Turkey Taco Meatloaf

I could eat tacos any day of the week because they’re such a versatile food item. They rank on the top of my favorite foods because the filling choices are truly endless and I love that you can customize it to your liking. I often think of tacos as the Vietnamese version of roll ups, or gỏi cuốn. You can pick and choose what you want to go inside and it’s a fun way to enjoy a meal.


Transforming this handheld option into meatloaf form was a no-brainer, as it is an easy way to pack all the flavor into one vessel before slicing and serving between a tortilla or opting to serve it over rice. This recipe is FODMAP friendly if you use a taco seasoning that doesn’t have onions or garlic in it. My homemade version usually consists of dried Mexican oregano, cumin, paprika and chili powders. Swap out the cheddar cheese for a plant-based cheese to make the Turkey Taco Meatloaf allergy-friendly for those with a dairy allergy.





  • Two pounds of ground turkey breast
  • One (8-ounce) bar of Cabot Seriously Sharp Cheddar Cheese, cut into small cubes
  • 2-4 tablespoons taco seasoning (homemade or store bought)
  • 1/4 cup fresh chopped cilantro (use more or less to your liking)
  • 2 (10-ounces each) cans of diced tomatoes with chilies
  • Optional garnishes: chopped cilantro, lime wedges, chopped white/green onions


  1. In a large mixing bowl, mix together all ingredients (except for the diced tomatoes with chilies) until the cheese and spices are evenly distributed throughout the ground turkey.
  2. Mold the turkey into a meatloaf shape and place into an oven-proof dish.
  3. Evenly pour the diced tomatoes and chilies onto the meatloaf.
  4. Bake the Turkey Taco Meatloaf at 375°F for 45 minutes, covered. After 45 minutes has passed, remove the cover and continue baking until the Turkey Taco Meatloaf is browned and cooked through to an internal temperate of 165°F.
  5. Let meatloaf rest for 15 minutes before slicing and serving traditional taco style inside a tortilla or over a bowl of rice with the diced tomatoes and chilies. Garnish with optional cilantro, lime and white/green onions.

Notes: This Turkey Taco Meatloaf can easily be cooked in any multicooker (slow cooker or pressure cooker). Follow appliance instructions and check to see that the meatloaf is cooked to an internal temperature of 165°F before slicing and serving. This meatloaf can serve a crowd up to 8 people, or less, depending on how hungry you are. Any leftovers can be refrigerated for up to 3 days or portioned up and frozen to defrost and enjoy for a later date.


Thank you to Cabot Cheese for the cheese samples provided and used in this recipe. Which cheese would you use for this Turkey Taco Meatloaf? Let me know in the comments below and don’t forget to subscribe to my blog and check in for my regular posts over on InstagramFacebook and Twitter.

One Reply to “Turkey Taco Meatloaf”

  1. […] having to do much. Canned tomatoes make their way into my salsas, soups and even my knock-out Turkey Taco Meatloaf. My Turkey Taco Meatloaf can easily adapt to be cooked in any multicooker (slow cooker, pressure […]


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