Mexican Meatloaf

READY IN: 1hr 10mins
Recipe by kamekazicowgirl

This is the basic meatloaf with a different twist. The use of taco seasoning, picante sauce, and Monterrey Jack cheese gives it a south-of-the-border flair.

Top Review by internetnut

I gave this recipe 4 stars. This recipe got different reviews in my house. My 6 yr old newphew didn't like it, my future hubby said he'd give it 3 1/2 stars and I gave it 4 stars. My future hubby said he could taste the soup and I could really taste the taco seasoning which is what I was looking for. I made a few minor changes to this recipe. First I had 2 pounds of ground beef, I only had Ritz crackers, I only had salsa, and I only had cheddar cheese. I didn't read the recipe fully and mixed my salsa and cheese in the meatloaf. I baked my meatloaf for 1 hour. I pulled it out of the oven and topped it with a thin layer of ketchup. My only complaint was it doesn't say if you crush the vegetables from the soup or not. I did not. Overall this was very good and we will have this again. Thanks for posting a really good recipe. Christine (internetnut)

Ingredients Nutrition


  1. Preheat the oven to 400°F.
  2. Crush the crackers. I use the food processor to get finer crumbs.
  3. Mix the meat, soup, and egg together with the seasonings.
  4. Add cracker crumbs until the texture is firm but not dry.
  5. Press the meatloaf mixture into a loaf pan.
  6. Bake until almost done.
  7. Top with picante sauce and Monterrey jack cheese.
  8. Continue baking until sauce is heated, cheese is melted and meatloaf is done (160°F on the meat thermometer).
  9. Muffin variation: Divide meatloaf mixture into 6 even portions.
  10. Press into large size muffin tin that has been sprayed with non-stick cooking spray.
  11. If adding a sauce, form a well in the top of each muffin.
  12. Check baking time carefully, as the smaller size allows the dish to bake more quickly.
  13. I have found that baking time is reduced to about 35 minutes in this form.

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