TACO MEAT LOAF

I got this recipe in 2014 in my emails from TOH. Two things I love are tacos and meatloaf so just thinking about this combination has my mouth watering.  

• 2 cups crushed tortilla chips

• 1 cup (4 ounces) shredded cheddar cheese

• 1 cup salsa

• 2 eggs, lightly beaten

• 1/4 cup sliced ripe olives

• 1 envelope taco seasoning

• 2 pounds lean ground beef (90% lean)

• 1/2 cup ketchup

• 1/4 cup packed brown sugar

• 2 tablespoons Louisiana-style hot sauce

• Cut four 20-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.
• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into a round loaf. Place meat loaf in the center of the strips. Cover and cook on low for 3-4 hours or until no pink remains and a thermometer reads 160°.
• Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Using foil strips as handles, remove the meat loaf to a platter. Yield: 8 servings.
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