Slow Cook Mexican Turkey Meatloaf
Everyday meatloaf gets spiced up!
- 2 lbs ground turkey
- 2 slices whole wheat bread, broken into crumbs
- 1 (8-oz) bottle prepared taco sauce, divided
- 1 (4-oz) can diced green chiles
- 2 eggs
- 1 cup shredded Cheddar cheese, divided
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp chili powder
In a large mixing bowl, add the ground turkey, bread crumbs, half of the taco sauce, diced green chiles, eggs, ½ cup of the Cheddar cheese, and seasonings, mixing well with your hands to thoroughly blend.
Coat the bottom of a 3½-quart, or larger, slow cooker, with cooking spray, and place the meat mixture into the center, shaping into a loaf. Top with remaining half of the taco sauce.
Cover and cook on low for 8 hours. Sprinkle with remaining ½ cup Cheddar cheese. Cover and cook for 15 minutes, until cheese is melted.
- Use crumbled leftover meatloaf to make a great quesadilla, wrapped in cheese and a flour tortilla; or a taco salad with salsa, cheese and all the trimmings.
Submit!
