Best Taco Meatloaf

If you love tacos and you love meatloaf, this recipe is going to make you very happy. These Taco Meatloaf Minis combine everything that makes taco night so good—seasoned meat, salsa, melty cheese, and yes, crushed Doritos. It’s a fun, flavorful twist on a comfort food classic. And the best part? They’re baked in mini portions, which means they cook faster and freeze great.

I like making these when I want something hearty but a little different. They’re packed with flavor, easy to throw together, and perfect for a family dinner or meal prep for the week. Plus, kids go nuts over anything with Doritos.

Ingredients

Mini Meatloaves
1 pound lean ground beef
1 pound lean ground pork
1 packet taco seasoning
1 (12-ounce) bag crushed Doritos
2 eggs, beaten
1 cup shredded Mexican blend cheese
1 (16-ounce) jar salsa

Meatloaf Topping
1 cup shredded cheese
1/2 cup to 1 cup salsa (depending on how saucy you like it)

Instructions

  1. Preheat your oven to 350°F. Line a baking sheet with foil for easy cleanup.
  2. In a large bowl, mix together the ground beef, ground pork, taco seasoning, crushed Doritos, beaten eggs, shredded cheese, and salsa. Use your hands to really get everything combined well.
  3. Shape the mixture into equal-sized mini loaves and place them on the prepared baking sheet. We usually get about 6 to 8, depending on size.
  4. Spoon salsa over the top of each loaf, then sprinkle with the remaining shredded cheese.
  5. Bake for 30 to 45 minutes, or until the internal temperature reaches 160°F. Use a digital meat thermometer to check the center of the thickest part.
  6. Let them rest for a few minutes before serving.

Notes
– Crush the Doritos into small pieces for easier mixing. You don’t want big chunks, just a good crunch throughout.
– Try to shape the meatloaves the same size so they bake evenly.
– You can top them with salsa and cheese at the beginning or halfway through baking if you’re worried about the cheese browning too much.
– These freeze really well. Just wrap each one tightly and store in an airtight container or freezer bag.

We made 7 mini loaves and they hit 160°F in right about 30 minutes. They were juicy, cheesy, and packed with flavor in every bite.

Whether you’re feeding a crowd or looking for something fun to change up your dinner routine, these Taco Meatloaf Minis are worth a spot on the weekly menu.