Meatloaf with a hint of Mexican – well Texmex

My wife used to make this for our son and it was the only meatloaf besides Martha Stewart’s mothers she would let me make. I used to use the recipe on the Quaker oats oatmeal box when I was uneducated I guess. It worked for me when I was single and lasted a few meals. He like this so much we bit the bullet and planned buying a BJ’s club size package of taco seasoning, he stopped eating it a few months later, go figure.

Meatloaf with a hint of Mexican – well Texmex

Preptime: 30 minutes

Cook: 45 to 50 let stand for 15 minutes


  • 2 Lbs. of ground chuck
  • 1 envelope of taco seasoning – 1 ¼ ounce
  • ½ cup Italian seasoned breadcrumbs
  • 1 small sweet onion, diced
  • 2 large eggs, lightly beaten
  • 1/3 cup ketchup
  • ½ cup shredded Monterey jack cheese
  • 1 can of Mexican style tomatoes and chilies about 8 to 10 oz.


Mix the first 6 ingredients in a large bowl. Shape the mixture into a 10 x 6 loaf and place in a lightly greased 13×9 inch pan. Yep no meatloaf pan. Cover and refrigerate for 8ish hours. Good thing to mix in the morning and make at night. Top the meatloaf with the tomatoes and chilies.

Bake at 425° for 45 to 50 minutes until meat is no longer pink. Pour off juices. Sprinkle meatloaf with cheese and let stand for 15 minutes.  You can top with catsup or salsa.

Serve: With mash potatoes and a green vegetable.

You can use the leftovers and make quick tacos the next day.


2 thoughts on “Meatloaf with a hint of Mexican – well Texmex

  1. Pingback: Reign on Mashie-Topped Meatloaf Cupcakes – Week 12 | Gourmet Dad, Don’t Let The Title Fool You

  2. Pingback: Triple Play Meatloaf (gluten free) | Gourmet Dad, Don’t Let The Title Fool You

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