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
Reviews
This meat loaf was great! I cut the recipe in half for the two of us and divided the mixture into 12 muffin cups. I baked them at 350 for 25 minutes, which worked perfectly. The mini meat loaf cups were absolutely delicious and I can't wait to make them again!
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Totally awesome! Everyone loves it! So easy to make!
Did not really care for this. A bit too mushy for me.
This was delicious. Even my picky son had two heaping helpings! We all loved it!
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.
EASY, GREAT TASTE, even good when it 's cold. This is a KEEPER!!!!
Not a big meatloaf fan until I tried this recipe
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
VERY GOOD