This was a delicious meatloaf! I literally pulled things out of my cupboards and refrigerator as I was making this! Sometimes the best recipes come that way! :) With cheese, salsa and more cheese as part of the ingredients, how can you go wrong?!
I've been really trying to watch my salt intake since having kidney stones, so I decided to make my own "tacoish" seasoning! I think I did quite well!
Chances are, you probably have most, if not all of these ingredients in your house right now, so this should definitely go on your list of things to make this week! We served ours with a nice salad, but you can serve it with mashed potatoes, chips and guacamole or maybe even some black beans.
Stuffed Mexican Meatloaf
2 lbs. ground beef
1 1/4 cup shredded Mexican blend Cheese, divided
3/4 cup salsa
1/4 cup minced red onion
1 cup plain bread crumbs
2 Tbsp. onion powder
1 Tbsp. garlic powder
1/2 tsp. cumin
1/2 tsp. salt
1/8 tsp. pepper
In a bowl, combine the bread crumbs, onion powder, garlic powder, cumin, salt and pepper.
In another bowl, place the ground beef, onions, 3/4 cup of the shredded cheese, salsa, eggs and the seasoned bread crumbs you just made.
Mix it all together.
I used a Reynolds slow cooker liner in my crock, so I did not make foil handles to lift this meatloaf out like I usually do. I was able to lift it out easily, bag and all, place it on a plate and serve it from there. If you would like to see how I've made the handles in the past, please click here.
Spray your crock or your slow cooker liner with non-stick spray. Place half of your meatloaf mixture in the bottom of your crock.
Spread the remainder 1/2 cup of shredded cheese on top.
Spread the rest of your meatloaf mixture over the top and press the two halves together around the edges.
Cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours.
Here's what it will look like when it's done.
Serve and enjoy!