Slow Cooker Taco Meat Loaf
Recipe: #34219
February 01, 2020
Categories: Meatloaf, Ground Beef, Tomato Mexican, Southwest, Slow Cooker, Pork Crock Pot Recipes, more
"Instead of using a packaged taco mix, this recipe relies on a homemade taco seasoning made from scratch. It's a recipe I found in the Better Homes and Gardens magazine (March 2010, Pg 200). It's highly rated and most reviewers commented that it's now their "go to" meatloaf recipe or that it's their family's favorite "comfort food". It sounds like a great way to give a tasty Tex-Mex twist to a plain meat loaf. The recipe is for a slow cooker, but Step #7 provides an option to oven bake the meat loaf."
Original is 8 servings
Ingredients
- FOR TACO MEATLOAF
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- FOR SMOKY TOMATO SALSA
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- OPTIONAL - FOR SERVING
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Nutritional
- Serving Size: 1 (452.8 g)
- Calories 588.6
- Total Fat - 35.3 g
- Saturated Fat - 12 g
- Cholesterol - 446.8 mg
- Sodium - 626 mg
- Total Carbohydrate - 21.1 g
- Dietary Fiber - 5.4 g
- Sugars - 6 g
- Protein - 46.3 g
- Calcium - 177.9 mg
- Iron - 5.4 mg
- Vitamin C - 75.8 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In large bowl combine eggs, 1/2 cup of the crushed tomatoes (reserve remaining tomatoes for Smoky Tomato Salsa), and crushed tortilla chips. Stir in onion, garlic, cumin, paprika, salt and black pepper. Add beef, pork, and corn; mix well. Shape mixture into a round or oblong loaf to fit the slow cooker.
Step 2
Crisscross three (18-inch) strips of foil, each strip folded for double thickness. [See "Tips" (below) for more thorough instructions on how to make the crisscrossed foil sling.] Place meat loaf in center of the foil strips. Bring up foil strips, then lift and transfer meat loaf to a 3 1/2 to 4 quart slow cooker. If needed, push meat away from sides of slow cooker to avoid burning.
Step 3
Cover slow cooker. Cook on Low heat for 5 to 6 hours or on High heat for 2 1/2 to 3 hours, or until center of meat loaf reaches 160°F.
Step 4
Using foil strips, carefully lift meat loaf from slow cooker, and place it on a cutting board. Pull foil away from meat; discard foil. Scrape away any drippings from meat; discard drippings. Sprinkle meat loaf with cheese, and let stand 10 minutes before cutting.
Step 5
While meat loaf is standing, prepare Smoky Tomato Salsa - In a medium bowl, mix together remaining tomatoes, sweet pepper, green onions, cilantro, jalapeños, lime juice and salt.
Step 6
To serve, spoon Smoky Tomato Salsa on top of meat loaf slices. Top with any additional toppings, if desired (such as chopped green onions, whole kernel corn, fresh cilantro). Serve with warmed tortillas, avocado slices and lime wedge (garnish).
Step 7
TO OVEN BAKE - Preheat oven to 350°F. Prepare meat loaf as instructed in Step #1. Place meat loaf in shallow baking pan. Bake for 1 hour 20 minutes or until center reaches 160°F. Sprinkle with cheese, let stand 10 minutes before slicing. Follow Steps #5 and #6.
Tips
- 3 1/2 to 4 quart slow cooker
- 3 (18-inch) strips of foil
- HOW TO MAKE A CRISSCROSS FOIL SLING (Step #2) - To crisscross the foil, you'll start by folding the 1st strip of foil in half (for double thickness) and lie it in a horizontal direction on a counter. Then place a 2nd folded strip of foil on top of it, but lie this one in a vertical direction. Then place 3rd strip of folded foil on top, with this one in a horizontal direction (in the same direction as the 1st strip of foil). It makes a "sling" that helps you to easily lift the hot, cooked meatloaf out of the slow cooker.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a spicier version of the meatloaf, use a hotter variety of chili powder or smoked paprika.
- If you are unable to find fire-roasted tomatoes, you can substitute with plain crushed tomatoes.
- Instead of ground beef, use ground turkey for a leaner option. The benefit of this substitution is that it will reduce the amount of fat and calories in the recipe, making it a healthier option.
- Instead of Monterey Jack cheese, use feta cheese for a more tangy flavor. The benefit of this substitution is that it will provide a more complex flavor to the dish, making it more interesting and exciting.
Vegetarian Option Substitute the ground beef and pork with 1 1/2 cups cooked and mashed black beans, and use a vegetarian shredded cheese. Omit the jalapeño peppers for a milder flavor.
Mexican Rice: This fluffy, flavorful side dish is the perfect accompaniment to the Slow Cooker Taco Meat Loaf. The combination of tomato sauce, garlic, and cumin gives the rice a deliciously zesty flavor that pairs perfectly with the Tex-Mex flavors of the meatloaf. Plus, it's an easy and quick recipe that takes just minutes to make.
Black Bean and Corn Salad: This fresh and flavorful salad is the perfect complement to the Mexican Rice and Slow Cooker Taco Meat Loaf. The sweet corn and creamy black beans are tossed with a zesty lime dressing and a hint of cilantro, creating a delicious and healthy side dish. Plus, it's easy to make and can be served either warm or cold.
FAQ
Q: How long should I cook the meat loaf in the slow cooker?
A: Cook the meat loaf on Low heat for 5 to 6 hours or on High heat for 2 1/2 to 3 hours, or until the center of the meat loaf reaches 160°F.
Q: How do I know when the meatloaf is done?
A: Insert a digital thermometer into the center of the meatloaf. When it reads 160°F, the meatloaf is done.
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Fun facts:
The taco seasoning used in this recipe is a popular Mexican-American blend of spices, first introduced to the United States by celebrity chef and restaurateur, Diana Kennedy. Kennedy has been credited with popularizing Mexican cuisine outside of Mexico and is often referred to as the "Julia Child of Mexican Cuisine".
The Monterey Jack cheese used in this recipe was first produced in the Mexican Franciscan friars of Monterey, California in the late 18th century. It is one of the oldest cheeses in the United States and is now widely used in Mexican-American dishes.