Slow-Cooked Taco Meat Loaf Recipe
Slow-Cooked Taco Meat Loaf Recipe photo by Taste of Home

Slow-Cooked Taco Meat Loaf Recipe

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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. This Southwest-style meat loaf is topped with a sweet and tangy sauce. —Lacey Kirsch, Thornton, Colorado
TOTAL TIME: Prep: 20 min. Cook: 3 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours + standing
MAKES: 8 servings

Ingredients

  • 2 cups crushed tortilla chips
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup salsa
  • 2 eggs, lightly beaten
  • 1/4 cup sliced ripe olives
  • 1 envelope taco seasoning
  • 2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tablespoons Louisiana-style hot sauce

Nutritional Facts

1 slice equals 345 calories, 16 g fat (7 g saturated fat), 138 mg cholesterol, 936 mg sodium, 21 g carbohydrate, trace fiber, 27 g protein.

Directions

  1. 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.
  2. 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 thermometer reads 160°.
  3. 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

Nutritional Facts

1 slice equals 345 calories, 16 g fat (7 g saturated fat), 138 mg cholesterol, 936 mg sodium, 21 g carbohydrate, trace fiber, 27 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Slow-Cooked Taco Meat Loaf

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 22, 2014

My husband always groans and rolls his eyes when I say I'm making meatloaf for dinner, but no more! We loved this -- so flavorful! I made it exactly as written, but cut the calories by using 96% lean beef, reduced-fat cheese, and baked tortilla chips. I might add a can of chopped green chilies next time, just for a little extra zip. This will be our go-to meatloaf recipe from now on.

MY REVIEW
Reviewed Apr. 8, 2014

EASY, GREAT TASTE, even good when it 's cold. This is a KEEPER!!!!

MY REVIEW
Reviewed Nov. 26, 2013

Not a big meatloaf fan until I tried this recipe

MY REVIEW
Reviewed Apr. 9, 2013

Leftovers make GREAT Meatloaf Tacos. Just heat up the meatloaf, slice it and place in taco shells. Top with jack cheese, chopped tomatoes, and shredded lettuce. Favorite Salsa on the side. Fantastic!!

CEA

MY REVIEW
Reviewed Mar. 19, 2013

VERY GOOD

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