THE RECIPE JOURNAL · Main Course
Zesty Mexican Meatloaf
This flavorful twist on a classic comfort dish brings together savory spices and a hint of citrus for a lively meal. Perfect for a family dinner, it’s easy to make and sure to impress everyone at the table.
FROM THE KITCHEN • Zesty Mexican Meatloaf
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). In a medium bowl, combine the ground beef with the taco seasoning and mix everything well. In a small saucepan, warm up the refried beans over low heat until they're heated through.
02
Step 2
Lay out a large piece of foil and shape the beef mixture into about a 1-inch thick square right on top of it. Spread the warm refried beans evenly over the beef. Next, layer the flour tortillas on top, trimming the edges to fit the square shape. Spoon salsa over the tortillas and sprinkle with shredded Cheddar, leaving a little space around the edges.
03
Step 3
Carefully roll up the whole thing like a Swiss roll, making sure to press it tightly as you go so it holds together. Pinch the edges closed, then wrap the whole loaf tightly in the foil.
04
Step 4
Pop it in the oven and bake for 40 to 45 minutes, or until there’s no pink in the center. If you’re unsure, cut it in half to check that it’s cooked through.
Why you’ll love it
This dish brings a vibrant twist to a classic comfort food. The combination of zesty spices and fresh ingredients makes each bite flavorful and exciting. It’s a great way to enjoy a familiar meal with a fun Mexican flair.
How to serve
Serve with a side of Mexican rice or a fresh avocado salad. A dollop of sour cream or a squeeze of lime on top adds a nice cooling balance to the spices. Cornbread or warm tortillas also pair well for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven to keep it moist. You can also freeze cooked slices for up to 2 months; thaw overnight before reheating.
