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+ servings
slices of  Taco Meatloaf.

Taco Meatloaf

The blend of meats and spicy flavors elevates this recipe from regular meatloaf to something really special. What you love about taco flavors in the comfort of a meatloaf! Getting two meatloaves from one recipe is also a plus!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 (makes 2 meatloaves)
Calories 266kcal
Author Toni Dash


  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion , chopped
  • 1 Red Bell Pepper , cored and chopped
  • 3 large Garlic Cloves , minced
  • 1-2 fresh Jalapeno or Serrano Peppers , cored and diced (remember to wear gloves!)
  • 1-2 tablespoons Chili Powder (pick the amount of heat you want)
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Mexican Oregano
  • 2 teaspoons ground Cumin
  • 1 28- ounce can peeled , crushed Tomatoes , drained
  • 1 pound Ground Sirloin
  • ½ pound Ground Round or Ground Chuck
  • ½ pound spicy Italian Breakfast Sausage or Chorizo (loose)
  • 1 cup dried Bread Crumbs (if making gluten free use gluten free bread)*
  • 2 Eggs , lightly beaten
  • 1 cup Corn Kernels , fresh or frozen and defrosted
  • 8 ounces Sharp Cheddar Cheese , grated
  • 3 Scallions , sliced thinly


  • Preheat oven to 350 degrees.
  • In a large, heavy pan heat olive oil over medium-high heat. Sauté the onion, bell pepper, garlic, jalapenos or Serrano chiles, and seasonings until beginning to soften and onion becomes translucent (about 5-7 minutes).
  • Add tomatoes and cook at low temperature, covered, for 10 minutes stirring occasionally. Remove from heat and allow to cool slightly.
  • In a large bowl combine the ground beef, sausage, vegetable mixture, bread crumbs, eggs, corn and green onion; mix until fully combined.
  • Divide evenly into 2 9x5 inch loaf pans. Bake for 50 minutes. Drain any juices, spread grated cheddar cheese evenly on the tops of the loaves and bake until melted. Allow to cool slightly before serving (10 minutes).


*To make your own Bread Crumbs process dried or stale bread in a food processor until forming crumbs. I do this often with the end of homemade gluten free bread loaves and store them in the freezer for use.


Calories: 266kcal | Carbohydrates: 10g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 74mg | Sodium: 511mg | Potassium: 354mg | Fiber: 1g | Sugar: 2g | Vitamin A: 670IU | Vitamin C: 16.7mg | Calcium: 154mg | Iron: 2.5mg