Mexican Meatloaf is a bold, flavorful twist on the classic comfort food we all know and love. Infused with warm spices, zesty salsa, fresh cilantro, and melty cheese, this dish transforms traditional meatloaf into a south-of-the-border sensation. It’s hearty, moist, and bursting with Mexican-inspired flavor in every bite.

Whether you’re serving it for a weeknight dinner or slicing it up for lunch the next day, Mexican Meatloaf is easy to make and even easier to love. It’s a one-pan wonder that pairs perfectly with rice, beans, or a simple salad—and it always disappears fast from the dinner table.

For other one-pan favorites, check out One-Pan Roasted Herb Chicken and Wild Rice and Steak Au Poivre Soup.

Credit: https://www.pinterest.com/pin/218565388162435665/

Ingredients You Will Need

For the Meatloaf:

Ground beef – 1½ lbs (85/15 lean works best)
(The base of the meatloaf—juicy and flavorful.)
Eggs – 2 large
(Helps bind the mixture.)
Salsa – 1 cup (mild or medium)
(Adds moisture and flavor depth.)
Breadcrumbs – 1 cup
(Gives the meatloaf structure.)
Cheddar or Mexican blend cheese – 1 cup, shredded
(Melted cheese inside makes it extra rich.)
Onion – 1 small, finely diced
(Adds savory bite and texture.)
Fresh cilantro – ¼ cup, chopped
(Bright herbal note to balance the richness.)
Garlic – 2 cloves, minced
Cumin – 1 teaspoon
(Adds warm, earthy depth.)
Chili powder – 1 teaspoon
(Mild spice and smokiness.)
Salt – 1 teaspoon
Black pepper – ½ teaspoon

For the Topping:

Additional salsa – ½ cup
(Adds moisture and a zesty finish.)
Shredded cheese – ½ cup
(Melted, golden topping.)
Sliced jalapeños – optional, for garnish
Fresh cilantro – for garnish

Cooking Time

Prep Time: 15 minutes
Cook Time: 55–60 minutes
Total Time: 1 hour 15 minutes
Serves: 6

Equipment You’ll Need

Mixing bowl
Loaf pan (9×5 inch)
Measuring cups and spoons
Oven
Knife and cutting board
Aluminum foil (optional)

How to Make Mexican Meatloaf: Step-by-Step

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easier cleanup.

2. Mix the Ingredients

In a large mixing bowl, combine the ground beef, eggs, salsa, breadcrumbs, cheese, onion, cilantro, garlic, cumin, chili powder, salt, and pepper. Mix just until everything is evenly combined—avoid overmixing to keep the meatloaf tender.

3. Shape and Bake

Press the meat mixture evenly into the prepared loaf pan. Spread the remaining salsa on top. Cover with foil and bake for 40 minutes.

4. Add Cheese and Finish Baking

Remove the foil, sprinkle the remaining cheese over the top, and bake uncovered for an additional 15–20 minutes. The internal temperature should reach 160°F (71°C).

5. Rest and Serve

Let the meatloaf rest for 10 minutes before slicing. Garnish with fresh cilantro and sliced jalapeños if desired.

Nutritional Information (Per Serving)

Calories: 440
Protein: 30g
Fat: 28g
Carbohydrates: 14g
Fiber: 2g
Sugar: 4g
Cholesterol: 135mg
Sodium: 620mg

Tips and Variations

Make it Spicier: Use medium or hot salsa, and add diced jalapeños or chipotle peppers in adobo to the mixture.
Swap the Protein: Try ground turkey or chicken for a lighter version.
Add Veggies: Mix in corn, diced bell peppers, or black beans for more texture and flavor.
Cheese Options: Monterey Jack, pepper jack, or Oaxaca cheese work well too.
Mini Meatloaves: Divide the mixture into muffin tins for individual servings—great for meal prep!

How to Store Leftovers

Refrigerator: Store cooled slices in an airtight container for up to 4 days. Reheat in the microwave or oven.
Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Credit: https://www.pinterest.com/pin/8585055534478620/

Why You’ll Love This Recipe

Mexican Meatloaf combines the savory comfort of a traditional meatloaf with the bold flavors of Tex-Mex cuisine. It’s easy to assemble, cooks in one pan, and is loaded with cheese, spices, and salsa for maximum flavor. The leftovers are just as good—if not better—making it ideal for make-ahead meals or weekday lunches.

This recipe is the perfect way to spice up your weeknight routine without much extra effort.

My Final Thoughts

Mexican Meatloaf has become a regular in my dinner rotation because it’s comforting, flavorful, and always a crowd-pleaser. The combination of juicy beef, gooey cheese, and salsa gives it a festive twist that feels like something special—even on a weeknight.

I love serving it with a side of Spanish rice, a crisp green salad, or even tucked into tacos the next day. It’s a smart, satisfying dish that offers comfort food appeal with a fun, flavorful upgrade. Give it a try, and I bet it’ll become one of your favorites too.

Frequently Asked Questions (FAQs)

Q: Can I make this meatloaf ahead of time?
A: Yes! Assemble the meatloaf, cover, and refrigerate up to 24 hours before baking.

Q: Can I use store-bought taco seasoning instead of individual spices?
A: Absolutely. Use about 1 tablespoon of taco seasoning in place of the cumin, chili powder, salt, and pepper.

Q: What salsa works best?
A: Use your favorite! Chunky or smooth, mild or spicy—whatever you enjoy.

Q: How do I prevent the meatloaf from drying out?
A: Don’t overbake it. Using salsa and cheese helps keep it moist. Be sure to rest it before slicing to retain juices.

Q: Can I make this gluten-free?
A: Yes! Use gluten-free breadcrumbs or crushed tortilla chips instead.

And for another meaty favorite with classic flair, don’t miss our Steak Frites recipe.

Sofia