Slow Cooker Taco Meatloaf Recipe

Name: Slow Cooker Taco Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Smoky Tomato Salsa; 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; Meatloaf; 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); Garnishes; corn tortilla (for serving) (optional); sliced avocado; chopped green onion; chopped fresh cilantro; corn; lime wedge

Servings: persons

Smoky Tomato Salsa
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
Meatloaf
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)
Garnishes
corn tortilla (for serving) (optional)
sliced avocado
chopped green onion
chopped fresh cilantro
corn
lime wedge

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.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Smoky Tomato Salsa, 28 ounces can fire-roasted crushed tomatoes, divided, 1 green bell pepper, chopped, 1/3 cup green onion, chopped, and more.

Yes, Slow Cooker Taco Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Taco Meatloaf

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