Tex-Mex Meatloaf
Serves 4
Cooking Time 3 to 4 hours on Low or 2 to 3 hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: To liven up classic, family-friendly meatloaf, we wanted to add flavorful Tex-Mex
ingredients like chiles and taco seasoning. However, simply stirring these additions
into our meatloaf mixture led to a loose, dry loaf. To add moisture and help bind
the loaf together, we made a panade—but in place of the traditional combination of
milk and bread crumbs, we used crispy panko bread crumbs and flavorful canned enchilada
sauce. Our unique panade, along with the taco seasoning and some spicy chopped green
chiles, gave us a moist, tender Tex-Mex meatloaf that had tasters raving. We wrapped
the uncooked meatloaf in a foil sling for easy removal and nestled it in a combination
of enchilada sauce and tomato sauce to make a flavorful sauce to serve with the meatloaf.
A gooey topping of melted Mexican cheese blend was the finishing touch. Meatloaf mix
is a prepackaged mix of ground beef, pork, and veal; if it’s unavailable, use 1 pound
each of ground pork and 85 percent lean ground beef. You will need an oval slow cooker
for this recipe. See the sidebar that follows the recipe.
|
½ |
cup panko bread crumbs |
|
1 |
(10-ounce) can red enchilada sauce |
|
2 |
pounds meatloaf mix |
|
½ |
cup canned chopped green chiles |
|
1 |
large egg, lightly beaten |
|
1 |
(1-ounce) packet taco seasoning |
|
1 |
(15-ounce) can tomato sauce |
|
1 |
cup shredded Mexican cheese blend |
|
2 |
tablespoons minced fresh cilantro |
|
|
Salt and pepper |
1. Fold sheet of aluminum foil into 12 by 9-inch sling. Mash panko and ½ cup enchilada sauce to paste in medium bowl with fork. Gently mix in meatloaf mix, chiles, egg, and taco seasoning with hands until thoroughly combined. Shape mixture into 9 by 4-inch loaf across center of foil sling.
2. Combine remaining enchilada sauce and tomato sauce in slow cooker. Using sling, transfer meatloaf to slow cooker and nestle into sauce. Cover and cook until meatloaf is tender, 3 to 4 hours on low or 2 to 3 hours on high.
3. Sprinkle Mexican cheese blend on top of meatloaf, cover, and cook on high until cheese is melted, about 5 minutes. Using sling, transfer meatloaf to serving dish. Using large spoon, skim excess fat from surface of sauce. Stir in cilantro and season with salt and pepper to taste. Slice meatloaf. Serve with sauce.