Mexican Meatloaf Sandwiches

Make Mexican meatloaf, then use the leftovers to create Mexican meatloaf sandwiches that will give you a protein-packed lunch.

Did you know we’re crazy for Mexican food? Chimichangas, potato nachos, and salsas of all varieties. I’m sure we could eat Mexican cuisine 5 days a week and my family would not complain.

There are two kinds of people in the world. Meatloaf haters and meatloaf lovers. I fall into the first category. And thankfully my family does too. If you fall into the second category, my goal is to convince you that you do in fact need meatloaf in your life.

This is not your grandma’s meatloaf (although my grandma’s meatloaf was delicious). It’s a Mexican meatloaf made with lean ground beef, Colby cheese, red onions, green peppers and spicy seasonings.

What is the best meat for meatloaf?

If you’re looking to use beef for meatloaf, use ground chuck (about 85/15). Ground chuck has great flavor and is perfect for meatloaf. Don’t use beef that is too lean (90% or higher) or your meatloaf will be dry.

How do you make Mexican meatloaf? 

• This recipe starts just as about any other meatloaf. The difference comes in the spices and veggies that you use. We used paprika, chili powder and cumin to flavor the meatloaf with a little spice, plus the addition of oregano, dry mustard, salt and pepper just to make it extra savory.
• Just a touch of green peppers and onions really adds to the texture of the meatloaf. Dice them very small so they can fully cook and not be “crunchy” in your meatloaf. Plus if they are finely chopped then maybe the kids won’t notice (maybe???).
• Handle the meat as little as possible. Make sure the ingredients are mixed well, but don’t overmix or the meatloaf may be tough.
• We baked our meatloaf in a loaf pan for 55-60 minutes. You can use a baking dish instead if you’d like. Just make sure the meatloaf measures 165º Fahrenheit in the thickest part to be certain it is cooked through.

What to Serve with Meatloaf

This Mexican meatloaf serves as a perfect dinner alongside potatoes, corn and rolls, but what we love to do with it?

Make it into Mexican meatloaf sandwiches.

I mean really, who wouldn’t like to see this in their lunch bag? Thickly sliced rustic bread, topped with a generous portion of meatloaf. I cut our meatloaf into 8 slices to get 8 sandwiches, but you can cut them thicker or thinner depending on the size of bread and appetite you have.

Add a slice of Colby cheese and a sprinkling of fresh salsa, then place the second piece of bread on top for a protein-filled, healthy lunch solution!

Mexican Meatloaf Sandwiches

4.72 from 7 votes

Make Mexican meatloaf, then use the leftovers to create meatloaf sandwiches that will give you a protein-packed lunch. Serve with cheese and fresh salsa.

Servings 8 servings

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

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Ingredients

 

For the Meatloaf

• 2 pounds ground chuck (85% lean)
• 2 large eggs
• 1/2 cup quick cooking oats
• 1/3 cup chopped green pepper
• 1/4 cup chopped red onion
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1/2 tablespoon cumin
• 1/2 tablespoon oregano
• 1/2 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 1/2 cups shredded cheddar cheese

Sandwich Ingredients

• 16 slices bread
• 8 slices sliced colby cheese
• 2 cups fresh salsa

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit. Line a 9×5" baking pan with parchment paper. (Or spray with cooking spray.)
• Combine all of the meatloaf ingredients in a large bowl. Mix well.
• Press the beef mixture into the loaf pan.
• Bake for 55-60 minutes, or until the internal temperature reads 165 degrees.
• Allow the meatloaf to rest for 5 minutes, then slice and serve.
• To make the sandwiches, place a slice of meatloaf on a piece of bread. Top with cheese and fresh salsa. Place a second piece of bread on the top.
• Serve immediately.

Video

Notes

*If you’d like, you can drizzle taco sauce on the meatloaf for a dressing.

The calories shown are based on the meatloaf being cut into 9 pieces, with 1 serving being 1 slice of meatloaf. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 633kcal | Carbohydrates: 38g | Protein: 49g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 183mg | Sodium: 1336mg | Potassium: 842mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1785IU | Vitamin C: 6.4mg | Calcium: 596mg | Iron: 6.6mg

Author Julie Clark

Course Main, Main Dish

Cuisine Mexican

Calories 633

Keyword meatloaf recipes, taco meatloaf

Have you tried this recipe?

Share a review below or share on Instagram with the tag #tastesoflizzyt.

This post was originally published in 2016, then updated in May 2021.

Frequently Asked Questions

Other Mexican Recipes

• 3 Ingredient Homemade Tortillas
• Guacamole Burgers
• Steak Fajitas

We love serving this Mexican meatloaf with easy cilantro lime rice!

Thanks to the Ohio Beef Council for sponsoring this recipe and reminding us of the health benefits of beef. As always, all opinions are my own.