Southwestern Crock Meatloaf

Servings 6 people


  • 1 pound 95% lean ground beef
  • 1 cup frozen whole kernel corn
  • 1/2 cup picante sauce
  • 1/3 cup oatmeal
  • 1/4 cup minced cilantro
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 egg white
  • olive oil
  • 1/4 cup ketchup


  • In a large bowl, combine first 8 ingredients (ground beef through egg white); blend well with your very clean hands then mold the mixture into a lightly oiled crock cooker; brush ketchup over the top.
  • Cover and cook on LOW for 8 hours or on HIGH for 4 hours.


SERVING SUGGESTION: Mashed russet potatoes, steamed baby carrots, and braised kale.
VEGETARIAN: Skip the beef, egg, and oats. Add 15 ounces each of garbanzos and black beans (drained and rinsed or homemade), substitute salsa for the ketchup and add 2 cups of TVP crumbles in the last hour of cooking.
KOSHER: Use kosher ground beef.
GLUTEN FREE: Make sure Picante sauce, oats, and ketchup are gluten-free.
NUTRITION: Per Serving: 274 Calories; 3g Fat; 11g Protein; 16g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 323mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. Points: 3
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