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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
  • Total Time
    Prep: 20 min. Cook: 3 hours + standing
  • Makes
    8 servings

Ingredients

  • 2 cups crushed tortilla chips
  • 1 cup shredded cheddar cheese
  • 1 cup salsa
  • 2 large eggs, lightly beaten
  • 1/4 cup sliced ripe olives
  • 1 envelope taco seasoning
  • 2 pounds lean ground beef (90% lean)
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tablespoons Louisiana-style hot sauce

Directions

  • Cut four 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 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.
Nutrition Facts
1 slice: 345 calories, 16g fat (7g saturated fat), 138mg cholesterol, 936mg sodium, 21g carbohydrate (12g sugars, 0 fiber), 27g protein.

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