Easy Taco Meatloaf Burgers (Gluten Free Southwestern Recipe)

Easy Taco Meatloaf Burgers

When it comes to family dinner, two things usually top the list of favorites: hearty meatloaf and taco night. Today, we are bringing those two worlds together in a brilliant, mouth-watering fusion with our Easy Taco Meatloaf Burgers. This isn’t just a standard hamburger; it’s a seasoned, Southwestern-style patty that packs all the comfort of a home-cooked meatloaf with the zesty, bold flavors of a street taco.

Whether you are looking for a way to reinvent “Meatloaf Monday” or you simply want a burger that has more depth than just salt and pepper, this recipe is a game changer. It’s thick, juicy, and perfectly compatible with your favorite gluten-free buns or even wrapped in large lettuce leaves for a low-carb twist.

Why we love using leftover meatloaf to make burgers:

While this recipe provides instructions for fresh patties, using leftover taco-style meatloaf is a secret kitchen hack!

• Zero Waste: It’s the ultimate way to transform yesterday’s dinner into something entirely new.
• Enhanced Flavor: Meatloaf often tastes better the next day as the spices have had more time to meld together.
• Quick Prep: If the meatloaf is already cooked, you simply slice it, sear it in a pan to get those crispy edges, and serve.
• Perfect Texture: The binders in the meatloaf (like gluten-free breadcrumbs) ensure the burger stays together perfectly without falling through the grill grates.

Ingredient Notes:

• Ground Beef: I recommend using an 80/20 or 85/15 lean-to-fat ratio. This ensures the burgers stay juicy without being overly greasy.
• Taco Seasoning: Make sure to use a certified Gluten-Free Taco Seasoning. Some store-bought packets use wheat as a thickener, so check those labels!
• Gluten-Free Breadcrumbs: This acts as the binder, giving it that “meatloaf” texture. You can also use crushed gluten-free tortilla chips for extra corn flavor.
• Salsa: Instead of milk or water, we use chunky salsa to add moisture and an extra layer of tomato and chili flavor.
• Egg: A single egg helps bind the beef and breadcrumbs together so your burgers don’t crumble on the bun.

Substitutions:

• Meat: You can easily swap ground beef for ground turkey or chicken. If using poultry, add a teaspoon of olive oil to the mix to keep it moist.
• Binder: If you are out of breadcrumbs, certified gluten-free rolled oats (pulsed in a blender) work excellently.
• Dairy-Free: These burgers are naturally dairy-free if you omit the cheese toppings!

Step-By-Step Photos and Directions:

1. Mix the Base: In a large bowl, combine the ground beef, egg, gluten-free breadcrumbs, salsa, and taco seasoning. Mix gently with your hands—overworking the meat can make the burgers tough.
2. Form Patties: Shape the mixture into 4 to 6 equal-sized patties. Press a small thumbprint into the center of each patty to prevent them from “puffing up” during cooking.
3. Cook: Heat a skillet or grill to medium-high heat. Cook the patties for 5-6 minutes per side or until the internal temperature reaches 160F ,71C).
4. Melt: If adding cheese, place a slice of pepper jack or cheddar on top during the last minute of cooking and cover the pan to melt it perfectly.
5. Assemble: Place the patties on toasted gluten-free buns and pile high with your favorite Southwestern toppings.

Topping ideas:

• Creamy Avocado or Guacamole: Essential for that buttery Southwestern finish.
• Pickled Jalapeños: For those who like a little “kick.”
• Pico de Gallo: Adds a fresh, acidic crunch to balance the savory meat.
• Chipotle Mayo: Just mix a little adobo sauce into your favorite GF mayo.
• Shredded Lettuce & Red Onion: For a classic burger crunch.

Frequently Asked Questions:

• Can I bake these like a traditional meatloaf? Yes! You can form this exact mixture into a loaf pan and bake at 350F for 45-55 minutes.
• How do I keep the burgers from falling apart? Ensure your egg and breadcrumb ratio is correct, and let the patties chill in the fridge for 20 minutes before cooking to help them set.
• Is salsa necessary? It provides the moisture that makes it feel like “meatloaf” rather than just a plain hamburger. If you don’t have salsa, use tomato sauce with a dash of cumin.

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Southwestern Meatloaf Burger

Ingredients 1x2x3x

• 1.5 lbs Ground Beef (85% lean)
• 1/2 cup Gluten-Free Breadcrumbs
• 1/4 cup Chunky Salsa (Mild or Medium)
• 1 large Egg
• 2 Tbsp Gluten-Free Taco Seasoning
• 1 tsp Garlic Powder
• Gluten-Free Buns (for serving)

Burger Toppings

• Pepper Jack Cheese slices
• Sliced Avocado
• Fresh Cilantro
• Red Onion slices
• Extra Salsa or Sour Cream

Instructions

1. In a large mixing bowl, combine the beef, breadcrumbs, salsa, egg, taco seasoning, and garlic powder. Mix until just combined.
2. Divide into 4-6 patties (depending on desired size).
3. Preheat a cast-iron skillet or outdoor grill to medium-high heat.
4. Cook patties for 5-7 minutes per side.
5. Add cheese during the final minute of cooking.
6. Serve on toasted GF buns with toppings.

Notes

• Leftovers: These keep well in the fridge for 3 days. Reheat in a skillet to keep the exterior crisp.
• Bun-less: These are excellent served over a “Taco Salad” with a lime vinaigrette!

SPECIAL NOTE

If using a grill, make sure the grates are well-oiled. Because of the salsa and egg, these are slightly softer than standard burgers before they are cooked.

Nutrition

(Estimated per serving)

• Calories: 320 kcal
• Protein: 24 g
• Fat: 18 g
• Carbs: 12 g

Nutrition Disclaimer

Nutritional information is an estimate provided for convenience only. Actual values will vary based on the specific brands, meat fat content, and measurements you use. For precise dietary or medical needs, please calculate nutrition based on your exact ingredients.