Name: Mini Taco Meatloaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb lean ground beef; 1 egg (whisked); 1/3 cup salsa; 1/3 cup gluten free bread crumbs (see notes); 3 Tablespoons hummus (optional); 2 Tablespoons homemade taco seasoning (OR 1 taco seasoning packet); 2 oz cheddar cheese (cut into 1/4" cubes)

Switch up taco night with Mini Taco Meatloaf! This easy dinner recipe can be prepped ahead of time, and is fun for all ages.

Mini Taco Meatloaf on a plate with salsa

Our neighborhood is a child’s dream. All day long there’s kids zipping around on scooters and bikes, and running between backyards stopping only for forced food and water breaks.

I’m not exaggerating when I say I saw my oldest for a grand total of 30 minutes between the hours of 9am and 5pm the other day!

I finally got him to sit in his chair for longer than 10 minutes with the promise of Mini Taco Meatloaf for dinner!

overhead photo of a mini meatloaf on a plate

Can I take a second to self-proclaim myself the Mini Meatloaf Queen? Is that something people aspire to be? We’re rolling with it. Mini meatloaves are my JAM. They are such a great way to give familiar flavors a twist AND serve them up in a fun, individual-sized package. Here are my favorite past renditions:

Mini Taco Meatloaves have all the flavor of tacos, smashed into a tasty, cheesy individual-sized portion. No crisping up taco shells, no drying tears when said taco shells inevitably shatter and the fillings go cascading onto the floor, no internal screaming when having to clean up said fillings from the floor. You get the picture. This dish is a total upgrade!

Tips for Making Mini Taco Meatloaf

Gluten free bread crumbs: these mini meatloaves are held together with the help of gluten free bread crumbs. I like Schar gluten free panko-style breadcrumbs (or use regular panko if you don’t need to eat gluten free) or pulverized Rice Chex. Either crush them in a food processor or in a large Ziplock bag with a rolling pin.
Egg allergy? There’s also an egg in here to keep the meatloaf mixture together, which is a no-go for my daughter’s egg allergy. That said, I tested this recipe omitting the egg, relying on hummus to help keep things together. The meatloaves were soft for sure, but SO tender and flavorful from the addition of the hummus! That said, you can enjoy this recipe either with or without the egg.
Homemade Taco Seasoning: you guys know how obsessed I am with my Large Batch Homemade Taco Seasoning so I definitely recommend you use it in this recipe. That said, you can use my Single Serving Taco Seasoning, or your favorite taco seasoning packet.
Make ahead of time: these mini meatloaves are able to be made ahead of time – woo! Simply prepare up to the baking step then cover tightly and refrigerate. Let the mini meatloaves sit at room temperature while your oven is preheating, then bake.

Allllrighty – let’s cook (then more importantly, EAT!)

cheesy taco meatloaf with a bite taken out of itbite

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How to Make This Recipe

Start by combining salsa, gluten free bread cumbs, taco seasoning, cubed cheddar cheese, a whisked egg and a big dollop of hummus (un-pictured) in a large glass bowl.

Crumble lean ground beef (I like 90/10) on top then use your hands to mix everything until just combined. Divide the mixture into four portions then shape into mini meatloaves and place on a foil-lined, nonstick-sprayed baking sheet.

Bake for 18-20 minutes at 425 degrees then you’re set! LOOK at that melty, cheesy taco deliciousness!

Serve with a scoop of salsa, if you please, then dig in! I hope you love this simple yet scrumptious twist on taco night – enjoy!

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