Mexican Meatloaf

*10 Ing. or Fewer
Makes 4–6 servings
Prep. Time: 20 minutes Cooking Time: 5–7 hours Ideal slow-cooker size: 3- to 4-qt.
Needed at Time of Preparation:
2 lbs. ground beef
2 cups crushed saltines
1 cup shredded cheddar cheese
⅔ cup of salsa
2 eggs, beaten
4 Tbsp. taco seasoning
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around until all ingredients are well-combined.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: Leftover meatloaf makes great sandwiches! Or, freeze your leftover meatloaf slices into single portions for another day.
    Information for Freezer Bag:
    MEXICAN MEATLOAF
    Makes 4–6 servings
    Cooking Time: 5–7 hours Ideal slow-cooker size: 3- to 4-qt.
    Needed at Time of Cooking:
    ½ cup ketchup
    2 Tbsp. brown sugar
    1 tsp. dry mustard
    Serving Suggestion: Goes well with corn and potato wedges.

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Spray crock with nonstick spray.
  3. Shape meat mixture from the freezer bag into a loaf and place in the slow cooker.
  4. Cover and cook on low for 5–7 hours, or until internal temperature is 165°F.
  5. Mix together the ketchup, brown sugar and dry mustard. Spread over meatloaf. Cover and cook on High 15 minutes.

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