Slow Cooker Taco Meatloaf |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
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This recipe does not use taco seasoning mix, but you make your own. It also includes instructions for cooking this in a regular oven. From Better Homes and Gardens. Ingredients:
28 ounces can fire-roasted crushed tomatoes, divided |
1 green bell pepper, chopped |
1/3 cup green onion, chopped |
1/4 cup fresh cilantro, chopped |
2 jalapeno peppers, seeded and minced |
1 tablespoon fresh lime juice |
salt & freshly ground black pepper |
3 eggs, lightly beaten |
3/4 cup tortilla chips, crushed |
1 medium onion, minced |
2 garlic cloves, minced |
2 teaspoons ground cumin |
1 teaspoon smoked paprika or 1 teaspoon chili powder |
1 lb ground beef |
1 lb ground pork |
1 cup corn kernel |
1/2 cup monterey jack pepper cheese, shredded (2 oz monterey jack with jalapeno) |
corn tortilla (for serving) (optional) |
sliced avocado |
chopped green onion |
chopped fresh cilantro |
corn |
lime wedge |
Directions:
1. In a medium bowl, combine crushed tomatoes (minus 1/2 cup for the meatloaf), green pepper, green onions, fresh cilantro, jalapeno lime juice and 1/4 teaspoon salt; set aside.
2. In a large bowl, combine 1/2 cup crushed tomatoes and crushed tortilla chips; stir in onions, garlic, cumin, paprika, and 1/2 teaspoon salt and 1/2 teaspoon pepper. Add ground beef, ground pork, and corn; mix well and form into a round or oblong loaf to fit slow cooker.
3. Arrange three 18-inch long strips of aluminum foil, folded double so they criss-cross; place meatloaf in the center and transfer to slow cooker.
4. Cook on low 5 to 6 hours or on high 2 1/2 to 3 hours, covered (instant read thermometer will read 160 degrees F).
5. Carefully use aluminum to lift meatloaf to a cutting board; carefully remove aluminum, sprinkle with cheese, and let stand 10 minutes.
6. Serve with Smoky Tomato Salsa and garnishes, if desired.
7. OVEN VARIATION: Preheat oven to 350 degrees F. Place shaped loaf in shallow baking pan. Bake for 1 1/4 hours or until an internal 160 degrees F on an instant read meat thermometer. Sprinkle with cheese, let rest 10 minutes and serve with garnishes, if desired.
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