Taco Meatloaf
This meatloaf has the flavors of your favorite beef taco mixed right in. It's made in the slow cooker for hands-off dinner.
Servings: 8 servings
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 3 eggs beaten
- 1 14.5- ounce can crushed tomatoes
- 1 cup frozen roasted whole kernel corn
- 1 4- ounce can chopped green chiles
- 3/4 cup finely crushed tortilla chips
- 1 onion finely chopped
- 2 cloves garlic minced or pressed
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup shredded pepper jack cheese
- Optional for serving: tortillas, avocado, green onion, corn, cilantro, lime wedges, sour cream, salsa, pickled onions, jalapeños
Instructions
- In a large bowl, combine beef, pork, eggs, tomatoes, corn, chiles, tortilla chips, onion, garlic, cumin, chili powder, salt, and pepper. Mix well until evenly blended.
- Form meat mixture into a loaf shape. Make three long strips of foil by folding pieces twice. Lay one strip vertically and two horizontally on top, then place meatloaf on top.
- Carefully transfer meatloaf on foil strips to your slow cooker. Cover and cook on low 5-6 hours or on high for 2 1/2 hours, or until a thermometer inserted in the center reads 160°F.
- Remove meatloaf from slow cooker. Discard any stuck drippings as well as foil and place meatloaf on serving dish. Sprinkle on cheese, tent with foil, and let rest 10 minutes before slicing.
Notes
Adapted from Better Homes & Gardens
