Salsa and a savoury stuffing mix give this tasty Mexican-style meatloaf its great flavour. But it's the slow cooker that gives it its superior moistness.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 lb. (900 g) extra-lean ground beef
1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
1 onion, chopped
1/2 cup salsa
1/2 cup water
2 eggs, beaten
1 tsp. chili powder
1 tsp. ground cumin
1 cup Cracker Barrel Shredded Creamy Mexicana Cheese
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How do I make it ?
Mix all ingredients except cheese just until blended. Fold 2 (30-inch-long) sheets of foil lengthwise in half twice; crisscross pieces on work surface. Top with meat mixture; shape into 8-inch-round loaf.
Use foil handles to gently lower meatloaf into slow cooker, letting ends of foil hang over top edge of cooker; cover with lid.
Cook on HIGH 3 to 3-1/2 hours or until meatloaf is done (160ºF). Top with cheese. Let stand, covered, 5 min. or until cheese is melted. Use foil handles to lift meatloaf from slow cooker before cutting to serve.
Kraft Kitchen Tips!
For food safety reasons, cooking this savoury meatloaf on LOW heat setting is not recommended.
Substitute 4 Cracker Barrel Monterey Jack with Jalapeno Natural Cheese Slices for the shredded cheese.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 6 g
Cholesterol 125 mg
Sodium 380 mg
Carbohydrate 14 g
Fibre 1 g
Sugars 2 g
Protein 32 g
8 servings, 1 wedge (180 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.