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    You are in: Home / Recipes / Crock Pot Mexican Meatloaf Recipe
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    Crock Pot Mexican Meatloaf

    Crock Pot Mexican Meatloaf. Photo by AZPARZYCH

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    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 10 mins

    10 mins

    7 hrs

    3KillerBs's Note:

    Being without a kitchen while we remodel I'm having to get creative about finding/inventing new tastes from my crock pot. This is the most successful invention so far. The kids loved it hot and then ate the leftovers for lunches so fast I hardly got any. LOL I used a 6qt, oval crock pot and 4lbs of meat to feed my large family. If you want to halve the recipe you're on your own about how to cook it because I'm sure it would burn or dry out in a 6qt oval.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix everything except the salsa and the cheese together, blending very well.
    2. 2
      Put into a 6qt, oval crock pot. Form an oval donut shape that does not touch the outer walls and has a hollow in the middle the size of a small woman's fist all the way to the bottom.
    3. 3
      Pour the salsa over the meat. Cook on high for 3 hours then turn down to low to finish for another 4-5 hours. Open the pot, top the meat with the shredded cheese, cover, and cook on low another half hour.
    4. 4
      Serve either nacho style over corn chips or wrapped in flour tortillas. I recommend a salad and the usual taco fixings on the side.

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    Ratings & Reviews:

    • on April 29, 2008

      55

      This was great!! Since it is just me and my DH (DS too little to eat this) I had to scale back. I used 1 lb ground sirloin, about 1/3 of an onion, 1 egg, 1/2 cup each milk and oatmeal, 1/2 pckg taco seasoning, 1/3 tsp cumin and about 1 cup of salsa. I didn't measure the cheese, just used enough to cover the top. I put it in a oval crockpot as directed and cooked on high for 3 hours and then on low for 2 hours. It was done before my DH got home so I switched to the "keep warm" setting for about an hour and a 1/2. It was not dry at all!! This was so good we ate in trotillas with sourcream and additional cheese as well as with tortilla chips. Will be making this again! Made for Spring 2008 PAC.

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    • on January 27, 2007

      55

      I love my crockpot, love meatloaf & love nearly all things Tex-Mex. I tagged this recipe mostly to ck out the cooking method & even that was a huge success! Despite your caution & for just 2 of us, I made only 1/4 of the recipe & it worked great when I reduced the cooking times to 2 hrs on High & 1 1/2 hrs on Low + 1/2 hr after adding the cheese. The meat was done, gooey w/cheese (I added extra) & the loaf well-formed & just starting to develop a slight crunch on the bottom & edges. I scooped it out of the crockpot & made nachos & generously stuffed burritos. Both were yummy! Not sure of course, but I think if left to cool a bit & then cut in chunks, you could almost get the more typical sliced meatloaf serving if desired. Per your suggestion, I served it w/a mixed greens salad w/avocado & tomato. We loved the entire meal! Kudos for a great full-of-flavor recipe made crockpot easy. It's a keeper for us. Thx for sharing it.

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    • on October 18, 2013

      55

      This was DELICIOUS. We used the HOT Pace picante sauce and HOT & SPICY taco seasoning. Definitely had some heat and was delicious with rice and sauteed sweet peppers. It's not taco meat, so expect a different consistency. I used 2 eggs when I halfed the recipe, and it worked just fine. YUM indeed!<br/><br/>Half of this recipe:<br/><br/>2 lbs ground beef (we opted for no turkey meat)<br/>1 onion<br/>1/2 c. oatmeal<br/>2 eggs<br/>1/2 c. milk<br/>1 package HOT & SPICY taco seasoning<br/>1/2 teaspoon cumin<br/>1/2 jar HOT Pace picante salsa<br/>um. lots of cheese<br/><br/>I also was unable to be at home to change the heat settings, but I left it to cook on LOW for about 11 hours (long day at work) and it was still just delicious. :) So for those that work, this recipe will still work for you!

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    Read All Reviews (8)

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    Nutritional Facts for Crock Pot Mexican Meatloaf

    Serving Size: 1 (184 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 385.1
     
    Calories from Fat 190
    49%
    Total Fat 21.1 g
    32%
    Saturated Fat 8.2 g
    41%
    Cholesterol 167.2 mg
    55%
    Sodium 468.4 mg
    19%
    Total Carbohydrate 9.5 g
    3%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.9 g
    7%
    Protein 38.5 g
    77%

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