Tapia Family's Meatloaf

Tapia Family's Meatloaf

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rlt11_NMC 20

"My family kept turning up their noses at my meatloaf. I tried several recipes in hopes of finding one that they would all like. They told it was just too darn plain for their taste. I tried adding oatmeal or rice instead of dry bread crumbs, adding different kinds of veggies, I used canned tomatoes, or ketchup, or tomato paste, or different styles of tomato sauce, even different spices until I came up with this one. When I saw all plates clean and being asked for more, I knew I had found the one they liked and the keeper for our family."
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1 h 15 m servings 279 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 647 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix ground beef, Mexican-style tomato sauce, eggs, onion soup mix, bread crumbs, green chiles, garlic and herb seasoning, and garlic powder in a large bowl until thoroughly combined. Place mixture into a large loaf pan and shape into a loaf.
  3. Bake in the preheated oven until meatloaf is no longer pink inside and an instant-read meat thermometer inserted into the middle of the loaf shows at least 160 degrees F (70 degrees C), about 1 hour.


  • Cook's Notes:
  • I sometimes will even use 1/2 cup of grated carrots as well when I use bell peppers instead of canned diced green chiles. If I use bell pepper, I will also make up an envelope of brown gravy that I have added 1/2 cup chopped mushrooms to as well. Use all ground beef or 1 pound beef and 1 pound ground pork.
  • I save a little tomato sauce (1/4 cup tomato sauce) to pour on top in the last 15 minutes of baking if I not going to make a brown gravy to serve with it.



This was a nice twist on meatloaf, even my picky husband enjoyed it! Thanks for sharing!

very tasty meatloaf. used regular tomato sauce and added some chili powder. skipped the chopped green chiles, only because i didnt have any. and also used pork, veal, and beef mixture as opposed...

simple dish-great for the weekday meal. Perfect as " a little something different".

This meatloaf was delicious although I did have a couple small changes to it. I used garlic and onion tomato sauce since my grocery store did not have the Mexican tomato sauce. I added about 8...

I've been making this meatloaf for a while and can't believe I haven't rated it before now. It is really good. The hot sauce in the can is important as we've tried it with regular sales as wel...

My boyfriend said it was better than his mothers!!!!! What a compliment!!!! And all 4 of my children loved it too!!!

Worked with medium red taco sauce- didn't have the hot tomato sauce

Made this tonight and it was spectacular as written. Not bland as some meatloaf recipes but rather a nice spice flavor. I couldn't find "Mexican-style hot tomato sauce" at my grocery store so us...

YUMMY!!!!!! i tried it with the quinoa customization and i can't help but wonder if it should have been cooked before it was added to the mixture because it got all crumbly. i reduced the beef...

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