Sometimes the best recipes come from unexpected places—like that half-empty bag of Fritos. This Fritos Meatloaf is a deliciously nostalgic twist on classic comfort food, transforming ground beef into something extraordinary. The crushed corn chips add wonderful texture and subtle corn flavor while keeping everything incredibly moist.
Looking for Fritos Meatloaf inspiration? You'll love what we have! Explore more Meatloaf Recipes recipes or discover our Crockpot Recipes favorites.
Why You’ll Love This Fritos Meatloaf
- Unforgettable Crunch: Fritos create pockets of delightful texture and toasty corn flavor.
- Incredibly Moist: Corn chips keep the meatloaf supremely juicy and tender.
- Maximum Flavor: Simple, one-bowl mixing with pantry-staple ingredients.
- Comfort Food Upgrade: Familiar yet special with a fun, quirky twist.
Ingredients & Tools
- 1 ½ lbs ground beef (80/20 blend is ideal for flavor and moisture)
- 2 cups Fritos Original Corn Chips, finely crushed
- 1 large egg, lightly beaten
- ½ cup whole milk
- ½ cup yellow onion, finely diced
- 1 clove garlic, minced
- ¼ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- For the Glaze: ½ cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, and a small bowl for the glaze.
Notes: Don’t skip the milk—it’s crucial for rehydrating the crushed Fritos. Using good, fatty ground beef keeps everything succulent.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 22 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for 3-4 days.
- Freezer: Wrap individual slices tightly and freeze for up to 3 months.
- Reviving: Reheat in oven at 325°F for 15-20 minutes, or pan-fry slices to re-crisp edges.
Serving Suggestions
Complementary Dishes
- Creamy Mashed Potatoes — The ultimate classic pairing. The fluffy, buttery potatoes are perfect for soaking up any extra glaze and meat juices from your plate.
- Simple Steamed Green Beans — Their bright, crisp-tender texture provides a fresh, clean contrast to the rich, savory meatloaf.
- Buttery Corn on the Cob — It continues the sweet corn theme from the Fritos and adds a fun, hands-on element to the meal.
Drinks
- A Cold Lager or Pale Ale — The crisp, slightly bitter notes of a good beer cut through the richness of the meatloaf beautifully and cleanse the palate.
- Iced Sweet Tea — Its sweet, refreshing quality is a quintessential Southern companion that just feels right with this homestyle dish.
Something Sweet
- Warm Apple Crisp à la Mode — The warm, spiced apples and cold vanilla ice cream offer a comforting, homey finish that perfectly rounds out the meal.
Before You Start: Tips & Ingredient Notes
- Crush your Fritos just right. You don’t want a fine powder, but you also don’t want huge chunks. Aim for a texture similar to coarse panko breadcrumbs for the perfect distribution and texture in the finished loaf.
- Why 80/20 ground beef? The extra fat from an 80/20 blend (80% lean, 20% fat) is your best friend here. It renders out during baking, basting the meatloaf from the inside and guaranteeing a juicy result that won’t dry out.
- Don’t overmix the meat. Once you add the ground beef to the other ingredients, mix just until everything is combined. Overworking the meat can make the final loaf dense and tough.
- Get your glaze right. The sweet and tangy glaze is what creates that beautiful, caramelized top. Whisking the ketchup, brown sugar, and vinegar together first ensures a smooth, perfectly balanced coating.
How to Make Fritos Meatloaf
Step 1: Preheat your oven to 375°F (190°C). This is a crucial first step—you want the oven fully heated so the meatloaf starts cooking immediately for the best texture. While it’s heating, take your Fritos and place them in a zip-top bag. Use a rolling pin or the bottom of a heavy pan to crush them until they resemble coarse crumbs. You should have about 1 ½ cups once they’re crushed.
Step 2: In your large mixing bowl, combine the crushed Fritos, milk, and the lightly beaten egg. Let this mixture sit for about 5 minutes. You’ll notice it will start to thicken and soften as the corn chips absorb the liquid—this is exactly what you want! It’s the secret to a tender, cohesive meatloaf.
Step 3: To the same bowl, add the finely diced onion, minced garlic, ketchup, Worcestershire sauce, smoked paprika, salt, and pepper. Give everything a good stir with a fork or spatula until it’s well combined. The mixture will look a bit like a thick, chunky paste at this stage.
Step 4: Now, add the ground beef. Using your hands (it’s the best tool for the job!), gently mix the beef into the Fritos mixture. Combine just until everything is evenly distributed, being careful not to compact or overwork the meat. The mixture should be moist and hold together loosely when you press it.
Step 5: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Gently press it down into an even layer, but don’t pack it in too tightly. The lack of grease in the pan will help the exterior get a nice, slightly crisp crust.
Step 6: In a small bowl, whisk together the ½ cup ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and pourable. Spoon this glaze evenly over the top of the unbaked meatloaf, spreading it right to the edges with the back of the spoon.
Step 7: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. The meatloaf is done when the top is sticky and caramelized, and the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center.
Step 8: Once baked, carefully remove the meatloaf from the oven. Let it rest in the pan on a wire rack for at least 10-15 minutes before slicing. This resting period is non-negotiable—it allows the juices to redistribute, ensuring your slices hold their shape beautifully and don’t fall apart.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. I’ve messed this up before too, and it results in a dense, tough texture that’s more like a meat brick than a tender loaf. Mix just until combined—no more!
- Mistake: Skipping the rest time. If you slice into the meatloaf straight from the oven, all the lovely juices will run out, leaving you with a drier result. Patience is key here.
- Mistake: Using lean ground beef. While it might
Fritos Meatloaf
Try this easy Fritos Meatloaf recipe for a juicy, flavorful twist on a classic. The secret is crushed Fritos for amazing texture. Get the recipe now!
Ingredients
For the Meatloaf:
-
1 ½ lbs ground beef (80/20 blend is ideal for flavor and moisture)
-
2 cups Fritos Original Corn Chips (finely crushed)
-
1 large egg (lightly beaten)
-
½ cup whole milk
-
½ cup yellow onion (finely diced)
-
1 clove garlic (minced)
-
¼ cup ketchup
-
1 tbsp Worcestershire sauce
-
1 tsp smoked paprika
-
1 tsp kosher salt
-
½ tsp black pepper
For the Glaze:
-
½ cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
Preheat your oven to 375°F (190°C). This is a crucial first step—you want the oven fully heated so the meatloaf starts cooking immediately for the best texture. While it's heating, take your Fritos and place them in a zip-top bag. Use a rolling pin or the bottom of a heavy pan to crush them until they resemble coarse crumbs. You should have about 1 ½ cups once they're crushed.01
-
In your large mixing bowl, combine the crushed Fritos, milk, and the lightly beaten egg. Let this mixture sit for about 5 minutes. You'll notice it will start to thicken and soften as the corn chips absorb the liquid—this is exactly what you want! It's the secret to a tender, cohesive meatloaf.02
-
To the same bowl, add the finely diced onion, minced garlic, ketchup, Worcestershire sauce, smoked paprika, salt, and pepper. Give everything a good stir with a fork or spatula until it's well combined. The mixture will look a bit like a thick, chunky paste at this stage.03
-
Now, add the ground beef. Using your hands (it's the best tool for the job!), gently mix the beef into the Fritos mixture. Combine just until everything is evenly distributed, being careful not to compact or overwork the meat. The mixture should be moist and hold together loosely when you press it.04
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Gently press it down into an even layer, but don't pack it in too tightly. The lack of grease in the pan will help the exterior get a nice, slightly crisp crust.05
-
In a small bowl, whisk together the ½ cup ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and pourable. Spoon this glaze evenly over the top of the unbaked meatloaf, spreading it right to the edges with the back of the spoon.06
-
Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. The meatloaf is done when the top is sticky and caramelized, and the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center.07
-
Once baked, carefully remove the meatloaf from the oven. Let it rest in the pan on a wire rack for at least 10-15 minutes before slicing. This resting period is non-negotiable—it allows the juices to redistribute, ensuring your slices hold their shape beautifully and don't fall apart.08
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