Slow-Cooked Taco Meatloaf



  • 2 cups crushed tortilla chips
  • 1 cup (4 oz) shredded cheddar cheese
  • 1 cup salsa
  • 1/2 cup egg substitute
  • 1/4 cup sliced ripe olives
  • 1 envelope taco seasoning
  • 2 pounds lean ground beef
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tablespoons Louisiana-style hot sauce
  • Directions

    In large bowl, combine first six ingredients. Crumble beef over mixture; mix well. Shape into round loaf.
    Cut three 20-in. x 3-in. strips of heavy-duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in center; pull strips up and bend edges to form handles. Grasp the foil handles to transfer loaf to a 3-qt. slow cooker. (Leave foil in during cooking time.)
    Cover and cook on low for 3-4 hours or until no pink remains and a meat thermometer reads 160°. Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Use foil strips to lift loaf out of slow cooker. Serves 8.
    Suggestion: Instead of ketchup mixture, pour 3/4 cup bottled taco sauce over meatloaf before last hour of cooking.

    Get our Top Stories in Your Inbox

    Next step: Check your inbox to confirm your subscription.