MEXICAN CROCKPOT MEATLOAF RECIPE
Mexican Crockpot Meatloaf Recipe - A fun twist on classic meatloaf, you can make in your slow cooker. Zesty, loaded with hidden vegetables, and ultra moist!
Provided by Sommer Collier
Categories Main Course
Time 20m
Number Of Ingredients 13
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!
Nutrition Facts : ServingSize 1 slice, Calories 249 kcal, Carbohydrate 13 g, Protein 20 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 71 mg, Sodium 624 mg, Fiber 1 g, Sugar 4 g
CLASSIC SLOW-COOKER MEATLOAF
Our favorite meatloaf recipe does great in the slow cooker. Made with familiar flavorings that have stood the test of time, this meatloaf is as classic as it gets. And it's about as easy as it gets, too-just toss together the ingredients, set your loaf in a foil-lined slow cooker and forget it! Your meal will be ready in 3 to 4 hours, and you don't need to be stuck in the kitchen in the meantime. And lucky you if there are leftovers-we love using this for meatloaf sandwiches the next day!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h20m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 290, Carbohydrate 15 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 8 g, TransFat 1 g
SLOW-COOKED MEXICAN MEAT LOAF
Chopped onion and garlic plus spicy seasonings add outstanding flavor to this attractive round loaf. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8 servings.
Number Of Ingredients 10
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.,
Nutrition Facts : Calories 222 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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.
Nutrition Facts : Calories 312 calories, Sugar 1.3 g, Sodium 409.2 mg, Fat 18.5 g, SaturatedFat 6.9 g, TransFat 0.7 g, Carbohydrate 8.9 g, Fiber 0.6 g, Protein 26.2 g, Cholesterol 106 mg
CROCK POT TACO MEATLOAF
Folks, I have a treat for you! This Crock Pot Taco Meatloaf is easy, cooks up fast and has phenomenal flavor! You can even dress it up with your favorite taco toppings!
Provided by Aunt Lou
Categories Main
Time 4h5m
Number Of Ingredients 5
Steps:
- Mix together all of your ingredients, except garnish, in a bowl
- Spray your crock pot with cooking spray
- Press your ground beef mixture into your crock pot and make a groove down the middle
- Cover and cook on low for 4-6 hours or high for approximately 2 hours
Nutrition Facts : Calories 261 kcal, Carbohydrate 18 g, Protein 28 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 111 mg, Sodium 663 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MEXICAN MEATLOAF
Make and share this Mexican Meatloaf recipe from Food.com.
Provided by MustangMom
Categories Meat
Time 1h
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 9 ingredients and place in lightly greased loaf pan.
- Bake at 375 for 40 minutes or until done.
- During last 10 minutes of baking, spoon desired amount of picante sauce over loaf and sprinkle with cheese.
- Garnish with sour cream and cilantro, if desired.
Nutrition Facts : Calories 539.8, Fat 36.4, SaturatedFat 15.9, Cholesterol 187.3, Sodium 1516.5, Carbohydrate 10.2, Fiber 2.1, Sugar 3.8, Protein 41.9
MELT-IN-YOUR-MOUTH MEAT LOAF
This recipe is anything but regular old meatloaf! Everyone will love this moist version made in the slow cooker, with milk, mushrooms, and a little sage for extra flavor.
Provided by Rodney B Wiebe
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 5h40m
Yield 6
Number Of Ingredients 12
Steps:
- Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
- Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 18.4 g, Cholesterol 135.6 mg, Fat 16.9 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 6.5 g, Sodium 841.1 mg, Sugar 9.3 g
SLOWER COOKER MEATLOAF
A really easy recipe for meatloaf that anyone could pull off. For a spicier meatloaf, use chili sauce or even salsa in place of the ketchup.
Provided by cinnamon
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 6h10m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the ground beef, eggs, 3 tablespoons ketchup, onion soup mix and steak seasoning using your hands. Pat lightly into the bottom of a slow cooker. Spread remaining ketchup over the top. Cover, and cook for 6 to 8 hours on Low, or 4 hours on High.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 6.5 g, Cholesterol 175.5 mg, Fat 33.1 g, Fiber 0.3 g, Protein 29.4 g, SaturatedFat 13.1 g, Sodium 1823.7 mg, Sugar 3.6 g
CROCK POT MEXICAN MEATLOAF
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.
Provided by 3KillerBs
Categories Poultry
Time 7h10m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything except the salsa and the cheese together, blending very well.
- 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.
- 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.
- Serve either nacho style over corn chips or wrapped in flour tortillas. I recommend a salad and the usual taco fixings on the side.
Nutrition Facts : Calories 385.1, Fat 21.1, SaturatedFat 8.2, Cholesterol 167.2, Sodium 468.4, Carbohydrate 9.6, Fiber 1.5, Sugar 2, Protein 38.6
MEXICAN MEATLOAF
If you and your family love traditional Mexican flavor, this recipe for Mexican meatloaf is sure to please! Comfort food goes south of the border with this flavorful and spicy dinner recipe.
Provided by Becca Ludlum
Categories Main Course
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Combine turkey, corn, diced tomatoes, jalapenos, egg, and onions in a large mixing bowl.
- Add spices and mix with hands until well combined.
- Lightly spray your loaf pan with oil and add meat mixture.
- Cook for 45 minutes or until internal temperature reaches 160 degrees.
- Remove from oven, and top with cheese.
- Serve with your favorite sides!
Nutrition Facts : Calories 268 kcal, Carbohydrate 15 g, Protein 26 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 112 mg, Sodium 143 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving
SLOW-COOKER MEATLOAF
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings (with leftovers)
Number Of Ingredients 13
Steps:
- Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf.
- Transfer the meatloaf to a 6-quart slow cooker. Scatter the potatoes and carrots over and around the meatloaf. Pour in the chicken broth. Cover the slow cooker and cook 8 hours on low or 4 hours on high.
- When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in 1/4 cup juices from the slow cooker. Brush the top of the meatloaf with the ketchup mixture. Cover the slow cooker and let the meatloaf rest, 10 minutes.
- Remove the meatloaf from the slow cooker and slice in half. Serve half with the vegetables; top with more parsley. Reserve the remaining half for Meatloaf Quesadillas.
CROCKPOT MEXICAN CASSEROLE
Super easy and DELICIOUS, Crockpot Mexican Casserole packed with quinoa, black beans, and ground chicken or turkey, then topped with cheese.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 6h15m
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
- To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
- Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.
Nutrition Facts : ServingSize 1 (of 8), Calories 325 kcal, Carbohydrate 39 g, Protein 26 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Fiber 9 g, Sugar 8 g, UnsaturatedFat 5 g
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