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Slow-Cooked Taco Meat Loaf

 Slow-Cooked Taco Meat Loaf
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
8 ServingsPrep: 20 min. Cook: 3 hours + standing


  • 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
    With Johnsonville Italian Sausage.

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


  • 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 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.

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Slow-Cooked Taco Meat Loaf (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.