Slow Cooker Mexican Meatloaf

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If you’re looking for a new way to spice up your slow cooker meatloaf, try this Mexican meatloaf dish for a change of pace. Full of rich spices, it’s the best of both worlds when it comes to comfort and flavor. Made with only whole, clean ingredients, it’s also nutritious as well. Serve it with some skillet corn and garlic mashed potatoes for a flavorful, home cooked meal the whole family will love.

Slow Cooker Mexican Meatloaf Recipe

Slow Cooker Mexican Meatloaf Recipe

Yields: 6 servings | Serving Size: 1 2-inch thick slice|Calories: 335| Total Fat:  18 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 111mg | Sodium: 534 mg | Carbohydrates: 12 g | Dietary Fiber: 2 g | Sugars: 5 g | Protein: 30 g | SmartPoints (Freestyle): 9


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 jalapeño, minced
  • 1 clove garlic, minced
  • 1 pound ground beef
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup rolled oats, coarsely ground in a food processor
  • 1 egg
  • 1 cup diced tomatoes in juice
  • 1 clove garlic, minced
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 canned chipotle chili in adobo sauce
  • 1/4 teaspoon sea salt


  1. Heat a skillet over medium heat. Add the olive oil, onions, and jalapeño. Cook until soft and add the garlic. Cook for 1 minute and add to a large bowl. Stir in the beef and seasonings and mix well. When mixture is slightly cool, add the oats and egg. Mix well.
  2. Shape the mixture into a round loaf and transfer to a slow cooker pot. Cover and cook on low, for 6 hours.
  3. Before serving, make the glaze by combining all of the ingredients in a small saucepan. Bring to a boil, cook for 5 minutes and transfer to a blender. Blend until smooth. Spoon over the meatloaf before serving.

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2 Comments on "Slow Cooker Mexican Meatloaf"

  1. Jennifer  July 8, 2017

    What % fat ground beef did you use?

    • Nichole Furlong  July 8, 2017

      Jennifer, I use extra lean ground beef – or 95% lean and 5% fat. Regular “lean” ground beef would work as well – 90% lean 10% fat.


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