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This taco meatloaf has completely transformed how my family thinks about weeknight dinners when we want something hearty and satisfying but different from our usual rotation. I stumbled across this concept when I was trying to find ways to make ground meat stretch further while still creating something everyone would get excited about. The first time I made it, my kids couldn't believe how much it tasted like their favorite tacos but in meatloaf form. Now it's become one of our most requested comfort food meals, and I love how it gives us leftovers that can be repurposed into actual tacos later in the week.
The secret ingredient that makes this special is those crushed Doritos - they add this incredible cheesy flavor and help bind everything together while creating an interesting texture. My husband was skeptical about putting chips in meatloaf until he tasted it, and now he always asks if we have enough Doritos when I mention making this dish.
Ingredients You'll Need
- Lean ground beef (1 pound): provides that classic hearty flavor everyone loves
- Lean ground pork (1 pound): adds depth and keeps the meatloaf extra moist and flavorful
- Taco seasoning (1 packet): brings all those essential Mexican spices together perfectly
- Doritos (10 oz bag, crushed): creates amazing cheesy flavor and helps bind the mixture
- Large eggs (2): acts as a binder to hold everything together during cooking
- Shredded Mexican cheese blend (2 cups, divided): for mixing in and topping
- Mild salsa (1 cup, divided): adds moisture, flavor, and keeps the meatloaf from drying out
Step-by-Step Instructions
- Prepare your oven and workspace.
- Preheat your oven to 350°F and line a large baking sheet with parchment paper or lightly grease it. This prevents sticking and makes cleanup much easier. Crush the Doritos into fairly small pieces - you can do this by placing them in a sealed bag and gently crushing with a rolling pin, or just crush them with your hands.
- Combine all the meatloaf ingredients thoroughly.
- In a large mixing bowl, combine both ground meats, taco seasoning, crushed Doritos, eggs, 1 cup of shredded cheese, and 1/2 cup of salsa. Using your hands, mix everything together until well combined but don't overmix - this can make the meatloaf tough. The mixture should hold together when squeezed but not be densely packed.
- Shape into individual mini meatloaves for even cooking.
- Divide the mixture into 6-8 equal portions and shape each into an individual meatloaf with your hands. Place them on your prepared baking sheet, spacing them about 2 inches apart. Individual meatloaves cook more evenly and faster than one large loaf, plus they're perfect for portion control.
- Top with finishing ingredients.
- Top each mini meatloaf with a spoonful of the remaining salsa and sprinkle with the remaining shredded cheese. This creates a delicious topping that keeps the meatloaves moist during baking and adds extra flavor.
- Bake until properly cooked through.
- Bake for 30-40 minutes, or until a digital meat thermometer inserted into the center of the largest meatloaf reads 160°F. Don't rely on visual cues alone with ground meat - the thermometer is essential for food safety. The tops should be golden brown and the cheese melted.
- Rest before serving for the best texture.
- Let the meatloaves rest for 5 minutes before serving to allow the juices to redistribute. This prevents them from falling apart when you transfer them to plates and makes them easier to slice if desired.
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Getting the Meat Mixture Right
The combination of beef and pork creates the perfect balance of flavor and moisture. The pork adds fat content that keeps everything juicy, while the beef provides that classic meatloaf taste. Don't skip either meat - they work together to create the ideal texture.
Crushing the Doritos Properly
The Doritos should be crushed into pieces roughly the size of large breadcrumbs. Too small and they disappear, too large and they create uneven texture. They replace traditional breadcrumbs while adding that signature cheesy, salty flavor that makes this meatloaf special.
Shaping for Even Cooking
Individual mini meatloaves cook much more evenly than one large loaf and are done in about half the time. Try to make them roughly the same size so they finish cooking at the same time. A good size is about the size of your palm and 2 inches thick.
Using the Meat Thermometer
Ground meat must reach 160°F for food safety, and a digital thermometer is the only reliable way to check. Insert it into the thickest part of the largest meatloaf to ensure everything is properly cooked. The color can be misleading with seasoned ground meat.
Storage and Leftover Ideas
These meatloaves keep beautifully in the refrigerator for up to five days and freeze well for three months. Leftover meatloaf makes incredible taco filling - just crumble it up and reheat in a skillet, then serve in tortillas with your favorite taco toppings.
I learned that trying to make one large loaf instead of individual ones results in uneven cooking - the outside gets overdone while the center stays undercooked. The mini version solves this problem completely and looks more impressive on the plate.
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This taco meatloaf has become one of those recipes that makes dinner feel special and fun instead of routine. The combination of familiar meatloaf comfort with exciting taco flavors creates something that appeals to both kids and adults. It's the kind of meal that starts conversations around the dinner table and always results in clean plates and requests to make it again soon.
Frequently Asked Questions
- → Can I use just ground beef instead of beef and pork?
- Yes, you can use 2 pounds of ground beef instead. The pork adds extra flavor and moisture, but all beef works fine too.
- → What can I substitute for Doritos chips?
- Try crushed tortilla chips, breadcrumbs, or crushed crackers. Doritos add extra flavor, but other crunchy options work as binders.
- → How do I know when the meatloaf is done?
- Use a meat thermometer to check the center reaches 160°F. This usually takes 30-45 minutes depending on the size of your loaves.
- → Can I make one large meatloaf instead of mini ones?
- Yes, but it will take longer to cook, about 60-75 minutes. Check the internal temperature reaches 160°F before serving.
- → How long will leftovers keep in the fridge?
- Store cooked meatloaf in the refrigerator for up to 3-4 days. You can also freeze portions for up to 3 months.
- → What sides go well with taco meatloaf?
- Try it with Mexican rice, roasted vegetables, corn salad, or simple mashed potatoes. A fresh green salad works great too.