Monday, 7 October 2013

Crock Pot Mexican Meat Loaf

This recipe of Mexican meat loaf is a great alternative to classic American meat loaf. It is full of flavors and spices and has a delicious and scrumptious texture. This dish is made with ground beef, rice, onions, eggs, salsa, and cheese. It is then seasoned with chili powder, oregano, cumin, salt and pepper to create a beautiful, aromatic and delicious dish. It’s delicious on its own or served with some crusty bread, pita bread or rice. This also makes a wonderful appetizer recipes or cocktail party food. This Mexican meatloaf recipe is adapted from Delicious & Dependable Slow Cooker Recipes by Judith Finlayson. It is cooked long and slow in the crock pot.

Crock Pot Mexican Meat Loaf


¼ cup rice
2 lbs. ground beef
2 onions (chopped)
2 eggs
1 cup salsa
1 cup shredded Monterey Jack cheese
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground pepper


1. Boil 1 cup of water. Then add the rice and let it soak for 30 minutes. Drain.
2.Cut 2 feet of aluminum foil and fold it in half lengthwise. Lay this foil in the bottom and also the sides of the crock pot.
3.Stir together the rice, beef, onions, eggs, salsa, cheese, chili powder, oregano, cumin, salt, and pepper in a large mixing bowl. With your hands, shape the mixture into a loaf. And then place it on the center of the foil in the crock pot.
4.Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours, or until a meat thermometer reads 170 degrees F. Lift the foil. Remove the meat loaf from the crock pot.

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