The traditional meat loaf with a twist — and another twist when you add the slow cooker. Slow cooker? That’s right! This hearty meat loaf has the taste of tacos but is cooked to perfection in the slow cooker while you go about your business. The surprise of the taco flavor will make your family rave about the goodness of your meal. What’s not to love?
Slow Cooker Taco Meat Loaf
- 3 lightly beaten eggs
- 1 large can crushed tomatoes
- 1 medium onion, chopped fine
- 2 cloves of minced garlic
- 2 tsp. ground cumin
- 1 tsp. paprika OR chili powder
- 2 pounds beef OR pork
- 1 cup whole kernel corn
- 1/2 cup crushed tortilla chips
- 1/2 cup shredded Monterey Jack
- Avocado and green onions for garnish
Combine the eggs, the crushed tomatoes, and the tortilla chips. Mix well, then stir in the garlic, onion, paprika, cumin, and generous pinches of salt and black pepper. Add the beef or the pork and mix very well. Finally, add the corn. Mix well and shape the loaf to the size of your slow cooker.
Using three 18-inch strips of foil, make a “basket” for the meat loaf. Fold the 18-inch strips by threes, creating three strips that are of triple thickness and 6 inches wide. Crisscross the strips and set the meat loaf on the “basket” made by the strips. Lift it up and lower it into the crockpot by the ends, letting the ends hang out of the pot.
Cover the pot and cook until done, which should take about 5 hours on low, or just under 3 hours on high. If you choose to use an instant read thermometer, make sure it reaches 160 degrees when placed in the center of the loaf.
Garnish with avocado and green onions. Serve with a green salad and you have a meal!
