Tex-Mex Meatloaf Cupcakes on a dark blue serving plate, topped with sour cream, salsa, and a tortilla chip

Gluten-Free Mini Tex-Mex Meatloaves

Ah, the classic meatloaf. I love to make it, but my grandkids fear to eat it – until now. These Gluten-Free Mini Tex-Mex Meatloaves are a game changer for family dinners. Plus, they only take 20 minutes to cook instead of an hour!

These meatloaves are also great if you’re needing to use up some extra chips (I used Xochitl tortilla chips). The ingredients for the mixture are so simple, too: the crushed chips, beef, onion, bell pepper, cheese, eggs, taco seasoning and salsa. I find that the Xochitl Chunky Stone Ground Salsa is best to give the meatloaves a perfect texture with a bit of spice.

Don’t forget to top your mini meatloaves with sour cream and salsa. I also like to stick an extra tortilla chip on top. Leftovers make great snacks, and they even taste good cold!

Get more gluten-free kid-friendly recipes.

Tex-Mex Meatloaf Cupcakes with a dollop of sour cream and salsa on top and a tortilla chip sticking out of the top, on a blue serving plate

5 from 1 vote
Tex-Mex Meatloaf Cupcakes on a dark blue serving plate, topped with sour cream, salsa, and a tortilla chip
Print Recipe

Gluten-Free Mini Tex-Mex Meatloaves Recipe

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 18 mini meatloaves
Calories: 196kcal
Author: Gluten Free & More


  • Gluten free non-stick cooking spray
  • 1 ½ pounds ground beef
  • 1 medium white or yellow onion , diced
  • 1 red bell pepper , deveined, seeded, and diced
  • 2 cups grated Mexican cheese blend , divided
  • 1 cup crushed Xochitl corn chips (crushed then measured), plus more whole chips for garnish
  • ¾ cup Xochitl Chunky Stone Ground Salsa , divided
  • 2 large eggs
  • 1 packet gluten free taco seasoning
  • ¼ cup sour cream , for garnish


  • Preheat oven to 450 degrees. Spray 18 standard muffin tins with cooking spray.
  • In a large mixing bowl combine the beef, onion, bell pepper, 1 cup cheese, the crushed corn chips, ½ cup salsa, eggs, and taco seasoning. Combine thoroughly. Divide the mixture among the prepared muffin tins. Bake for 18-20 minutes or until the meatloaves are cooked through.
  • Sprinkle the remaining cheese on top and put bake in the oven for 1-2 minutes or until the cheese melts.
  • Remove the meatloaves from the pan, top with salsa and sour cream and garnish with whole corn chips.


Nutrition Facts
Gluten-Free Mini Tex-Mex Meatloaves Recipe
Amount Per Serving
Calories 196 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Trans Fat 1g
Cholesterol 59mg20%
Sodium 382mg16%
Potassium 191mg5%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 11g22%
Vitamin A 570IU11%
Vitamin C 10mg12%
Calcium 111mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Kid Friendly Meatloaf Mini Tex Mex Xochitl

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Sept/Oct 2023 Cover



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