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Need a satisfying dinner that sticks with you without all the carbs? This Low Carb Mexican Meatloaf comes together so easily and will keep you content until your next meal!

Low carb Mexican meatloaf on a platter, topped with tomatoes, avocados, cilantro and sour cream.

Low Carb Mexican Meatloaf

Who is a fan of meatloaf? I gotta tell ya, I used to not be so much. I mean really, its just a giant slab of ground beef. With ketchup on top. Doesn’t even sound like the healthiest of meals. But, don’t let me deter you just yet. Read on.

Once upon a time…

When asking for dinner suggestions, one time long ago, my husband had mentioned meatloaf. As much as I wanted to shut him down because I didn’t want it, I also wanted to honor him and I did appreciate suggestions. Sometimes I just lack creativity. Do you know what I mean?

Top view of Low-carb Mexican meatloaf on a platter topped with cheese, cilantro, tomato and avocado.

First off, I just don’t like the word ‘loaf’ mixed with ‘meat’. I don’t know why this bothers me, it just doesn’t sound appetizing. Now, loaf of bread? Yeah! That sounds delicious! I just don’t think meat and loaf should be one word, but hey, I can’t think of anything else to call it. Let me know if you have any suggestions.

Ingredients for meatloaf partially mixed in a bowl: ground beef, spices, salsa and egg.

So, I made the ‘loaf of meat’ and it was better than I remembered. But I still thought there had to be a way to make it better for you and for sure much more tasty.

Meatloaf typically has white bread in it, ketchup, which is already loaded with sugar, and then you add sugar to the ketchup. I knew there was a way to make this healthier.

Low-carb Mexican meatloaf on a broiler pan, prior to cooking, topped with enchilada sauce.

Let’s talk about carbs

Many people in my life have eating habits that don’t contain carbs, or are gluten free. I myself have joined in this “low carb” revolution. I started to change my habits around the end of May. Ya know what? I actually lost weight!

Keep in mind I didn’t totally cut carbs out, but I exchanged all the white bread, potatoes and rice for healthy carbs. I also use a 90% lean ground beef just to, ya know, keep it lean! ๐Ÿ˜‰

Low carb Mexican meatloaf after cooking garnished with all the fresh toppings.

While it was satisfying to see some pounds shed, the best part is that I feel SO much better! I truly didn’t know that I didn’t feel my best until this happened.

So while this low carb Mexican meatloaf is super tasty–I know you’re going to love it–I actually feel really good about it, because is is low carb and has no sugar. Win! And just in case you have kids, you’ll be happy to know, my four gobbled it up!


  • Using a broiler pan to cook the meatloaf on is fantastic because it prevents the meat from being greasy.
  • Adjust the chili powder, salsa and enchilada sauce to your liking. We have some in our house sensitive to heat, so we use mild, but you can spice it up by using a hotter sauce and adding some crushed red pepper.
  • Here is my all time favorite Enchilada Sauce, go ahead and try it, you’ll never buy canned again!
low carb Mexican meatloaf

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๐Ÿ“‹ Recipe

low carb Mexican meatloaf

Low Carb Mexican Meatloaf Recipe

A hearty healthy meatloaf bursting with Mexican flavors
5 from 3 votes
Print Pin Rate Save
Course: Main Dish
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 10
Calories: 308kcal


  • 3 pounds ground beef
  • 2 eggs
  • 1/2 cup salsa mild, medium, or hot
  • 2/3 cup ground low carb lavash I used Josephs brand and run it through a food processor
  • 1 Tablespoon chili powder more if you like heat
  • 2 tsp cumin
  • 1 1/2 tsp smoked paprika
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2 1/2 tsp salt
  • enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1-2 diced tomatoes
  • 1 diced avocado
  • 1/4 cup chopped cilantro
  • Sour cream for serving


  • Preheat oven to 350
  • Combine meat, eggs, salsa, lavash, and spices in a large bowl. Mix until blended. Using your hands works best.
  • Shape the meat into a loaf on a broiler pan.
  • Cover the top with enchilada sauce.
  • Bake for 55 minutes, remove from the oven and top with more enchilada sauce.
  • Bake for an additional 15 minutes.
  • Remove from the oven and top with cheese, tomato, avocado, cilantro and sour cream.


Josephs is a brand that makes low carb lavash and pitas. You can use either in this recipe, just blend it in a food processor to fine crumbs. You could also use a gluten free flour or rolled oats instead. Grind the oats the same way.
Using a broiler pan works great because the fat will drip down and prevent the meat from being greasy.
You can use store bought enchilada sauce or homemade.


Calories: 308kcal | Carbohydrates: 11g | Protein: 35g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 128mg | Sodium: 1024mg | Potassium: 646mg | Fiber: 6g | Sugar: 1g | Vitamin A: 690IU | Vitamin C: 4.3mg | Calcium: 146mg | Iron: 4.7mg
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  1. 5 stars
    Looks so awesome.
    Meatloaf and Mexican touch – great I guess.

    Never tried anything like that. Good renovation of old recipes.

  2. I’m not sure why the nutrition info wasn’t on there, must’ve been a glitch, but I fixed it now, so you should see it right after the recipe. Thanks for letting me know! Hope you enjoy it!!

  3. This dish looks divine! I think we would all go for it at my house. Your recipe is one of features at this week’s Funtastic Friday.

  4. Wow! Thanks so much Nici! I’m Completely honored! I love your party, keep up the great work!! ๐Ÿ™‚

  5. This looks like another winning recipe! I love new twists on old favorites! I can’t wait to try this Mexican Meatloaf! You’ll be one of the features at tomorrow night’s Creative Ways Link Party! Thanks so much for sharing with us!

  6. Stephanie, I love that quick and easy way as well! I hope you enjoy the little ‘extra’!

  7. I have never though to add a little Mexican flair to my meatloaf…LOVE IT! Thanks for sharing with all of us ๐Ÿ™‚ I pinned and tweeted so it will be fresh in my mind when I go grocery shopping in a few days!

  8. Thanks Erin. I wish i could take credit for the broiler pan idea, but I read that somewhere. I think that’s one of the reasons I didn’t love meatloaf, because it was always greasy.

  9. LOL! This cracked me up! I wonder what the kids would say… “we’re having cowpie tonight, Mexican style”. ๐Ÿ™‚

  10. > I just donโ€™t think meat and loaf should be one word, but hey, I canโ€™t think of anything else to call it. Let me know if you have any suggestions.