This meatloaf was always a hit when my mother would prepare it for the family or neighborhood potluck block parties. It's an easy way to get a taste of the southwest topped with a sweet and tangy sauce.
TACO MEATLOAF
- 2 cups crushed tortilla chips
- 1 cup (4 oz) shredded cheddar cheese
- 1 cup salsa
- 1/2 cup egg substitute
- 1/4 sliced ripe olives
- 1 envelope taco seasoning
- 2 lbs lean ground beef
- 1/2 cup ketchup (or catsup, you decide)
- 1/4 cup packed brown sugar
- 2 tbsp 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" x 3" 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 to 4 hours or until no pink remains and a meat thermometer reads 160*F.
- Combine the ketchup (or catsup, you decide), 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.
Serve this with a nice macaroni & cheese (or is that cheese and macaroni) and a mixed vegetable medley.
I'll be trying to make this for my friends again on Friday (2/6/09). I have that day off thanks to the State of California workers furlough program.
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