Taco Meatloaf


Recipe: Taco Meatloaf

Summary: This meatloaf is the best of both worlds to me; a good hearty meatloaf but with a Mexican twist I love so much. The recipe makes two meat loaves so is great for a big group, leftovers or to freeze one for later!


    • 1 tablespoon olive oil
    • 1 medium yellow onion, chopped
    • 1 red pepper, cored and chopped
    • 3 large garlic cloves, minced
    • 1-2 fresh jalapeno or Serrano peppers, cored and diced (remember to wear gloves!)
    • 1-2 tablespoons chili powder (pick the amount of heat you want)
    • 1 teaspoon salt
    • 2 teaspoons Mexican oregano
    • 2 teaspoons ground cumin
    • 1 28 ounce can peeled, crushed tomatoes , drained
    • 1 pound ground sirloin
    • ½ pound ground round or ground chuck
    • ½ pound spicy Italian breakfast sausage
    • 1 cup dried bread crumbs (if making gluten free use gluten free bread)*
    • 2 eggs, lightly beaten
    • 1 cup corn kernels, fresh or frozen and defrosted
    • 8 ounces sharp cheddar cheese, grated
    • 3 scallions, sliced thinly

For instructions please visit: Boulderlocavore.com


Preparation time: 20 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 12

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