Slow Cooker Taco Meatloaf - cooking recipe

Ingredients

Smoky Tomato Salsa
28 ounces can fire-roasted crushed tomatoes, divided
1 green bell pepper, chopped
1/3 cup green onion, chopped
1/4 cup fresh cilantro, chopped
2 jalapeno peppers, seeded and minced
1 tablespoon fresh lime juice
salt & freshly ground black pepper
Meatloaf
3 eggs, lightly beaten
3/4 cup tortilla chips, crushed
1 medium onion, minced
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika or 1 teaspoon chili powder
1 lb ground beef
1 lb ground pork
1 cup corn kernel
1/2 cup monterey jack pepper cheese, shredded (2 oz Monterey Jack with jalapeno)
Garnishes
corn tortilla (for serving) (optional)
sliced avocado
chopped green onion
chopped fresh cilantro
corn
lime wedge

Preparation

In a medium bowl, combine crushed tomatoes (minus 1/2 cup for the meatloaf), green pepper, green onions, fresh cilantro, jalapeno lime juice and 1/4 teaspoon salt; set aside.
In a large bowl, combine 1/2 cup crushed tomatoes and crushed tortilla chips; stir in onions, garlic, cumin, paprika, and 1/2 teaspoon salt and 1/2 teaspoon pepper. Add ground beef, ground pork, and corn; mix well and form into a round or oblong loaf to fit slow cooker.
Arrange three 18-inch long strips of aluminum foil, folded double so they criss-cross; place meatloaf in the center and transfer to slow cooker.
Cook on low 5 to 6 hours or on high 2 1/2 to 3 hours, covered (instant read thermometer will read 160 degrees F).
Carefully use aluminum to lift meatloaf to a cutting board; carefully remove aluminum, sprinkle with cheese, and let stand 10 minutes.
Serve with Smoky Tomato Salsa and garnishes, if desired.
OVEN VARIATION: Preheat oven to 350 degrees F. Place shaped loaf in shallow baking pan. Bake for 1 1/4 hours or until an internal 160 degrees F on an instant read meat thermometer. Sprinkle with cheese, let rest 10 minutes and serve with garnishes, if desired.