Slow-Cooker Tex-Mex Meatloaf
This kitchen classic gets an extra kick thanks to Tex-Mex flavors like green chiles, salsa, chile powder and cumin. Guess what—with just 20 minutes plus the help of a slow cooker, it basically does!MORE+LESS-
cup Progresso™ plain panko crispy bread crumbs
cup Old El Paso™ Thick 'n Chunky salsa
lb ground beef (at least 80% lean)
cup finely chopped onion
can (4.5 oz) Old El Paso™ chopped green chiles
cloves garlic, finely chopped
tablespoons chopped fresh cilantro
teaspoon ground cumin
teaspoon black pepper
cup Cheddar cheese (2 oz)
Line 5-quart oval slow cooker with foil; spray with cooking spray.
In small bowl, mix bread crumbs and 1/4 cup of the salsa; let stand at room temperature 3 to 4 minutes or until liquid is absorbed.
In medium bowl, mix beef, onion, green chiles, egg, garlic, cilantro, chili powder, salt, cumin, pepper and bread crumb mixture. Mix to completely combine. Form into loaf (about 4x8-inch), and place in center of foil.
Cover; cook on High heat setting 2 1/2 to 3 hours or until thermometer inserted in center of meat loaf reads at least 160°F. Top with cheese and remaining 1/2 cup salsa; let stand in cooker, covered, about 5 minutes or until cheese has melted.
- Panko bread crumbs and eggs work together to help the meat loaf hold its shape while maintaining moisture.
- Choose 80% lean ground beef to keep the meatloaf juicy when cooked.
- Prep in 20 minutes, hands off cooking with moist and flavorful results
Serving Size: 1 Slice
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.