This delicious Tex-Mex meatloaf with barbecue sauce is a fun and flavorful twist on a classic meat loaf recipe. It’s quick to put together with simple ingredients like crushed tortilla chips and salsa, and bakes for less than an hour.
Jump to RecipeI love anything with ground beef, and meatloaf is THE ground beef comfort food. Recipes for meatloaf in America date back to mid-19th century and were initially a way to use meat scraps. During the 1930’s it was a popular way to stretch protein to save money. By the 1950’s meatloaf had moved beyond a budget meal to a mainstream staple. Every family developed their own recipe, and meatloaf even began appearing on restaurant menus.
I don’t remember where we got the idea for this Tex-Mex meatloaf, but it’s now our family’s favorite. When we say we are having meatloaf, it’s usually this version. I think you will love it too – not just for the flavor, but because it’s just so easy to make. In our Texas home we always have chips and salsa in the kitchen, so it’s never a problem to put this together quickly for dinner. Use a salsa with chunks of vegetables for added flavor. The usual ketchup topping is replaced with barbecue sauce; it may seem like a strange choice for Tex-Mex but trust me – it works!
Recipe Ingredients
Tortilla chips. Use your choice of white, yellow, or blue corn chips. Crush them in a plastic bag by hand or with a rolling pin before getting started.
Salsa. Your favorite brand and type of chunky salsa. We mostly use mild, but feel free to include medium or spicy salsa in your version.
Ground beef. Choose beef that has at least 15% fat so your meatloaf stays nice and moist.
Black pepper. A bit of ground pepper gives the meat a nice kick of flavor.
Egg. Lightly beaten.
Barbecue sauce. Use your preferred type, like mild or chipotle. Personally, I like a classic sweet and smoky BBQ sauce.
How to Make Tex-Mex Meatloaf
- Start by mixing the salsa and crushed tortilla chips together.
- Mix in the beaten egg and the pepper, then add the ground beef. I always use my hands to mix meatloaf because it’s the best way to gently combine all the ingredients without overmixing.
- Shape into a loaf of any shape, but about 2″ tall for best results. I like to line my baking pan with parchment paper to make it easier to remove the meatloaf when it’s finished baking.
- Bake in a preheated 375F oven for 30 minutes. Glaze the top of the meatloaf with barbecue sauce and continue baking for 15 minutes or until the temperature in the center reaches 160 degrees.
- Remove from the oven and let it sit for 10 minutes before serving.
Serving Suggestions
Enjoy thick slices of meatloaf slathered with extra barbecue sauce, if you like. Then load onto a plate with comfort food dishes like mini roasted potatoes, mashed potatoes, creamed corn, or any classic sides.
Round the meal out with some lighter veggies on the side, too. Simply sauteed, grilled, or roasted veggies like zucchini or carrots are always a great idea. Our squash casserole recipe is also a big hit to pair with Tex-Mex meatloaf! Or keep things super simple and serve with a fresh green salad or hearty wedge salad.
What’s your favorite way to enjoy meatloaf?
Frequently Asked Questions
You need a combination of a wet substance with a crumbly dry ingredient to make the perfect binder. In this classic meatloaf recipe we use beaten egg mixed with dry crushed tortilla chips.
Rule #1 to make the best meatloaf is to not overmix the ground beef mixture. Overworking the meat will result in a tough and dry loaf. Instead, gently combine the ingredients until everything is evenly distributed, and not a moment longer.
One of the best things about meatloaf is leftovers! Here’s my favorite use: chop up a few slices (I know, we started with ground beef and made it a solid, but I like what I like!) add a little more barbecue sauce and some good melting cheese and heat it all in a skillet. Then I serve it in a heated pita half. My second favorite way to enjoy these leftovers is to chop slices and add to mac and cheese (can also be leftovers) and again heat in a small skillet. Good stuff!
Cooked and cooled leftover meatloaf will keep in the refrigerator for up to 4 days.
Yes, this is a great recipe for freezer meal prepping! Let the loaf cool completely before wrapping in aluminum foil and placing in an airtight plastic ziploc bag. Store in the freezer for up to 3 months. Thaw the Tex-Mex meatloaf in the refrigerator overnight, then microwave in short bursts or reheat in a 350 degree oven for 30-40 minutes. I suggest adding a fresh layer of barbecue sauce to the top at the halfway mark.
More Recipes to Try
Tex-Mex Meatloaf
7
servings10
minutes45
minutes156
kcal55
minutesThis delicious Tex-Mex meatloaf with barbecue sauce is a fun and flavorful twist on a classic recipe. It's quick to put together with simple ingredients like crushed tortilla chips and salsa, and bakes for less than an hour.
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Ingredients
3/4 cup 3/4 tortilla chips crushed
3/4 cup 3/4 salsa chunky
1 pound 1 ground beef
1/4 teaspoon 1/4 black pepper
1 1 egg slightly beaten
1/4 cup 1/4 barbecue sauce
Directions
- Preheat oven to 375F. In a large bowl, combine crushed tortilla chips and salsa; mix well.
- Add ground beef, pepper and egg to salsa mixture and gently combine.
- Shape the mixture into a loaf onto a shallow baking pan and pat to about 2" thickness.
- Bake uncovered for 30 minutes. Spoon barbecue sauce over the meatloaf; bake an addition 10-15 minutes or until center is no longer pink.
- Let meatloaf stand for 10 minutes before slicing.
Notes
- Cooked and cooled leftover meatloaf will keep in the refrigerator for up to 4 days.
Nutrition Facts
- Calories: 156kcal
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