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.
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.