Ingredients
- 2 cups crushed tortilla chips
- 1 cup (4 oz) shredded cheddar cheese
- 1 cup salsa
- 1/2 cup egg substitute
- 1/4 cup sliced ripe olives
- 1 envelope taco seasoning
- 2 pounds lean ground beef
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- 2 tablespoons Louisiana-style hot sauce
Directions
In large bowl, combine first six ingredients. Crumble beef over mixture; mix well. Shape into round loaf.
Cut three 20-in. x 3-in. strips of heavy-duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in center; pull strips up and bend edges to form handles. Grasp the foil handles to transfer loaf to a 3-qt. slow cooker. (Leave foil in during cooking time.)
Cover and cook on low for 3-4 hours or until no pink remains and a meat thermometer reads 160°. Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Use foil strips to lift loaf out of slow cooker. Serves 8.
Suggestion: Instead of ketchup mixture, pour 3/4 cup bottled taco sauce over meatloaf before last hour of cooking.
