Tex-Mex Meatloaf
You can use plain or flavored tortilla chips in this easy meatloaf as you’d like.
If you don’t have a meat thermometer, cook until the juices run clear and the meatloaf is no longer pink in the center.
Equipment
Ingredients
- ½ cup finely crushed tortilla chips
- 1 tablespoon chili powder
- ½ teaspoon dried oregano
- teaspoon pepper
- 2 tablespoons buttermilk
- 1 egg
- ÂĽ cup salsa
- ½ pound ground beef
- ½ pound pork sausage
- 2 tablespoons ketchup
- 1 tablespoon mustard
- ÂĽ teaspoon Tabasco sauce
Instructions
- In large bowl, combine tortilla chips, chili powder, oregano, pepper, buttermilk, egg, and salsa; mix well.
- Stir in beef and sausage until just mixed.
- Form into an 8-inch ball.
- Tear off two 24-inch sheets of heavy-duty foil and fold into thirds lengthwise.
- Place crosswise in bottom of 4-quart slow cooker.
- Place meatloaf on top.
- In small bowl, combine ketchup, mustard, and Tabasco.
- Spread over meatloaf.
- Cover slow cooker.
- Cook on low for 7–8 hours or until meat thermometer registers 165°F.
- Using the foil, carefully lift the meatloaf out of the slow cooker.
- Drain on paper towels for 10 minutes, then slice to serve.
Notes / Tips / Wine Advice:
Meatloaf Tips
The critical steps to making meatloaf are to make sure you donot overwork the meat, as this compacts the mixture and makes
the meatloaf tough. Remove the meatloaf from the slow cooker,
place on serving platter, and let the meatloaf stand, covered with
foil, for about 10 minutes so the juices can redistribute.
Nutritional Information
Calories: 365.54 kcal | Protein: 17.79 g | Fat: 20.54 g
