Slow-Cooked Taco Meat Loaf |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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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. Ingredients:
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 |
1/2 cup ketchup |
1/4 cup packed brown sugar |
2 tablespoons louisiana-style hot sauce |
Directions:
1. 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.
2. 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°.
3. 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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