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Slow-Cooked Mexican Meat Loaf

Total Time

Prep: 25 min. Cook: 4 hours


8 servings

Chopped onion and garlic plus spicy seasonings add outstanding flavor to this attractive round loaf. —Taste of Home Test Kitchen
Slow-Cooked Mexican Meat Loaf Recipe photo by Taste of Home


  • 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 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.
  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 lightly but thoroughly.
  3. Shape into a round loaf. Place in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 4-5 hours.
  4. Using foil strips as handles, remove the meat loaf to a platter.
  5. Spread remaining ketchup over top.

Nutrition Facts

1 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.

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