Slow Cooker Southwest Meat Loaf Wednesday, October 20, 2010


2 cups crushed tortilla chips
1 cup shredded cheddar cheese
1 cup salsa
2 eggs
1/4 cup sliced ripe olives
1 envelope taco seasoning
2 lbs lean ground beef (93% lean)
1/2 cup ketchup
1/4 cup packed brown sugar
2 TBSP hot sauce (your favorite)


Cut four 20 inch x 3 inch strips of heavy-duty foil; crisscross so they are like the spokes of a wheel. Place strips on the bottom and up the sides of a 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 meat thermometer reads 160deg. 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.

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