Meatloaf Nachos Recipe

Sauté onion and garlic

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the finely diced onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.

Mix meatloaf

In a large bowl combine ground beef and ground pork. Add breadcrumbs and pour in the milk. Crack in the egg, then add the cooled onion and garlic, Worcestershire sauce, tomato paste, brown sugar, smoked paprika, dried oregano, salt, and black pepper. Use your hands or a spatula to gently mix until just combined; avoid overworking.

Form and cook

Preheat oven to 375°F (190°C). Shape the mixture into a compact loaf on a lined or lightly greased baking sheet, or place in a small loaf pan. Bake until internal temperature reaches 160°F (71°C), about 30–35 minutes for a small loaf. Remove from oven and let rest 8–10 minutes.

While the meatloaf bakes, whisk together ketchup, yellow mustard, apple cider vinegar, and hot sauce (if using) in a small bowl. Taste and adjust seasoning or sweetness as desired. Reserve about 2 tablespoons of glaze for finishing the meatloaf and use the rest for drizzling over nachos.

Crumble meatloaf

When meatloaf has rested, use a fork or your hands to crumble it into bite-sized pieces. Toss the crumbled meatloaf with about 2–3 tablespoons of the prepared glaze so the pieces are coated and saucy.

Layer chips and toppings

Preheat broiler to high or oven to 450°F (230°C) with a rack in the upper third. On a large, rimmed sheet pan or oven-safe platter, spread half the tortilla chips in an even layer. Sprinkle half the shredded cheddar and half the Monterey Jack over the chips. Scatter half the glazed meatloaf, half the pickled jalapeños, black beans and corn (if using), and a few spoonfuls of diced tomato and pickled onions. Add the remaining chips in a second, staggered layer, then top with the remaining cheeses and meatloaf pieces.

Melt cheese

Place the assembled nachos under the preheated broiler for 2–4 minutes, watching closely, until cheese is melted and edges of chips begin to brown. Alternatively bake at 450°F (230°C) for 4–6 minutes. Remove from oven.

Finish and garnish

Immediately drizzle remaining glaze over the hot nachos and add sliced pickled jalapeños, diced tomatoes, pickled onions, dollops of sour cream, sliced green onions, and cilantro. Add avocado or guacamole if using. Serve hot.