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Slow-Cooked Mexican Meat Loaf

 Slow-Cooked Mexican Meat Loaf
Chopped onion and garlic plus spicy seasonings add outstanding flavor to this slow-cooked meat loaf.—Charlotte Rogers, Virginia Beach, Virginia
8 ServingsPrep: 25 min. Cook: 4 hours


  • 6 tablespoons ketchup, divided
  • 2 tablespoons Worcestershire sauce
  • 12 saltines, crushed
  • 1 medium onion, finely chopped
  • 6 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 pounds lean ground beef (90% lean)


  • Cut three 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 2 tablespoons ketchup, Worcestershire sauce,
  • saltines, onion, garlic, paprika, salt, pepper and cayenne. Crumble
  • beef over mixture and mix well.
  • Shape into a round loaf. Place in the center of the strips. Cover and
  • cook on low for 4-5 hours or until no pink remains and a thermometer
  • reads 160°.
  • Using foil strips as handles, remove the meat loaf to a platter.
  • Spread remaining ketchup over top.

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Slow-Cooked Mexican Meat Loaf (continued)

Directions (continued)

  • Yield: 8 servings.
Nutritional Facts: 1 slice equals 222 calories, 10 g fat (4 g saturated fat), 71 mg cholesterol, 447 mg sodium, 10 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.