Taco Meatloaf & Taco Brown Rice

So…I’ve come to the conclusion that there was no way I could take a picture of this taco meat loaf and make it look pretty.  I tried different angles, turning the plate, propping it up a bit, etc., but it didn’t work.  Looks like this is the best you’re going to get from me…  Sorry in advance.  🙂  Please don’t let the picture sway you from trying the recipe…it’s awesome!


I should first admit…I like meat loaf.  HOWEVER, I really only like two kinds…and I make them both!  🙂  I have a ‘regular’ version that my mom made growing up, which I’ve tweaked a bit to fit my tastes.  And then I have this taco version that I’ve made for several years now.  It’s an easy dinner and the “taco” part gives ‘boring meatloaf’ a fun twist.  Everyone in my family enjoys it and I hope you do too!

Taco Meat Loaf

(Recipe adapted from Taste of Home’s: Ground Beef Cookbook)


  • 1 egg
  • 1/2 cup sour cream (I like the Daisy brand)
  • 1/3 ‘real ingredient’ salsa
  • 2 T homemade taco seasoning
  • 1 cup crushed tortilla chips (organic is ideal)
  • 1/2 cup cheese, freshly shredded
  • 2 pounds ground beef (local, grass-fed is best)
  • Optional toppings: additional cheese, salsa, sour cream, shredded lettuce, sliced black olives

In a large bowl, combine all ingredients, except beef.  Then crumble beef over mixture and MIX WELL.  Pat into a lightly-greased loaf pan. (I use this Chicago Metallic meatloaf pan: It has an “elevated lifter” that allows grease to drain into the bottom, while allowing you to lift the meatloaf out of the pan after baking for easier slicing.)  Cover with foil and bake at 350 degrees for about an hour, or until cooked through.  When done, sprinkle more cheese on top and let melt.  Cut and serve with any additional toppings you’d like.

I served the meat loaf with this taco brown rice recipe.  I tried before and didn’t like it, but this time around I was happy with the results and am ready to share!

Taco Brown Rice
Taco Brown Rice

Taco Brown Rice


  • 14.5 ounce can of organic chicken broth (I used homemade)
  • 8 oz can organic tomato sauce
  • 2 T taco seasoning
  • 1 1/2 cups uncooked instant brown rice
  • 1 cup cheese, freshly shredded

In a large pot, bring broth, sauce and seasoning to a boil.  Stir brown rice into the pot and simmer, covered, for 5 minutes.  Then remove from heat and, leaving covered, let sit for another 5 minutes until liquid is absorbed.  Stir in cheese, melt, and serve.  This rice would pair well with almost any Mexican entrée!

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