Mexican Meatloaf Recipe

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June McLain


I will go into the kitchen and think to my self how I am going to create something different. There are days my husband is scared to come home from work if I talk to him during the day and tell him I have a new recipe. He doesn't like black beans but they are sure tasty in this meatloaf!

★★★★★ 1 vote
6-8 or more
30 Min
1 Hr


2 lb
ground sirloin
1 can(s)
red enchilda sauce
1 can(s)
black beans
1 can(s)
rotel tomatos (medium)
2 pkg
taco seasoning
1 can(s)
whole kernal corn
2 c
grated mexican cheeses
1 can(s)
black olives (chopped)
1 c
june's trinity (will define below)
1 pkg
taco strips


11 onion peeled, 3-4 toes of garlic and about a quarter of 1 bell pepper. I put all of this in a food processor until it is juice. I started this because of kid's not eating onions or garlic years ago and never broke the habit. I freeze it and pull it out as I need it.
2Preheat oven 375 degrees and bake for roughly 45 minutes to an hour. I mix all of this together with salt, pepper and Tony Chacheries in a large bowl then bake in a large pan or corelle baking dish. It will be very juicy and will have juice in the pan so make sure its not a flat pan. Before its finished baking I sometimes pull it out of the oven and top it with more cheese. I serve this with homemade salad and top the meatloaf with sour cream.


Course/Dish: Beef, Meatloafs
Regional Style: Mexican