Transfer mixture to prepared loaf pan. Press evenly into pan.
Spread enchilada sauce evenly over top surface.
Bake uncovered for 55-65 minutes until internal temperature reaches 160°F (71°C).
Remove from oven and let rest for 10 minutes before slicing.
Drain excess fat from pan before serving.
FAQ
Can I use ground turkey instead of beef?
Ground turkey may be substituted. Increase baking time by 5-10 minutes and verify internal temperature reaches 165°F (74°C).
How can I make this gluten-free?
Use certified gluten-free breadcrumbs and ensure taco seasoning and sauces are gluten-free.
Can I add cheese to this recipe?
Shredded cheese may be mixed into the meatloaf or added as topping during last 10 minutes of baking.
You Must Know
Overmixing causes dense texture – combine ingredients just until incorporated
Resting period allows juices to redistribute before slicing
Internal temperature verification ensures food safety
Draining fat prevents greasiness
Storage Tips
Refrigerate in airtight container for up to 4 days
Freeze uncooked mixture or cooked slices for up to 3 months
Reheat refrigerated portions in 350°F (177°C) oven for 15-20 minutes
Thaw frozen cooked slices in refrigerator before reheating
Enjoy!
