I have to tell you, my family is obsessed with this meatloaf! While I’m a big fan of the classic version, I wanted to create something with a fun twist, and this recipe was a huge hit.

It’s packed with all the Tex-Mex flavors we love, like corn, black beans, salsa, and big, melty pockets of cheese. The first time I made it, everyone kept raving about how flavorful and moist it was. It’s definitely become a new favorite in my kitchen.

Ingredients

Here are the ingredients you’ll need to make this flavor-packed meatloaf. Using fresh, quality components will make all the difference in the final taste.

1 8-ounce block cheddar cheese: I recommend cubing most of the block yourself. This creates amazing pockets of melted cheese throughout the meatloaf. Pre-shredded cheese works, but the cubed version is a game-changer.
1 1/2 pounds ground beef: An 85% lean ground beef is a good choice as it has enough fat to keep the meatloaf moist without being greasy.
1 cup black beans: Canned black beans work perfectly. Just be sure to rinse and drain them well before adding them to the mix.
1 cup corn: You can use either frozen or canned corn. If using canned, drain it first. The corn adds a wonderful sweetness and texture.
1 1/4 cups crushed tortilla chips: Any type of corn tortilla chip will do! They act as a binder instead of traditional breadcrumbs and add a distinct corn flavor.
2 eggs: These help bind all the ingredients together, giving the meatloaf structure.
1 cup salsa, divided: Use your favorite salsa! A medium heat level adds a nice kick, but mild or hot work just as well depending on your preference.
1 packet taco seasoning: A simple way to get that classic taco flavor without measuring out multiple spices.
Toppings such as salsa, diced avocado, sour cream, hot sauce, etc. (optional) – These are for serving and take the dish to the next level.

Note: The listed ingredient quantities will yield approximately 8 servings.

Variations

This recipe is delicious as is, but it’s also easy to customize based on what you have or what you like.

Protein Swap: If you’re not a fan of ground beef, you can easily substitute it with ground turkey, ground chicken, or even ground pork for a different flavor.
Spice it Up: For an extra kick of heat, add some diced jalapeños (fresh or pickled) to the meatloaf mixture. You could also add a pinch of cayenne pepper or chipotle powder.
Bean Alternatives: If you don’t have black beans, pinto beans are a great substitute and work well with the other Mexican-inspired flavors. You can also simply omit the beans if you prefer.

Cooking Time

This dish is simple to assemble, and the oven handles the rest, making it a great option for a weeknight dinner.

Prep Time: 15 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

Equipment you need

You don’t need any fancy gadgets for this recipe. Here are the basic tools that will make preparation a breeze.

Baking sheet: A standard baking sheet is all you need to cook the meatloaf.
Aluminum foil: Lining the baking sheet with foil is optional but highly recommended for super easy cleanup.
Large bowl: You’ll need a large bowl to thoroughly mix all the meatloaf ingredients.
Meat thermometer: The best way to ensure your meatloaf is cooked perfectly to a safe internal temperature of 160°F.

How to Make Mexican Meatloaf?

This recipe comes together in just a few simple steps. You’ll combine all the ingredients, shape the loaf, and let it bake. The key is to mix everything just enough to combine without overworking the meat, which keeps the final result tender and moist. The final touch of salsa and melted cheese on top creates a delicious, savory crust.

1. Prepare the Ingredients

First, preheat your oven to 350°F and line a baking sheet with aluminum foil. Next, prepare your cheese. Cut about three-quarters of the 8-ounce block into small, 1 cm cubes.

Shred the remaining quarter of the block and set it aside for later. This combination gives you both cheesy pockets inside and a melted topping.

2. Mix the Meatloaf

In a large bowl, add the ground beef, black beans, corn, crushed tortilla chips, eggs, 3/4 cup of the salsa, the taco seasoning packet, and the cubed cheddar cheese. Use your hands to mix all the ingredients until they are just combined gently. Be careful not to overmix, as this can make the meatloaf tough.

3. Shape and Bake

Turn the meat mixture out onto your prepared baking sheet. Gently shape it into a loaf that is approximately 12 inches long and 6 inches wide. Don’t worry about getting the shape perfect! Place the meatloaf in the preheated oven and bake for 55 minutes.

4. Add Topping and Finish Baking

After 55 minutes, carefully remove the meatloaf from the oven. Spread the remaining 1/4 cup of salsa evenly over the top, then sprinkle the reserved shredded cheddar cheese over the salsa.

Return the meatloaf to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the internal temperature reaches 160°F. Let it rest for a few minutes before slicing and serving.

Additional Tips for Making this Recipe Better

Through making this dish, I’ve discovered a few things that help ensure it turns out perfectly every time.

I found that cubing the cheese really is the best way to go. It creates these incredible, gooey pockets of cheese that you just don’t get with shredded cheese mixed in. It’s a small step that makes a big difference.
Don’t overmix the meat! I use my hands and mix just until everything is combined. Overworking the ground beef can result in a dense, dry meatloaf, and we want it to be tender and juicy.
Because this recipe uses crushed tortilla chips instead of breadcrumbs, I’ve noticed the slices can be a bit crumbly. Letting the meatloaf rest for about 10 minutes after it comes out of the oven helps it hold together better when you slice it.

How to Serve Mexican Meatloaf?

The best part about this meatloaf is the toppings! Treat it like a taco and load it up with your favorites. A dollop of sour cream, some diced avocado or guacamole, a sprinkle of fresh cilantro, and a few extra crushed tortilla chips for crunch are all fantastic options.

For a complete meal, serve slices of the meatloaf alongside a fresh green salad with a light vinaigrette. You could also pair it with a side of Spanish rice or some fresh fruit to round out the dinner.

Nutritional Information

Here is a general overview of the nutritional content for this recipe.

Calories: 486 kcal
Protein: 29 g
Carbohydrates: 27 g
Fat: 29 g

Make Ahead and Storage

This recipe is great for meal prepping, and leftovers are just as tasty, if not more so.

Make Ahead: You can assemble the entire meatloaf mixture the night before. Shape it into a loaf, cover it tightly, and store it in the refrigerator. You may need to add a few extra minutes to the baking time since it will be going into the oven cold.

Storage: Store any leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days. It’s great for sandwiches the next day!

Reheating: You can reheat individual slices in the microwave or warm the entire loaf in a 350°F oven until heated through. For freezing, wrap the cooked and cooled meatloaf tightly and it can be frozen for up to 3 months. Thaw it in the refrigerator before reheating.

Why You’ll Love This Recipe?

This Mexican Meatloaf is sure to become a new family favorite for so many reasons.

Amazing Flavor: It’s a taco lover’s dream! The combination of salsa, taco seasoning, corn, beans, and cheese packs a huge flavor punch in every single bite.
Fun Twist on a Classic: This recipe takes the comfort of traditional meatloaf and gives it an exciting and delicious Tex-Mex update that is anything but boring.
Cheesy Goodness: With cheese cubes mixed in and a layer of melted cheese on top, you get gooey, melty cheese pockets throughout the loaf, making it incredibly satisfying.
Perfect for Toppings: This meatloaf is a perfect canvas for all your favorite taco toppings, like sour cream, avocado, and hot sauce, allowing everyone to customize their own slice.