Mexican Meatloaf

READY IN: 1hr 15mins
Recipe by barb-j

This is a recipe I received from my mother years ago. It is an appetizer which can be served either hot or cold with sturdy tortilla chips. I always get requests for this when I make it for someone new. It makes 3 loaves that freeze well.

Top Review by Secret Agent

I made one big loaf with half of the recipe. A little too much cumin but very good. I served it hot for supper. I don't know what it needs but maybe a little more pepper for more of a kick in the pants. We liked it a lot though. Made for PAC 2011.

Ingredients Nutrition


  1. Beat eggs in large bowl. Add bread, bouillon, ¼ C taco sauce, meat seasoning, 1 C cheese, garlic, sausage & ground turkey. Mix thoroughly.
  2. Scoop meat onto a 12" X 20" piece of foil. Pack meat into a 10" X 18" rectangle. Cut the meat (through the foil) into 3 rectangles, 6" X 10" each.
  3. Split chili's and pat dry, lay flat on center of meat. Top with remaining cheese, olives & cumin seed.
  4. Start from long side & roll together, pinch seam to seal in cheese. Peel off foil & place on a greased baking sheet (must have rim) then brush the tops with the remaining taco sauce.
  5. Bake 350 degrees for 45 minutes.
  6. Serve warm or chilled (cover and chill at least 2 hours) Logs may be frozen up to 3 months.

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