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Rio Grande Meatloaf




Source of Recipe


unknown


List of Ingredients




1 15-oz can black beans, rinsed and drained
½ cup chopped onion
½ cup chopped green pepper
1/3 cup chopped fresh cilantro
2 tbsp minced seeded jalapeno pepper
1 tsp salt
2 tsp ground cumin
2 tsp chili powder
½ tsp pepper
4 taco shells, finely crushed
2 large egg whites
3 large garlic cloves, minced
2 lbs ground round
½ cup salsa

Recipe



Coat a 3 ½-quart electric slow cooker with cooking spray. Tear off two sheets of aluminum foil long enough to fit in bottom of slow cooker and to extend 3 inches over each side. Fold each foil sheet lengthwise to form a 2-inch-wide strip. Arrange oil strips in a cross fashion in cooker. Pressing strips to bottom of cooker and extending ends over sides of cooker.

Combine beans and next 11 ingredients in a large bowl; stir well. Crumble beef over veggie mixture, and stir just until blended. Shape mixture into a loaf the shape of the slow cooker container. Place loaf in slow cooker over foil strips. (Foil strips become “handles” to remove meat loaf.)

Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 2 to 3 hours or until done. Use foil strips to lift meat loaf from cooker. Let meat loaf stand 10 minutes before serving. Cut into wedges. Spoon 1 tbsp salsa over each serving.