipe
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! This easy meatloaf recipe is packed with flavor thanks to the salsa, melty cheese, and homemade taco seasoning!
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
Serving: 1Calories: 343kcalCarbohydrates: 11gProtein: 36gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 179mgSodium: 611mgPotassium: 652mgFiber: 3gSugar: 3gVitamin A: 1898IUVitamin C: 1mgCalcium: 249mgIron: 5mg
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