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Leftovers reinvented: Meatloaf taquitos with spicy ketchup

Nancy is the author of the food blog, Coupon Clipping Cook. She loves to cook and save money on groceries by using coupons and shopping for sales. Nancy worked a number of years in a grocery store where she learned a lot about different ...

A whole new beginning for meatloaf leftovers

Meatloaf leftovers transformed. No one will ever know these amazingly delicious taquitos are made with leftover meatloaf. But they will know that they taste wonderful.

Meatloaf taquitos with spicy ketchup

These crispy taquitos are filled with leftover meatloaf, but you would never know it. Even when I'm the one that makes them, it's hard for me to believe they're made with leftovers much less meatloaf leftovers. And the spicy ketchup is the ultimate perfect dipping sauce for these unique taquitos. This is definitely one of those recipes where I have to make extra for the chef and for everyone else for that matter. But remember, it's the chef's secret what's inside of these yummy gems.

Meatloaf taquitos with spicy ketchup recipe

Yields 12

Ingredients:

For the spicy ketchup

  • 1-1/2 cups ketchup
  • 1/4 cup vinegar
  • 2 tablespoons Worcestershire sauce
  • 1-1/2 teaspoons Sriracha sauce (or add to taste)

For the taquitos

  • 12 corn tortillas
  • 3 cups cooked meatloaf chopped in pieces
  • 3/4 cup canola oil

Directions:

For the spicy ketchup

  1. Mix all ingredients together and set aside.

For the taquitos

  1. Heat a medium skillet on medium heat and add the canola oil.
  2. Using tongs, dip a tortilla in the oil for just a moment, then quickly remove it to a large plate.
  3. Starting at about 1-1/2 inches from the edge of the tortilla that is closest to you, lay some of the the chopped meatloaf (about 1/4 cup per taquito) in a horizontal line about 1/2 inch from each side of the tortilla.
  4. When the tortilla is cool enough to touch, carefully roll it as tightly as possible. Set aside and repeat the process with the rest of the meatloaf.
  5. In between wrapping the tortillas, add a couple taquitos to the skillet leaving enough room to dip the remaining tortillas in the oil. If the oil is getting too hot, turn the heat down slightly.
  6. When the bottom side of the taquitos turn a golden color, turn them over.
  7. Continue to cook the taquitos until all sides are a golden color.
  8. Remove the taquitos from the skillet and lay them on to a plate lined with a paper towel.
  9. Serve while warm with spicy ketchup.

More taquito recipes

Shredded turkey taquitos
Baked black bean taquitos with avocado dipping sauce
Delicious Cinco de Mayo feast

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