Meatloaf Tacos Recipe

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 07/16/21
Meatloaf Taco
Lauri Patterson/E+/Getty Images
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 to 6 servings
Yield: 6 to 8 tacos
Nutrition Facts (per serving)
719 Calories
44g Fat
40g Carbs
41g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 719
% Daily Value*
Total Fat 44g 57%
Saturated Fat 19g 94%
Cholesterol 179mg 60%
Sodium 1832mg 80%
Total Carbohydrate 40g 15%
Dietary Fiber 7g 24%
Total Sugars 11g
Protein 41g
Vitamin C 14mg 68%
Calcium 429mg 33%
Iron 6mg 31%
Potassium 1131mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Meatloaf Tacos is a fun and easy recipe and a great way to use up leftover meatloaf. You can use leftover beef, pork, chicken, or turkey meatloaf in this recipe. 

And remember that you can season it any way you'd like. This is a mild taco recipe. For more heat, add some chopped green chiles or some minced jalapeno peppers, some more chili powder, or cayenne pepper or crushed red pepper flakes. Or use a spicy salsa in place of the tomato sauce in the meatloaf part of the recipe, or use Pepper Jack cheese in place of the Cheddar cheese.

You can also add other toppings to these tacos. I like adding chopped or sliced avocados if I have any ripe ones around, or add some chopped tomatoes.

Serve these tacos with a fruit salad and some iced tea or sparkling water. These tacos are really a meal in one, so you don't need anything else!

Ingredients

  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 1 (15-ounce) can refried beans

  • 2 to 3 cups crumbled leftover meatloaf

  • 1 tablespoon chili powder

  • 1/2 cup tomato sauce

  • 6 to 8 taco shells

  • 2 cups shredded cheddar cheese

  • 2 cups shredded lettuce

  • 1 cup salsa

  • 1 cup sour cream

Steps to Make It

  1. In a large skillet, heat the olive oil over medium heat. Add the onion.

  2. Sauté and stir until tender, about 5 to 6 minutes.

  3. Stir in the refried beans and cook for 3 minutes.

  4. Add the crumbled meatloaf, chili powder, and tomato sauce; simmer for 10 minutes.

  5. Heat the taco shells as directed on the package until crisp and hot.

  6. Let the diners make tacos with the hot meatloaf mixture, cheese, lettuce, salsa, and sour cream. Serve immediately.