Gayle Kibby

I tried this recipe for meat loaf in the crock pot and really like this variation.
The original recipe from Taste of Home:
2 cups crushed tortilla chips
1 cup (4 oz.) shredded cheddar cheese
1 cup salsa
1/2 cup egg substitute
1/4 cup sliced ripe olives
1 envelope taco seasoning
2 pounds lean ground beef
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons
Louisiana-style hot sauce
In a large bowl, combine the first six ingredients. Crumble beef over mixture; mix well. Shape into a round loaf. Cut three 20 in. x 3 in. strips of heavy-duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in the center; pull the strips up and bend the edges to form handles. Grasp the foil handles to transfer loaf to a 3 qt. slow cooker. (Leave the foil in during cooking time.) Cover and cook on low for 3-4 hours or until no pink remains and a meat thermometer reads 160 degrees. Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Use foil strips to lift loaf out of slow cooker.

I didn't have all of the ingredients so I substituted 1/2 cup sour cream for the egg substitute, green olives for ripe olives, 1/2 env. taco seasoning and 1 tablespoon Worchestershire sauce and 1 tablespoon of Tequila for the Louisiana-style hot sauce. It still turned out great!

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