Over a Cup of Coffee: Slow-cooked taco meat loaf
This week, Stacy Gray, from the 5 Bar Angus Ranch in rural Craig, sent me an intriguing recipe. I received it just yesterday, so I haven’t had a chance to try it yet.
Stacy wrote that fall is a busy time on the ranch with the shipping of calves and pregnancy testing of cows. Besides that, it’s hunting season, football season and there are other kids’ extracurricular activities, too.
All of this makes cooking meals a challenge. So Stacy modified a meat loaf recipe for the family.
“It makes an easy, filling meal during this busy season,” she wrote.”You can feed a crew after a day at the corral or have dinner ready after football practice and enough to make leftover sandwiches for the next day.”
Stacy suggests adding a can of green chilies or drained corn or black beans, and you can serve it with potatoes and a green salad for a complete meal.
I love meat loaf. I’ll try the recipe soon for one of our busy days.
I’ve had two requests for recipes previously featured in Over a Cup of Coffee — both this week. It has made me realize, again, that I need to get all of the recipes organized so that I easily can access them. I apologize for not being able to find the recipes in a timely manner.
Thanks to Stacy for her recipe. Stacy has contributed several delicious recipes to the column, some of them intended for busy day cooking.
If you have a recipe that you would like to share with readers, call 970-824-8809 or write to P.O. Box 415, Craig, CO 81626.
Slow-Cooked Taco Meat Loaf
1/4 cup olives, sliced
2 cups crushed tortilla chips
1 cup shredded cheddar cheese
1 cup salsa
1 to 2 eggs (medium to large)
1 packet taco seasoning
2 pounds ground beef (lean)
Barbecue sauce (Traeger Chili Barbecue Sauce)
Cut four strips of foil 20 inches x 3 inches. Crisscross to make a spoke shape. Place the strips in the bottom of a crock-pot and up the sides. Spray with Pam. Then mix the olives, crushed tortilla chips, cheddar cheese, salsa, eggs and taco seasoning. Then mix in the ground beef. Shape into a round loaf. Place the meat loaf on the foil strips. Cover and cook for three to four hours at 160 degrees. The last hour, coat the meat loaf with the barbecue sauce. (You can use your favorite barbecue sauce.) Let the meat loaf stand for 10 minutes before removing it from the crock pot. Use the foil strips as handles to remove the loaf.
Courtesy of Stacy Gray, Craig