This Crock Pot Enchilada Meatloaf is just the right combination of Mexican flavors and a classic American dish. The crumbled cornbread serves as the binder while adding a bit of sweet flavor.
Did you grow up eating meatloaf and mashed potatoes? Our mom didn’t make meatloaf very often so it’s not something that is in our childhood recipe box! However, we are always looking for new recipes to use ground beef and meatloaf is an obvious choice.
We love how simple this Mexican-inspired version is and that it uses crumbled cornbread instead of breadcrumbs. This would be a great dish to make with leftovers of Maryann’s Sweet Cornbread.
How to Make Enchilada Meatloaf in the Slow Cooker
Full recipe is at the bottom of this post.
Prepare your slow cooker insert with nonstick cooking spray. Then take a long piece of aluminum foil and cut in half. Line the insert with the two pieces so they hang over the side and make handles. Spray the aluminum foil with nonstick cooking spray.
Mix together the red enchilada sauce and tomato sauce. In a larger bowl, use your clean hands or a spoon to mix ground beef, 1 cup of the enchilada sauce mixture, cheese, crumbled cornbread and salt.
Form into a loaf and place in the crock pot insert, ensuring that it isn’t touching the sides. Cover and cook until the internal temperature reads 160 degrees F. Cover with the remaining enchilada sauce mixture and cook for an additional 15 to 30 minutes. Let sit for 10 minutes before cutting.
Perfect Sides for Meatloaf
Whether you want to go with a Mexican theme or an all-American one, we have some perfect pairings for you:
Want an old-fashioned meatloaf recipe for your slow cooker? Try this one from Recipes That Crock.
Linking up to Meal Plan Monday!
This Crock Pot Enchilada Meatloaf is just the right combination of Mexican flavors and a classic American dish. The crumbled cornbread serves as the binder while adding a bit of sweet flavor.
- 1 pound ground beef
- 10 oz. red enchilada sauce
- 8 oz. tomato sauce
- 1/3 cup shredded cheese
- 1 1/2 cups leftover cornbread, crumbled
- 1/4 teaspoon salt
Prepare crock pot insert by spraying with nonstick cooking spray. Then tear off a sheet of aluminum foil about 2 feet long. Cut it in half long ways. Line the two pieces of foil in the insert so the long pieces of foil hangs over the both sides of the insert as handles to remove the meatloaf. Spray the foil with nonstick spray.
In a small bowl, mix together red enchilada sauce and tomato sauce.
In a larger bowl, mix together ground beef, 1 cup of the enchilada sauce mixture, shredded cheese, crumbled cornbread, and salt.
Shape into a loaf, and place in the center of the crock pot insert so that the edges do not touch the sides.
Cook on high for 3 to 4 hours or on low for 6 to 7 hours or until the inside of the meatloaf is 160 degrees F. Spread the remaining enchilada sauce on top and cook covered for an additional 15 to 30 minutes. Let cool for 10 minutes before cutting.
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