Slow-Cooked Taco Meat Loaf Recipe

Slow-Cooked Taco Meat Loaf RecipePhoto by: Taste of Home Slow-Cooked Taco Meat Loaf Recipe Rating 5

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“This meat loaf is a hit with my family. My three sons eat two pieces each, which is incredible, considering that they are very picky toddlers,” shares Lacey Kirsch of Thornton, Colorado. Her Southwest-style meat loaf is topped with a sweet and tangy sauce.

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Slow-Cooked Taco Meat Loaf Recipe
  • Prep: 20 min. Cook: 3 hours + standing
  • Yield: 8 Servings
    •
20 180 200

Ingredients

  • 2 cups crushed tortilla chips
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup salsa
  • 1/2 cup egg substitute
  • 1/4 cup sliced ripe olives
  • 1 envelope taco seasoning
  • 2 pounds lean ground beef (90% lean)
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tablespoons Louisiana-style hot sauce

Directions

  • Cut four 20-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.
  • In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into a round loaf. Place meat loaf in the center of the strips. Cover and cook on low for 3-4 hours or until no pink remains and a meat thermometer reads 160°.
  • Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Using foil strips as handles, remove the meat loaf to a platter. Yield: 8 servings.

Originally published as Slow-Cooked Taco Meat Loaf in Simple & Delicious March/April 2007, p47

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Slow-Cooked Taco Meat Loaf Recipe

Slow-Cooked Taco Meat Loaf

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