In the middle of winter, when the weather is cold and rainy, a warm rich homemade meal sounds really appealing. I can't wait to try this twist on the traditional version of meatloaf!
Mexican Meatloaf
Adapted from Rival Crockpot Slow Cooker Recipes (board book), 2005
2 lbs ground beef
2c. crushed tortilla or corn chips
1 c. shredded cheddar cheese
2/3 c. salsa
2 eggs, beaten
4 Tbs. taco seasoning
Mix all ingredients in a large bowl until well-blended. Shape into a loaf and place in a foil lined loaf pan (or make two loaves and place into two prepared pans). Loosely tent the foil over the meatloaf and place in the freezer.
When frozen solid, tightly wrap the foil against the meatloaf, remove from the pan, and slip into a labeled gallon ziptop bag.
On cooking day, place the defrosted meatloaf in a loaf pan to bake at 375 degrees for 40-45 minutes or in an oval crockpot on low for 8-10 hours.
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