Taco Meatloaf is a Mexican-inspired twist on this classic American dish. Crushed tortilla chips replace breadcrumbs and the meatloaf is topped with salsa and vegan shredded cheese. This delicious clean eating dinner recipe is made gluten-free and dairy-free.

cooked taco meatloaf sliced and served on two plates with forks

If you love Mexican flavors like I do, then you’re going to want to make this Taco Meatloaf ASAP!

This recipe is made gluten-free using crushed tortilla chips instead of breadcrumbs. You can also finish it off with your choice of vegan cheddar cheese or regular cheddar cheese for a super melty and yummy topping.

You really only need about 8 ingredients for this easy gluten-free meatloaf recipe that will knock your family’s socks off.

And, if you like meatloaf, you should also check out my Turkey Meatloaf Muffins or my basic Gluten-Free Meatloaf.

photo with labeled ingredients for taco meatloaf recipe

Recipe Steps

Step One

Preheat your oven to 350°F. Spray a loaf pan with nonstick cooking spray and set aside. 

Step Two

Combine the meatloaf ingredients in a medium mixing bowl. Reserve 1/4 cup of the salsa to put on top of the meatloaf later.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

process photos for taco meatloaf

Step Three

Transfer the mixture to your loaf pan and use a spatula to spread the mixture into all corners of the pan.

Bake the meatloaf for 30 minutes. Then, carefully remove it from the oven and spread the rest of the salsa on top. 

Step Four

Return the meatloaf to the oven to cook for about another 35 minutes. Let the meatloaf cool for about 10 minutes in the pan before slicing it and serving it.

cooked taco meatloaf served on a wooden cutting board with extra toppings

Cooked meatloaf goes well with almost any vegetable as a side dish, including a salad, green beans, broccoli, or cauliflower mash.

front view of the cooked taco meatloaf with cheese and jalapeño slices on top

Is This Recipe Healthy?

  • Grass-fed ground beef is a great source of protein and vitamins, including conjugated linoleic acid (CLA).
  • Because this Taco Meatloaf uses corn-based tortilla chips as a binder instead of traditional breadcrumbs, this recipe is gluten-free.
  • I also used vegan shredded cheese in this recipe to make it appropriate for dairy-free diets. You can use regular shredded cheese, if you prefer.
  • You can also make this recipe grain-free and paleo-friendly by using grain-free tortilla chips instead of corn chips. Check the snacks aisle of your local health food store for grain-free chips.

Other Clean Eating Dinner Recipes You Might Like

table setting with serving plates of taco meatloaf

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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white plate with two servings of sliced taco meatloaf with a side of tortilla chips

Easy Taco Meatloaf


Description

Taco Meatloaf is a Mexican-inspired twist on this classic American dish. Crushed tortilla chips replace breadcrumbs and the meatloaf is topped with salsa and vegan shredded cheese. This delicious recipe is made gluten-free and dairy-free.


Ingredients

Scale
  • Nonstick cooking spray
  • 1 1/2 pounds 90% lean ground beef
  • 1/2 cup crushed tortilla chips (from about 2 cups of chips)
  • 1/2 onion, diced
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (use up to ½ teaspoon for a spicier flavor)
  • 2 eggs, beaten
  • ½ cup prepared salsa, divided in half
  • ½ cup shredded vegan cheddar cheese (or regular cheddar cheese)

Instructions

  1. Preheat your oven to 350° Spray an 8×4-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, combine the beef, tortilla chips, onion, cumin, cayenne pepper, eggs, and ¼ cup of the salsa.
  3. Use your hands or a spatula to mix together the ingredients. Transfer the mixture to your loaf pan and use a spatula or your hands to spread the mixture into all corners of the pan.
  4. Bake the meatloaf for 30 minutes. Then, carefully remove it from the oven and spread the remaining ¼ cup of salsa on top.
  5. Return the meatloaf to the oven to cook for another 35 minutes, or until an instant-read thermometer inserted into the center of the meatloaf reads 160°F.
  6. Remove the meatloaf from the oven and top it with shredded cheese.
  7. Let the meatloaf cool for 10 minutes in the pan before slicing it and serving it.
  8. Enjoy warm.

Notes

  1. Use a serrated knife when slicing the meatloaf to help make clean slices.
  2. If you aren’t dairy-free, you can use regular shredded cheddar cheese. 
  3. You can also make this recipe grain-free and paleo-friendly by using grain-free tortilla chips instead of corn chips. Check the snacks aisle of your local health food store for grain-free chips.
  • Category: Main dish
  • Method: Oven
  • Cuisine: American

Keywords: mexican meatloaf, gluten-free meatloaf, dairy-free meatloaf

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