Best 6 Slow Cooker Mexican Style Meatloaf Recipes

MEXICAN CROCKPOT MEATLOAF RECIPE

Steps:

• Place the ground beef and turkey in a large bowl. Add the breadcrumbs, egg, sour cream, taco seasoning and green chiles.
• Trim the veggies and cut into large rough chunks. Place the veggies in the food processor and puree until very smooth. Pour the vegetable mash into the bowl.
• Use your hands to mix the ingredients until very smooth. There should be pockets of ground meat of veggies that are not fully blended.
• Shake the mixture into a thick log and place in the bottom of a large oval slow cooker. Pour the Old El Paso Red Enchilada Sauce over the top. Cover the crock and turn on low.
• Slow cook for 5-6 hours until the meatloaf has reduced in size and the sauce is simmering around it. Right before serving, sprinkle the shredded cheese over the top. Cover the crock again for 5 minutes to melt the cheese. Then slice and serve!

SLOW-COOKER MEXICAN-STYLE MEATLOAF

Steps:

• Mix all ingredients except cheese just until blended. Fold 2 (30-inch-long) sheets of foil lengthwise in half twice; crisscross pieces on work surface. Top with meat mixture; shape into 8-inch-round loaf.
• Use foil handles to gently lower meatloaf into slow cooker, letting ends of foil hang over top edge of cooker; cover with lid.
• Cook on HIGH 3 to 3-1/2 hours or until meatloaf is done (160ºF). Top with cheese. Let stand, covered, 5 min. or until cheese is melted. Use foil handles to lift meatloaf from slow cooker before slicing to serve.

SLOW-COOKED MEXICAN MEAT LOAF

Steps:

• Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray., In a large bowl, combine 2 tablespoons ketchup, Worcestershire sauce, saltines, onion, garlic, paprika, salt, pepper and cayenne. Crumble beef over mixture and mix well. , Shape into a round loaf. Place in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 4-5 hours., Using foil strips as handles, remove the meat loaf to a platter., Spread remaining ketchup over top.,

SLOW COOKED MEXICAN MEATLOAF

Steps:

• Place ground beef, crumbled corn chips, taco sauce, egg, cheese and seasoning in a bowl and mix together until just combined - you don't want to overwork the meat.
• Shape into a loaf and place in the slow cooker. (If you want to be able to slice your meatloaf when it is done, first line your slow cooker with a foil sling, which is a double sheet of foil that extends over the outside edges of your cooker. Place the loaf in the center of the sling, making sure it doesn't extend over the sides.)
• Place the cover on the slow cooker and cook for 8 hours on the low setting. Let the meatloaf rest for ten minutes.
• If you have used the sling, gently grasp both ends and carefully lift out the meatloaf, transfer to a cutting surface and slice it. If not, just scoop out spoonfuls of the meatloaf directly from the cooker, making sure to get some of the crunchy bits from the surface as well as the tender inside.
• Drizzle some warm taco sauce on top and garnish with sour cream and scallions.

CLASSIC SLOW-COOKER MEATLOAF

Steps:

• Line 4 1/2- to 5-quart slow cooker with foil. Spray foil with cooking spray.
• In large bowl, mix all ingredients except ketchup. Shape mixture into loaf, and place in center of slow cooker. Spread ketchup over top.
• Cover; cook on Low heat setting 3 to 4 hours or until meat thermometer inserted in center of loaf reads 160°F. Remove meatloaf from slow cooker to serving platter. Cut into pieces to serve.

SLOW-COOKED TACO MEAT LOAF

Steps:

• Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. 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 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. Using foil strips as handles, remove the meat loaf to a platter.