Slow-Cooked Mexican Meat Loaf Recipe
- 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)
- 1. 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.
- 2. 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.
- 3. 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°.
- 4. Using foil strips as handles, remove the meat loaf to a platter.
- 5. Spread remaining ketchup over top. Yield: 8 servings.
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.
Reviews for Slow-Cooked Mexican Meat Loaf
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.