Meat Loaf and Mexico

Karen Waggoner Joplin, MO

Prep. Time: 15 Minutes
Cooking Time: 4–4½ Hours


  • lbs. extra-lean ground beef
  • 4 cups hash browns, thawed
  • 1 egg, lightly beaten, or egg substitute
  • 2 Tbsp. dry vegetable soup mix
  • 2 Tbsp. low-sodium taco seasoning
  • 2 cups fat-free shredded cheddar cheese, divided

Ideal Slow Cooker Size: 4-Quart


  1. Mix together ground beef, hash browns, egg, soup mix, taco seasoning, and 1 cup of cheese. Shape into loaf.
  2. Line slow cooker with tin foil, allowing ends of foil to extend out over edges of cooker, enough to grab hold of and to lift the loaf out when it’s finished cooking. Spray the foil with nonfat cooking spray.
  3. Place loaf in cooker. Cover. Cook on Low 4 hours.
  4. Sprinkle with remaining cheese and cover until melted.
  5. Gently lift loaf out, using foil handles. Allow to rest 10 minutes, then slice and serve.

Per Serving: 350 calories (80 calories from fat), 9g total fat (3.5g saturated, 0g trans), 70mg cholesterol, 1040mg sodium, 32g total carbohydrate (4g fiber, 1g sugar), 34g protein, 15%DV vitamin A, 10%DV vitamin C, 35%DV calcium, 15%DV iron.