Slow Cooker Taco Meatloaf Recipes

SLOW COOKER TACO MEAT LOAF

Steps:

• In large bowl combine eggs, 1/2 cup of the crushed tomatoes (reserve remaining tomatoes for Smoky Tomato Salsa), and crushed tortilla chips. Stir in onion, garlic, cumin, paprika, 1/2 tsp. each salt and black pepper. Add beef, pork, and corn; mix well. Shape mixture into a round loaf or oblong loaf to fit the slow cooker.
• Crisscross three 18-inch strips of foil, folded to double thickness. (see Slow Easy, below). Place meat loaf in center of strips. Bring up foil strips to lift and transfer meat and foil to a 3-1/2- or 4-quart slow cooker. (If needed, push meat away from side of slow cooker to avoid burning).
• Cover, cook on low for 5 to 6 hours or on high for 2-1/2 to 3 hours, or until an instant-read thermometer inserted into the center of loaf reads 160 degrees F.
• Using foil strips, carefully lift meat loaf from cooker and place on cutting board. Pull foil from meat; discard. Scrape off any drippings from meat and discard. Sprinkle with cheese. Let stand 10 minutes. Serve with corn tortillas, Smoky Tomato salsa, avocado, green onion, cilantro, corn, and lime wedges. Smoky Tomato Salsa
• In a medium bowl combine reserved tomatoes, green sweet pepper, green onions, cilantro, jalapeño peppers, lime juice, and salt.

CROCK POT TACO MEATLOAF

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

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.

SLOW COOKER TACO MEATLOAF

Steps:

• 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.
• 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.
• 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.
• 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).
• Carefully use aluminum to lift meatloaf to a cutting board; carefully remove aluminum, sprinkle with cheese, and let stand 10 minutes.
• Serve with Smoky Tomato Salsa and garnishes, if desired.
• 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.

CROCK-POT TACO MEATLOAF RECIPE

Steps:

• Cut four 20 inch X 3 inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5 to 6 quart slow cooker. OR use a Crock-Pot cooking rack. Coat strips or cooking rack with non-stock cooking spray.
• In a large bowl mix together then tortilla chips, cheddar cheese, salsa, eggs, olives, taco seasoning and ground beef.
• Shape meat mixture into a loaf and place in slow cooker on top of the foil strips or cooking rack.
• Cover and cook on LOW for 3 to 4 hours or until a meat thermometer reads 160° and there is no pink inside the meatloaf.
• Combine the ketchup, brown sugar and taco sauce and pour over meatloaf during the last half hour of cooking.
• Turn slow cooker off and let stand for 10 minutes and then use the foil handles to carefully lift the meatloaf out of the slow cooker.

SLOW-COOKER MEATLOAF

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.

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.,

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.

MEXICAN TACO MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Thoroughly combine beef, tortilla chips, pepper Jack cheese, onion, and taco seasoning in a bowl.
• Whisk eggs, milk, and taco sauce together in a separate bowl. Add to meat mixture and stir until well combined.
• Press mixture into a 9x5-inch loaf pan and top with a strip of taco sauce down the center.
• Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes.

SLOWER COOKER MEATLOAF

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.

SLOW COOKER TACO SOUP

Steps:

• In a medium skillet, cook the ground beef until browned over medium heat.
• Drain and set aside.
• Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.
• Mix to blend,
• Cook on Low setting for 8 hours.