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Mexican Taco Meatloaf with Salsa

(Quick-Cooking Minis!)

~ A clever new spin on two family favorites … classic meatloaf … and taco night! This Mexican Taco Meatloaf recipe has a savory blend of taco seasonings, three layers of salsa-y goodness, gooey cheddar cheese, and a creamy Mexican drizzle. So good! And, the clever trick of making mini-sized meatloaves means they bake up extra fast, and are on the table in no time! ~

This Recipe Is:     Ready in 30 Minutes or Less    Make Ahead  

Flatlay of meatloaf pan fresh out of oven, with bowl of Mexican Salsa Sauce above, ready to drizzle.

Can’t decide between a comfort-food supper, like meatloaf … and a festive, Mexican fiesta-style dinner? They’re both family-pleasin’ meals. So how do you choose?

Well, tonight, you don’t have to!

Meatloaf comfort-food vibes meet up with fun taco flavors, for the best of both worlds – all in one cute little mini package!

Why My Family Loves These … and You Will, Too!

What we’ve got going on here is so, so yummy! Lean ground beef is all kicked up with …

  • A perfect blend of Mexican spices.
  • Plenty of salsa! Salsa is actually layered in there 3 times – in the meat mixture, as a topping, and in the creamy sauce you drizzle over top. Yum yum and yum!
  • Gooey cheddar cheese! ‘Nuff said.

But besides being so obviously delicious, this meatloaf recipe shines in a whole bunch of other ways, too!

• It Bakes So Fast!

The genius of mini meatloaves is that they’re extra quick to make on busy nights, since they bake in a fraction of the time of typical meatloaf.

And honestly, I think the ratio of toppings to meat is so much better with mini meatloaves, too.

• They’re Easy to Make and Can Be Made Completely Ahead!

If you know you’ve got a busy night coming up, you can prep this recipe ahead of time. Then all you have to do in the evening is pop your meatloaf in the oven for a speedy, 15-minute bake.

Completely perfect for busy days, or when you just need dinner to be EASY.

Love meal prepping? You can even completely bake this ahead of time, too … and then gently re-warm however many meatloaves you need, whenever someone’s ready for their dinner.

Several meatloaf minis on plate, drizzled with Mexican Salsa sauce and sprinkled with chopped cilantro.

• Kid Appeal (Hello, Picky Eaters!)

These cute little meatloaf minis are also full of kid-appeal (for those of you working through the frustrating “picky eater” years). Kiddos find mini-sized foods much more fun and alluring.

It’s the same thing that makes our Mini Quiches and Mini Deep Dish Pizzas so approachable for kids. Yay – one less battle at the dinner table!

• Built-In Portion Control

Plus, if you’re watching calories or keeping track of portion sizes, the whole concept of individual meatloaves will help you keep those numbers in check, too.

It’s a lot to love. So, let’s get cooking!

So here’s the plan …

How to Make Your Mexican Meatloaf

The basic steps here are similar to how I make my “Old-Fashioned” Mini Meatloaves and my Hoisin-Glazed Meatloaves with Asian Noodles. I leveraged those recipes when I was craving a Mexican twist, and it worked so beautifully.

I simply grabbed key Mexican ingredients, like salsa, fresh cilantro and cheddar cheese, plus typical pantry-staple spices that blend together to make a great, taco-inspired blend.

Ingredients for making Mexican Meatloaf, labeled (clockwise): Ground Beef, Cilantro, Egg, Greek Yogurt, Spices (with list), Panko Bread Crumbs, Salsa, Milk, Cheddar Cheese, Onion.

Steps #1-3

While your oven preheats (400°F), grab a large bowl and lightly beat an egg in it.

Then add fresh cilantro, layer #1 of your salsa (remember – we’ve got three hits of salsa throughout the recipe), a splash of milk, a smidge of minced onion, and your flavorful Mexican taco spices. (Refer to the recipe card below for the exact measurements.)

Stir that around to get everything really thoroughly mixed, before you add the panko bread crumbs (and your ground beef). Once the panko and beef are added, you’ll want to keep the mixing to a minimum. That’s because you don’t want to smash your panko, since it adds lightness to the meatloaf. And, it’s important not to overwork the ground beef, which can lead to your meatloaf turning out tougher than you’d like.

So, once you’ve got those first ingredients well mixed together, then add your panko and just briefly, lightly mix it through.

Ingredient Tip: Panko

Panko (also known as Japanese breadcrumbs) are crisper and lighter than typical, sand-like breadcrumbs.

If at all possible, don’t substitute regular breadcrumbs, unless you absolutely can’t track down panko. Panko creates a lighter, more tender texture after baking, whereas traditional breadcrumbs can yield a mushier, denser meatloaf.

Bonus points: If you can find whole wheat panko, you can pack in a little nutrition boost that no one will ever even notice! I used to be able to find whole wheat panko pretty easily in my local stores, but it’s been trickier to buy lately. So, it’s a total bonus if you happen to nab it!

Step #4

Now it’s time for the ground beef.

Remember … the key is not to overwork it.

Whenever I’m making meatloaf, I find the best strategy is to sort of crumble it over top of the ingredients you’ve already mixed together in your bowl, gently breaking the ground beef up before you try to combine it in.

Then, gently mix it through so everything’s incorporated nicely.

But remember: don’t be tempted to squeeze or knead or be too much of a perfectionist about mixing and mixing and mixing. Treat your meatloaf mixture gently, and it will reward you by being lighter and more tender!

Pro Tip: Easy Mixing

I’ve always found that the most effective way to gently mix the ground beef into the other ingredients is simply to use your hands. You’re going to be shaping the meatloaf with your hands, anyway, so just get on in there!

Step #5

The ideal way to bake mini meatloaves is in a regular ol’ muffin tin. A typical 12-hole tin is precisely the right size. Give your muffin tin a light hit of nonstick spray, and you’re good to go.

When it comes to shaping your mini taco meatloaves, you have two options:

  • Option #1: In a major hurry? No problem! Quickly divide the meatloaf mixture evenly, and very lightly press it into each cup.
  • Option #2: For a better shape, it only takes a couple of extra minutes to gently form each individual meatloaf before you nestle it into the muffin tin. Pat each one into a thick patty that fits nicely into the size of your muffin tin’s cups.

Whichever option you pick, though, remember that the goal is to treat your meatloaf gently. Don’t press too hard, and avoid compacting it any more than you have to.

Step #6

Ready for more Mexican-taco-flavor-bomb GOODNESS? Of course you are! Here’s where we start getting all cheesy-gooey-saucy-YUM!

Before they hit the oven, you’re going to spread a little salsa (if you’re keeping track, that’s layer #2 of salsa joy!), on top of each meatloaf. Since these are taco meatloaves, we’re basically using salsa as a glaze, the way you’d often use a ketchup mixture in a more traditional meatloaf.

Mmmmmm … and then the cheese! Sprinkle some cheddar on each one, so it can get all melty while the meatloaves bake.

Step #7

Pop those cuties in the oven for about 15 minutes … not long at all!

You’re looking for the cheese to be melty, and for the meatloaf to be cooked through, but not overcooked and dried out. We’re going for juicy and tender here!

Closeup overhead of Mexican meatloaf in pan, so you can see topping of cheese over salsa.

Step #8

While the tin of meatloaf bakes, you can set the table (or wrangle the kiddos to do it!) and make the Creamy Salsa Sauce to serve with your meatloaf minis.

This sauce is similar to the drizzle we use on our Taco Burger Polenta Sliders and Tex-Mex Taco Burgers. Really, really easy and good!

And, if you’re into make-ahead steps, the sauce is also a slam dunk to mix together a day or two ahead of time.

All you do is stir some salsa (Yep! That’s salsa layer #3, y’all!), plus a little cilantro and some Greek yogurt for tangy creaminess.

It’s a delicious, cooling counterpoint to the warm, savory taco flavors, Mexican spices, and melty cheese of the meatloaf.

Once your tin of meatloaf is out of the oven, you can opt to drizzle the sauce over the meatloaves before serving. Or you can pass the sauce ’round the table, so everyone can use as much sauce as they’d like (and picky eaters can skip it altogether if they’d prefer).

Side closeup of one meatloaf on ridged platter, drizzled with creamy Mexican sauce and bits of cilantro.

What to Serve with Your Mexican Taco Meatloaf

Our Mexican Street Corn Salad is a phenomenal sidekick for this.

Or you could go with a crisp green salad with lots of avocados and tomatoes for a Mexican vibe.

Truly, though, my most favorite accompaniment is roasted fajita-style, Mexican-spiced veggies. (Hint: I’m publishing that recipe for you NEXT … stay tuned!)

Serving platter of meatloaf minis, with dish of extra Creamy Salsa Sauce, and large bowl of Mexican vegetables nearby.

Other Fast-Baking Mini Meatloaf Recipes

Once I realized how lightning-fast mini meatloaves bake (compared to those old-fashioned bricks that often take 45 minutes or an hour … or more {UGH}), well now I just can’t go back to typical meatloaf again.

Seriously … who has the time these days?

So if you love the whole fast-baking idea as much as I do, here are two more recipes to try next:

Super quick and easy, and really a lot more fun than classic meatloaf, too!

FAQs At-a-Glance

Can This Recipe Be Doubled or Even Tripled?

Definitely! Use our handy button in the recipe card (labeled with ½x, 1x, 2x, 3x) to scale up the ingredients, and then use extra muffin tins. (Don’t simply make each meatloaf extra-big, since this can affect how well, how long, and how evenly they’ll bake.)

How Do I Make This Ahead of Time?

You’ve got a couple options here. Option #1: You can completely assemble your meatloaves (and even spread them with the salsa and sprinkle with cheese, plus making the Creamy Salsa Sauce) earlier in the day or up to about a day ahead of time. Cover the muffin tin with plastic wrap (which you’ll remove before baking), and stash the tin in the fridge until you’re ready to pop it in the oven. Option #2: In addition, you can also fully bake the meatloaf ahead of time, so you can use this recipe for meal prep to warm up a few at a time, as needed. After baking, transfer them to a plate or container, let them cool, cover, and refrigerate. To serve, reheat the pre-baked meatloaves with a gentle 50% power in your microwave, just until they’re warm (don’t overheat or they may become tough).

Is It Ok If the Meatloaf Is Still a Little Pink in the Middle?

Even fully cooked ground beef (in meatloaf like this, in hamburgers, etc.) can still be a bit pink inside after it’s cooked. This can happen for a variety of reasons. But, according to the USDA, ground beef is fine as long as it reaches 160°F in the middle. So, before you overcook your meatloaf into a dried-out rock, trying to get rid of every last bit of pink inside, try checking its temp if you aren’t sure whether it’s done or not.

So now there’s no more debating on what to make for dinner tonight.

A comfort-food-classic like meatloaf? Check!

A fun, Mexican-themed dinner with taco vibes? Check, check, check!

This blissfully easy dinner idea has it all!

Flatlay closeup of several meatloaf minis on white serving platter, drizzled with creamy salsa and cilantro.

And don’t forget, you can totally prep this in advance. Or, heck, even bake it completely, and have it waiting in the fridge, ready to go whenever someone’s hungry.

Keeps getting better and better, right?

Mmmmmmmm … well, just wait ’til you TASTE it!

~ by Shelley

Love the Recipe? • Were My Tips Helpful?

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Please leave a 5-star rating by clicking on the stars in the recipe card below. I truly appreciate all your wonderful feedback!

Muffin pan of baked Mexican meatloaf minis, with cilantro and dish of Creamy Salsa Sauce for topping.

Mexican Taco Meatloaf with Salsa

This Mexican Meatloaf recipe is a delicious spin on two family favorites … classic meatloaf … and taco night! The clever trick is that they're mini-sized for fast baking on busy evenings. (And can even be made completely ahead!)
•  Ready in 30 Minutes or Less  •  Make Ahead  •
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Prep Time: 14 minutes
Cook Time: 15 minutes
Total Time: 29 minutes
Yield: 12 mini meatloaves

Ingredients
 
 

Meatloaf

  • 1 egg
  • ¼ cup chopped cilantro
  • ¼ cup mild thick and chunky salsa (for meat mixture) + 2 tablespoons (for topping before baking)
  • 2 tablespoons nonfat milk
  • 2 tablespoons minced sweet onion
  • teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ¾ teaspoon kosher salt
  • ¾ teaspoon onion powder
  • ¼ teaspoon oregano
  • cup panko (Japanese-style bread crumbs, preferably whole-wheat, see note)
  • 1 pound extra-lean ground beef (we like 96% lean)
  • ½ cup reduced-fat shredded mild cheddar cheese

Creamy Salsa Sauce

  • cup mild thick and chunky salsa
  • 2 tablespoons minced cilantro
  • 2 tablespoons nonfat plain Greek yogurt

Instructions
 

  • Preheat oven to 400 °F.
  • In a large bowl, beat egg lightly with a fork.
    Egg in large glass bowl, ready to be whisked, with other Mexican ingredients nearby.
  • Add ¼ cup chopped cilantro, ¼ cup salsa, milk, onion, and spices (chili powder, cumin, garlic powder, paprika, kosher salt, onion powder, and oregano). Stir thoroughly to combine. Add panko and lightly mix again.
    Glass bowl with panko added to Mexican spices and other ingredients.
  • Break up beef, sprinkling it over top of the egg mixture, and then gently mix just until combined, being careful not to over-mix, as this can cause your meatloaves to become overworked and tough.
    Two hands combining beef with other meatloaf ingredients.
  • Divide the meat mixture evenly among 12 muffin cups that have been sprayed with nonstick spray, pressing lightly to shape. (See note.)
    Flatlay of a 12-cup muffin tin filled with meatloaf, with cliantro, taco cheese and a dish of salsa alongside.
  • Spread each mini meatloaf with ½ teaspoon salsa and then sprinkle each with 2 teaspoons cheese.
    Fingers spooning salsa on top of meatloaf, with cheese on top of that.
  • Bake meatloaves for about 15 minutes, or until the meatloaves are cooked through but not overcooked and dry.
    Flatlay of meatloaf pan fresh out of oven, with bowl of Mexican Salsa Sauce above, ready to drizzle.
  • To make the sauce, in a small bowl, mix cup salsa, 2 tablespoons minced cilantro, and yogurt. To serve, drizzle sauce over meatloaves, or pass sauce at the table.
    Closeup of Creamy Salsa sauce in white bowl, ready to be drizzled on meatloaf after it's baked.

Notes

Panko: Although we prefer to use whole wheat panko for the slight boost in nutrition, regular panko is fine if you can’t find whole wheat. Panko has a much crispier, airier texture than “regular” breadcrumbs and is great for keeping the texture of the meatloaves light. If you absolutely can’t find panko, you can substitute regular breadcrumbs in a pinch, although they may yield a slightly denser final texture.
Shaping meatloaves: These look great if you gently shape each individual meatloaf into a thick patty before placing them into the muffin cups. If you’re in a hurry, you can also just press the meatloaves directly into the muffin pan (being careful not to compact them too tightly, which can cause them to be tough once cooked).
Adjusting yield: Use additional muffin tins as needed when doubling or tripling this recipe, but keep the size of each mini meatloaf consistently the same, so they bake properly and evenly. (Do not double the size of each meatloaf, if doubling the recipe, for example. Instead, use a second muffin pan.)
Make-ahead tips: You can assemble the meatloaves (and even spread them with the salsa and sprinkle with cheese) the night before or earlier in the day. Simply cover with plastic wrap (to be removed before baking) and refrigerate until you’re ready to bake them. You can also make the creamy salsa topping ahead of time, then cover and refrigerate until serving.
These also reheat well, on a gentle 50% power in your microwave, just until warm (don’t overheat or they’ll be tough).

Nutrition

Serving: 3 mini meatloaves | Calories: 252 | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 115mg | Carbohydrates: 11g | Fiber: 2g | Sugar: 4g | Protein: 32g

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Main Course
Cuisine: Mexican
Diet: Low Calorie
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