Mexican Crockpot Meatloaf Recipe
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5 from 2 votes

Mexican Crockpot Meatloaf Recipe

Mexican Crockpot Meatloaf Recipe - A fun twist on classic meatloaf, you can make in your slow cooker. Zesty, loaded with hidden vegetables, and ultra moist!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main Course
Cuisine: Mexican
Servings: 12 slices
Calories: 249kcal
Author: Sommer Collier



  • Place the ground beef and turkey in a large bowl. Add the breadcrumbs, egg, sour cream, taco seasoning and green chiles.
  • Trim the veggies and cut into large rough chunks. Place the veggies in the food processor and puree until very smooth. Pour the vegetable mash into the bowl.
  • Use your hands to mix the ingredients until very smooth. There should be pockets of ground meat of veggies that are not fully blended.
  • Shake the mixture into a thick log and place in the bottom of a large oval slow cooker. Pour the Old El Paso Red Enchilada Sauce over the top. Cover the crock and turn on low.
  • Slow cook for 5-6 hours until the meatloaf has reduced in size and the sauce is simmering around it. Right before serving, sprinkle the shredded cheese over the top. Cover the crock again for 5 minutes to melt the cheese. Then slice and serve!


NOTE: Serve the slices with extra sauce from the slow cooker. Garnish with fresh herbs if desired.


Serving: 1slice | Calories: 249kcal | Carbohydrates: 13g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 624mg | Potassium: 323mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1625IU | Vitamin C: 18.3mg | Calcium: 90mg | Iron: 2.1mg