Wes gets the prize around here for looking up and trying out new recipes! He found the original recipe over at TasteofHome and we only tweaked a few things. I must say it ended up being pretty delicious… and that’s coming from someone who’s typically not a huge meatloaf fan. {My grandmother even told me it’s the beast meatloaf she’s ever tried!} Another benefit of this recipe is that it’s relatively quick to throw together and the crock pot does all the cooking! Wes threw this together over his lunch break the other day and we all enjoyed it for supper.
Gluten Free Crock Pot Taco Meatloaf
Easy Meatloaf with a Mexican twist!
SUPPLIES
- Crock Pot
Ingredients
Meatloaf Ingredients
- 2 lbs ground beef
- 2 cups tortilla chips crushed
- 1 cup cheddar cheese shredded
- 1 cup salsa we love Pace's "Restaurant Style"
- 2 eggs lightly beaten
- 3 TBS taco seasoning (about ½ a packet)
Topping Ingredients
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 TBS hot sauce *optional
Instructions
- Place all Meatloaf ingredients, except ground beef, into a large bowl and mix well. Add in the ground beef, then shape into a ball.
- Line crock pot with tin foil and coat with cooking spray. {This not only makes clean up easier, but it helps to lift the loaf out of the pot for easier slicing!}
- Place meatloaf onto the foil in crock pot, cover and cook on low for 3-4 hours until no pink remains {if you'r using a thermometer, the temp should reach 160 degrees F.}
- Combine sauce ingredients and pour over meatloaf for the last hour of cooking.
- When meatloaf has finished cooking, let stand for 10 minutes, then remove to slice if desired.
