Best Taco Meatloaf

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Spice up your weeknight dinners with this bold and hearty Best Taco Meatloaf—a delicious mashup of classic comfort food and vibrant Tex-Mex flavors. This meatloaf is a feast for the senses, packed with savory ground beef, sweet bell peppers, zesty tomatoes, black beans, and taco seasoning. Each bite is bursting with bold textures and cheesy goodness, topped with melty cheddar, fresh tomatoes, and a sprinkle of cilantro that brings everything together.

Whether you’re craving something different for taco night or looking for a comforting twist on a traditional favorite, this taco meatloaf has you covered. It’s easy to prepare, satisfying for the whole family, and makes amazing leftovers. Think of it as the ultimate fusion of meatloaf and tacos—only better. Serve it with a side of rice, salad, or wrapped in a tortilla for a creative dinner idea!

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Ingredients for Best Taco Meatloaf

• 2 pounds ground beef (85% lean)
• 1 cup canned black beans, drained and rinsed
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced onion
• 1 (10 oz) can diced tomatoes with green chiles, drained
• 1 packet taco seasoning mix
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1/2 cup crushed tortilla chips or breadcrumbs
• 2 large eggs
• 1/4 cup chopped fresh cilantro (plus more for garnish)
• Salt and pepper to taste
• Diced fresh tomatoes for garnish (optional)

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Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). While the oven heats, lightly grease a loaf pan or line it with parchment paper for easy removal. This helps the meatloaf bake evenly and prevents sticking.

Step 2: Mix the Meatloaf

In a large mixing bowl, combine the ground beef, black beans, red and yellow bell peppers, onion, drained diced tomatoes with green chiles, taco seasoning, crushed tortilla chips (or breadcrumbs), shredded cheddar, eggs, cilantro, salt, and pepper. Use clean hands or a sturdy spoon to mix until just combined—don’t overmix, or your meatloaf may turn out dense.

Step 3: Shape and Bake

Transfer the meat mixture into your prepared loaf pan. Gently press it in and smooth the top. Bake uncovered for 45–50 minutes, or until the internal temperature reaches 160°F (71°C).

Step 4: Add the Cheese Topping

About 5–10 minutes before the meatloaf finishes baking, remove it from the oven and sprinkle the top generously with more shredded cheddar cheese. Return it to the oven and bake until the cheese is fully melted and bubbling.

Step 5: Rest and Garnish

Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute, making for cleaner cuts and juicier slices. Garnish with freshly diced tomatoes and extra chopped cilantro for that vibrant taco flair.

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Storage Instructions

Refrigeration:
Once fully cooled, store leftover taco meatloaf in an airtight container in the refrigerator. It will stay fresh for up to 4 days. For easy meal prep, slice it before storing so you can reheat individual portions as needed.

Freezing:
This taco meatloaf freezes beautifully. Wrap the entire loaf (or individual slices) tightly in plastic wrap, then place in a freezer-safe bag or container. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight, then warm in the oven at 325°F until heated through.

Reheating Tips:
Microwave individual slices for 1–2 minutes, or reheat in the oven at 350°F covered with foil to retain moisture.

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Estimated Nutrition

Per serving (based on 8 servings total):

• Calories: 410
• Protein: 32g
• Carbohydrates: 18g
• Fat: 25g
• Fiber: 4g
• Sugar: 3g
• Sodium: 680mg

Note: Values may vary depending on exact ingredients and portion sizes.

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Frequently Asked Questions

1. Can I use ground turkey instead of beef?

Yes! Ground turkey works well as a leaner option, though it may need a little extra seasoning or moisture from added salsa or more cheese.

2. Are the black beans necessary?

Not at all. They add texture and protein, but you can skip them or swap in corn, lentils, or more diced veggies.

3. Can I make this ahead of time?

Definitely. Assemble the loaf and refrigerate it uncooked for up to 24 hours. Let it come to room temperature for 15 minutes before baking.

4. What can I serve with taco meatloaf?

Great sides include Spanish rice, guacamole, corn salad, or even a simple green salad with lime dressing.

5. Can I turn this into mini meatloaves?

Yes! Use a muffin tin for mini versions. Bake at 375°F for 20–25 minutes or until cooked through.

6. How spicy is this dish?

It has a mild kick, mostly from the taco seasoning and diced tomatoes with green chiles. You can make it spicier by adding jalapeños or hot sauce.

7. What’s a good topping alternative to cheddar?

Try Monterey Jack, pepper jack, or a Mexican cheese blend for a different flavor twist.

8. Can I use oats instead of breadcrumbs or chips?

Yes, rolled oats are a great binder and add a wholesome texture. Use the same amount as you would breadcrumbs.

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