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Mexican Meatloaf Sandwiches

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.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Main, Main Dish
Cuisine: Mexican
Keyword: meatloaf recipes, taco meatloaf
Servings: 8 servings
Calories: 633kcal


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


  • Preheat the oven to 350 degrees.
  • Combine all of the meatloaf ingredients in a large bowl. Mix well.
  • Spray a 9x5 loaf baking pan with cooking spray.
  • Press the beef mixture into the loaf pan.
  • Bake for 55-60 minutes, or until the internal temperature reads 160 degrees.
  • Once the meatloaf has cooled, slice the meatloaf.
  • 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.



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


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