Slow-Cooked Taco Meat Loaf

Name: Slow-Cooked Taco Meat Loaf
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 59 milliliters packed brown sugar; 2 eggs, lightly beaten; 2 Tbsps Louisiana-style hot sauce; 118 milliliters ketchup; 59 milliliters sliced ripe olives; 237 milliliters salsa; 113 grams cup shredded cheddar cheese; 1 envelope taco seasoning; 473 milliliters crushed tortilla chips

The recipe Slow-Cooked Taco Meat Loaf is ready in roughly 3 hours and 20 minutes and is definitely an outstanding gluten free, fodmap friendly, and vegetarian option for lovers of Mexican food. This recipe serves 8. One portion of this dish contains approximately 8g of protein, 13g of fat, and a total of 280 calories. If you have brown sugar, salsa, cheddar cheese, and a few other ingredients on hand, you can make it.

Instructions

Cut four 20-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel.

Equipment you will use

Aluminum Foil

Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Slow Cooker

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into a round loaf.

Ingredients you will need

Beef

Equipment you will use

Bowl

Place meat loaf in the center of the strips. Cover and cook on low for 3-4 hours or until no pink remains and a thermometer reads 160°.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking.

Ingredients you will need

Brown Sugar

Hot Sauce

Ketchup

Meat

Let stand for 10 minutes. Using foil strips as handles, remove the meat loaf to a platter.

Ingredients you will need

Meat

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

59milliliters

packed brown sugar 2

eggs, lightly beaten 2Tbsps

Louisiana-style hot sauce 118milliliters

ketchup 59milliliters

sliced ripe olives 237milliliters

salsa 113grams

cup shredded cheddar cheese 1envelope

taco seasoning 473milliliters

crushed tortilla chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Eden Rift Valliant Vineyard Pinot Noir. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 25 dollars per bottle.