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If you and your family love traditional Mexican flavor, this recipe for Mexican Meatloaf is sure to please! Comfort food goes south of the border with this flavorful and spicy dinner recipe.

This Mexican meatloaf recipe is a family favorite–my boys request it weekly. We love serving it with a side of homemade salsa or this cheesy corn dip.

meatloaf with cheese and jalapenos. Image with text for pinterest.


I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about recipes.

To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts.

If you’d like to skip over the information about freezing, swapping ingredients, and diet information, please simply scroll to the bottom of the page, where you will find the easy printable Mexican Meatloaf recipe!

top down view of cooked meatloaf in a casserole dish

Meatloaf is a family staple–it’s simple, it’s a comfort food, and it’s filling. I love this spicy version of the classic, and I hope you do as well!

Serving this hearty dish with a cup of salsa, fresh jalapeños, or your other favorite spicy additions. I love the Mexican flavors in this recipe, and it has a spot in our weekly rotation.

Ingredients for this Cheesy Mexican Meatloaf:

You probably already have all the ingredients for this easy meatloaf on hand!

  • Ground Turkey – You can use ground beef if you prefer.
  • Fiesta Corn – I love the extra color and flavor you get from the added peppers. You can use plain, canned corn, or fresh. Each can is about 1/2 cup.
  • Red Onion – You can use white or yellow onions as well. I like the color and milder flavor of red onions for this recipe. Also, red onions are the least inflammatory onions.
  • Diced Tomatoes w/ Green Chiles – Don’t like the spice? Sub these for plain diced tomatoes.
  • Egg – A meatloaf staple to bind everything together.
  • Jalapeños – Loaded with vitamins A & C. If you want less spice, swap them out for green chiles. If you want no spice leave them out all together–this recipe is still delicious.
  • Chili Powder – Every great taco seasoning needs it–we use ours as a garnish on top as well.
  • Cumin – To add that smokey flavor.
  • Smoked Paprika – You can use plain paprika, but I love the extra layer of flavor you get with the smoked.
  • Garlic – Did you know garlic was one of the earliest “performance enhancing” substances?
  • Crushed Red Pepper – More if you like it HOT!
  • Cheese – While delicious, not required. If you’re dairy free don’t skip this recipe–skip the cheddar and enjoy!

Recipe Tips

  • If you have a picky eater in the house make sure to finely chop your onion, I like to use the food processor!
  • If you’re not a fan of ground turkey this recipe works great with lean ground beef, or chicken.
  • If you’d rather add the cheese to the meatloaf (instead of on top), you can easily do that–just mix it in with your spices.
  • Looking for extra spice? Add diced green chilies and jalapeños to this dish.
ingredients in clear bowls on a white counter

How to make this Mexican Meatloaf:

  1. Preheat your oven to 350º
  2. In a large bowl combine the ground turkey, corn, diced tomatoes, egg, onion, garlic and jalapeños.
  3. Add chili powder, cumin paprika, and red pepper to the ingredients in the mixing bowl.
  4. Combine ingredients together with your hands until completely mixed.
  5. Lightly spray loaf pan with oil and add meat mixture. You can also form a meat loaf on a baking sheet if you don’t have a loaf pan.
  6. Cook for 45 minutes. Using a meat thermometer check that the internal temperature has reached 160 degrees.
  7. If you notice the top of your meatloaf drying out, cover it with foil until a few minutes before it’s done cooking.
cooked meatloaf topped with jalapenos on a white plate.

Healthy Eating Plans

If you’re following a special diet, these calculations can help you stay on track. If you make any ingredient substitutions, re-check your calculations.

  • Weight Watchers: One serving of this recipe (1/8 of the loaf) is 3 Blue Plan Points | 1 Purple Plan Point | 3 Green Plan Points using 99% lean ground turkey.
  • 21 Day Fix: The entire recipe is 8 Red Containers, 3 Yellow Containers, 3 Green Containers, and 1 Blue Container. Per serving, count 1 Red Container, 1/3 Yellow Container, 1/3 Green Container, and 1/8 Blue Container (I don’t count this).
  • 2B Mindset: This is a delicious lunch recipe, just add some extra veggies and a small FFC.
close up of sliced meatloaf with roasted potatoes

Other Mexican food favorites:

Looking for more meatloaf recipes?

Close up of cheesy mexican meatloaf on a white plate with potatoes and green beans.
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Mexican Meatloaf

Created by: Becca Ludlum
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Approximate Serving Size: 1/8 of the meatloaf, about 1/4 pound of using 2 pounds of meat.
Servings 8
If you and your family love traditional Mexican flavor, this recipe for Mexican meatloaf is sure to please! Comfort food goes south of the border with this flavorful and spicy dinner recipe.


  • Kitchen Knife
  • Cutting Board
  • Bread Pan


  • 2 lbs ground turkey
  • 1 can fiesta corn drained, corn with green and red peppers
  • 1 can Rotel: diced tomatoes and green chiles
  • 1 can jalapenos diced
  • 1 large eggs
  • 1 onion finely chopped, about 1 cup
  • cup cheddar jack cheese shredded
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 2 tsp garlic minced
  • 1 tsp smoked paprika
  • ½ tsp crushed red pepper


  • Preheat oven to 350.
  • Combine turkey, corn, diced tomatoes, jalapenos, egg, and onions in a large mixing bowl. 2 lbs ground turkey, 1 can fiesta corn, 1 can Rotel: diced tomatoes and green chiles, 1 can jalapenos, 1 large eggs, 1 onion
  • Add spices and mix with hands until well combined. 1 Tbsp chili powder, 1 tsp ground cumin, 2 tsp garlic, 1 tsp smoked paprika, 1/2 tsp crushed red pepper
  • Lightly spray your loaf pan with oil and add meat mixture.
  • Cook for 45 minutes or until internal temperature reaches 160 degrees.
  • Remove from oven, and top with cheese. 1/3 cup cheddar jack cheese
  • Serve with your favorite sides!


For more in depth cooking instructions and substitutions please see recipe post.
  • If you have a picky eater in the house make sure to finely chop your onion, I like to use the food processor!
  • If you’re not a fan of ground turkey this recipe work great with lean ground beef or chicken.


Calories: 268kcal | Carbohydrates: 15g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 143mg | Potassium: 518mg | Fiber: 3g | Sugar: 4g | Vitamin A: 820IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 3mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

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Did you love this recipe?

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  1. Heather Coon says:

    Do you drain your corn?

    1. I do! Thanks for the comment–I’ll go update that now :)

  2. For the instant pot version, in your book, p. 46, most of the ingredients are the same except for the meat is only 1 lb. Is that correct?

  3. Celeste B says:

    What percentage of fat for the turkey is the nutritional info based on? Also, do you drain the canned tomatoes? The liquid doesn’t make the mixture too wet?

    1. Hi Celeste, it’s 93% fat and no I don’t drain the Rotel. :)

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