Keto Slow Cooker Taco Meatloaf Recipe
This Keto Slow Cooker Taco Meatloaf is a delicious and low-carb twist on a classic comfort food. Made with ground beef, spicy taco seasonings, and topped with salsa and melted Mexican blend cheese, it’s a perfect meal for anyone following a ketogenic diet or looking for a flavorful, hands-off dinner option.
- Author: lucas
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker, Baking
- Cuisine: Tex-Mex
- Diet: Low Carb
Meatloaf Mixture
- 2 pounds Ground Beef
- 1 large Egg
- 4 ounces Green Chilis (drained)
- 1 tbsp Taco Seasoning
- 1/2 cup Rotel (drained)
- 1/2 Red Onion (chopped)
- 1 1/2 cups Pork Rind Crumbs
- Salt and Pepper to taste
Topping
- 1/3 cup Salsa
- 1 1/2 cups Mexican Blend Shredded Cheese
- Mix Ingredients: Add the ground beef, egg, green chilis, taco seasoning, Rotel, red onion, pork rind crumbs, salt, and pepper to a mixing bowl. Knead with your hands to combine well, ensuring all ingredients are evenly distributed throughout the mixture.
- Form Meatloaf: Shape the mixture into a loaf and place it in the bottom of a well-greased slow cooker or Crockpot.
- Cook Low: Cover and cook on low for 6 hours to allow the meatloaf to cook through and develop rich flavors.
- Drain Excess Fat: Carefully remove the meatloaf from the slow cooker and drain any excess fat or grease accumulated during cooking to keep the dish lean and greasy-free.
- Add Toppings: Return the meatloaf to the Crockpot, spread the salsa evenly over the top.
- Cheese Melt: Sprinkle the Mexican blend shredded cheese over the salsa-covered meatloaf, cover, and cook on high for an additional 30 minutes to melt the cheese perfectly.
Notes
- Make sure to drain the Rotel and green chilis well to avoid excess moisture in the meatloaf mixture.
- Using pork rind crumbs instead of breadcrumbs keeps this recipe keto-friendly.
- If desired, serve with low-carb sides like cauliflower rice or a fresh green salad.
- Leftovers store well in the fridge for up to 4 days and can be reheated in the microwave or oven.
- You can customize the level of spice by adjusting the amount of taco seasoning or salsa used.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of meatloaf)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
Keywords: keto meatloaf, slow cooker meatloaf, low carb taco meatloaf, keto dinner recipe, easy meatloaf, Tex-Mex meatloaf