1975 called and they want their meatloaf back!
I know, I know! I’ve been meatloaf obsessed lately. However, in my defense, the meatloaf recipes I’m making are far from my momma’s meatloaf of the 70s. I don’t remember my mommy making Italian Parmesan Meatloaf, Bacon Cheeseburger Meatloaf, or Buffalo Chicken Meatloaf. Nopers. I’m bringing meatloaf to a whole new level. Ha!
This new taco meatloaf recipe was inspired by another food obsession…tacos. Personally, I’m not obsessed with tacos but my kids are so I’m always trying to find new ways to incorporate new taco recipes into our meal plan. I mean, seriously, a person can only eat so many plain boring tacos.
Enter taco meatloaf. I took all the flavors of tacos and wrapped them into a juicy scrumptious meatloaf. It’s beyond delicious.
Let’s go through the recipe.
As with ALL my other meatloaf recipes I started with a panade. This is what makes a meatloaf juicy and moist. This is especially important when using lean meats like turkey or chicken. Just take 2 slices of bread and 1/4 cup milk and mash it until it forms a paste.
Next I added in ground turkey, egg, Worcestershire sauce, taco seasoning, diced green chilis, and salsa. At this point I realized the bowl I was using was too small. Oops. Before I get to the other ingredients I just want to mention I used Simply Organic Southwest Taco Seasoning, Hatch’s green chilis, and a homestyle salsa. Any taco seasoning or salsa would work so use your favorite. Many of these ingredients can be found at discounted prices online at Thrive Market or Amazon.
After I grabbed a bigger bowl I added in the Monterey Jack cheese and panko breadcrumbs.
Then using my hands I mixed it up until all the ingredients were combined. FYI this is super mushy and your hands will get messy.
After all the ingredients were mixed together I poured the meatloaf mixture onto a baking sheet and form it into a loaf.
Before putting the meatloaf in the oven I spread 1/4 cup of taco sauce over the top.
Then I put the meatloaf in the oven and baked it for an hour at 350 degrees. The internal temperature should read 160 degrees.
I know I probably say this every time but this might be the best meatloaf ever. It was so delicious and just about melted in my mouth. I enjoyed it with a salad but you can certainly serve it with rice and beans or even some nachos.
- 2 slices whole wheat bread
- ¼ cup 1% milk
- 2 lbs ground turkey
- 2 eggs, slightly beaten
- 1 tablespoon Worcestershire sauce
- 1 (1.13 ounce) Simply Organic Southwest Taco Seasoning
- 1-cup salsa
- 4-ounce can diced green chilis
- 1-cup shredded Monterey jack cheese
- 1-cup panko bread crumbs
- ¼ cup taco sauce
- Preheat oven to 350 degrees.
- In a large bowl mix together the bread and milk until it forms a paste.
- Add in the ground turkey, eggs, Worchestire sauce, taco seasoning, salsa, diced chilis, shredded cheese, and breadcrumbs. Using your hands mix all the ingredients together until combined.
- Pour meatloaf mixture onto a baking pan and form into a loaf.
- Spread taco sauce over top of the meatloaf.
- Cook for 1 hour or until the internal temperature reads 160 degrees.
This recipe can be prepared fully ahead of time and frozen into portions. You can wrap in plastic wrap or freeze in plastic or glass containers. To reheat remove from plastic wrap and heat in the microwave or in the oven.
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