These Old Cookbooks

  • Home
  • Recipe Box
    • Appetizers
    • Breakfast
    • Crock Pot
    • Desserts
    • Dinners
      • Beef
      • Chicken
      • Pork
    • Drinks
    • Meal Plans
    • Salads
    • Side Dishes
    • 6 Ingredients or Less
    • Soup
  • About
  • Contact

Crock Pot Enchilada Meatloaf

June 29, 2019 By Megan 1 Comment

As an Amazon Associate, we earn from qualifying purchases.
951 shares
  • Facebook
  • Twitter
  • Yummly
Jump to RecipePrint Recipe

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.

Crock Pot Taco Meatloaf:

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 ground beef crock pot recipes, 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 for slow cooker taco meatloaf 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:

  • Taco Chopped Salad
  • Cheesy Frito Salad
  • Spicy Roasted Zucchini
  • Skillet Macaroni and Cheese

Notes About Slow Cooker Mexican Meatloaf:

  • A thermometer like this one makes making meatloaf easy.  Set the goal temperature to 160 degrees F, and it will ding when the slow cooker Mexican meatloaf is ready.
  • Use aluminum foil to line the pan, and make 2 handles. This allows for you to easily remove the crock pot Mexican meatloaf from the insert.
  • We are always looking for ground beef crock pot recipes. Try Crock Pot Ground Beef Enchiladas and Slow Cooker Taco Soup.

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.
Print Recipe

Crock Pot Enchilada Meatloaf

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.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Entree, Main Course
Cuisine: American
Keyword: crock pot enchilada meatloaf, crock pot ground beef recipes, crockpot meatloaf, slow cooker enchilada meatloaf, slow cooker mexican meatloaf, slow cooker taco meatloaf
Servings: 6
Author: Barbara

Ingredients

  • 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

Instructions

  • 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. 

Notes

  • A thermometer like this one makes making meatloaf easy.  Set the goal temperature to 160 degrees F, and it will ding when the slow cooker Mexican meatloaf is ready. 
  • Use aluminum foil to line the pan, and make 2 handles. This allows for you to easily remove the crock pot Mexican meatloaf from the insert. 
  • We are always looking for ground beef crock pot recipes. Try Crock Pot Ground Beef Enchiladas and Slow Cooker Taco Soup.

Note: We use referral links to products we use and think you might enjoy too.

More Of theseoldcookbooks

Filed Under: beef, Crock Pot, dinners, Featured, Ground Beef Recipes, recipe box

« Weekly Meal Plan, Week 9 – Meals Grandma Would Serve
Hard Blackberry Lemonade »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Search These Old Cookbooks

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Sign up for our free email!

* = required field

 

Popular Recipes

Crockpot Chicken Wild Rice Soup – WCW – Week 46

With summer on its way, Grandma's Homemade Ice Cream is a custard-style vanilla frozen treat the entire family will enjoy.

Grandma’s Old Fashioned Homemade Vanilla Ice Cream Recipe

Copyright © 2022 · Disclosure, Disclaimer, and Privacy Policies

951 shares