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
Total TimePrep: 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 20x3-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.
Nutrition Facts1 slice: 222 calories, 10g fat (4g saturated fat), 71mg cholesterol, 447mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Originally published as Jason's Special Marinated Meatloaf in Taste of Home Everyday Slow Cooker & One Dish Recipes 2011
Follow along as we show you how to make these fantastic recipes from our archive.
More from Taste of Home
What’s the Secret to Perfect Burgers at Home? A Former Restaurant Chef Shares 11 Expert Burger Grilling Tips