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Taco Meat Loaf Recipe

Taco Meat Loaf Recipe

"Even your kids will enjoy this tasty meat loaf," promises Cathy Streeter of De Kalb Junction, New York. "I like to serve it with shredded cheese, salsa and sour cream," she adds. You'll like that it's just 77 cents a serving.
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours YIELD:8 servings


  • 1 cup crushed saltines (about 30 crackers)
  • 1 envelope taco seasoning
  • 1/2 cup ketchup
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 small onion, chopped
  • 2 eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 2 pounds lean ground beef (90% lean)
  • Salsa, sour cream, shredded cheddar cheese and additional olives, optional


  • 1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into a greased 9-in. x 5-in. loaf pan.
  • 2. Bake, uncovered, at 350° for 1-1/2 hours or until no pink remains and a meat thermometer reads 160°. Serve with salsa, sour cream, cheese and olives if desired. Yield: 8 servings.

Nutritional Facts

1 serving (1 slice) equals 272 calories, 12 g fat (4 g saturated fat), 122 mg cholesterol, 916 mg sodium, 16 g carbohydrate, 1 g fiber, 25 g protein.

Reviews for Taco Meat Loaf

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Reviewed Jan. 10, 2015

"This is a favorite supper with my 2 daughters that are picky eaters. We love having all our favorite taco toppings ready to put on top, it's delicious. I have also shared this recipe with coworkers as when it has come to work with me for lunch the smell of it is fantastic. Everyone that I've shared it with LOVES it!!"

Reviewed Jan. 8, 2015

"My family really enjoyed this! Said it was their new favorite meatloaf1"

Reviewed Mar. 23, 2014

"This has a mild Mexican flavor and tastes good with all the fixings. I like olives, but they overwhelmed the flavor a bit. It just isn't my favorite Mexican style recipe, I'd rather taco meat in a tortilla with all the fixings or homemade quesadillas. Won't be making it again, just personal preference."

Reviewed Nov. 22, 2011

"Great flavor! What a nice change of pace from the usual. I'll be making it again; however, I will leave out the mushrooms. I use them often but in this recipe they tasted rubbery. I was pressed for time; so I made it in the microwave covered with waxed paper and it came out very moist. Who would have thought, a Mexican Meat Loaf?"

Reviewed Nov. 8, 2011

"This meatloaf wasn't very good. It was kind of bland and cooking for an hour and a half, uncovered, dried it out way too much. I probably will not make this again."

Reviewed Jan. 6, 2010

"My husband and I throughly enjoyed this meatloaf. Great, mexican flavor. Whips up easy and cooks nicely. Will definitely be making again."

Reviewed Nov. 19, 2009

"Excellent flavor. Will definitely make this again. A nice change from regular ol' meatloaf."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.