Taco Meatloaf

I had originally planned to serve this dish for some of my friends this last Saturday, but due to circumstances beyond their control they weren't able to come. I just wish they had told me before I had defrosted the hamburger, because you cannot refreeze hamburger.

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

1. In a large bowl, combine the first six ingredients. Crumble beef over mixture; mix well. Shape into a round loaf.
2. 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).
3. Cover and cook on low for 3 to 4 hours or until no pink remains and a meat thermometer reads 160*F.
4. Combine the ketchup (or catsup, you decide), brown sugar and hot sauce; pour over meat loaf during the last hour of cooking.
5. 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.