Southwest Meatloaf in a Crockpot

October 25, 2016

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Southwest Meatloaf in a Crockpot

Recipe courtesy of Gayle Jones of Sage Coyote Farm.

The Recipe


  • 1 pound Grass-fed Ground Beef
  • 2 cloves Garlic, chopped or pressed
  • 1/2 cup Onion, finely chopped
  • 1/2 cup Cilantro, chopped and loosely packed
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Salt
  • 1 teaspoon Red Chile Powder
  • 1/4 cup Bolita Beans, cooked and mashed
  • 1/4 cup Winter Squash or Pumpkin, cooked and mashed


  1. Grease the crockpot.
  2. Place a 6-8 inch piece of foil in the bottom of the crockpot. (This will help in removing the meatloaf from the crockpot after it is done).
  3. Place the ground beef into a large mixing bowl.
  4. Sprinkle the garlic and onion and lightly rub into the meat. Sprinkle salt, spices, cilantro and top with beans and squash.
  5. Mix from the outside of the bowl to the middle. Do not over mix.
  6. Spoon mixture into the crockpot without touching the sides
  7. Cook on high for 2.5 – 3 hours or low for 5 – 6 hours. The center of the loaf should be 160 degrees.
  8. When done, grab foil tabs and lift out to serving platter and remove foil.
  9. Let rest for 10-15 minutes and cut to serve,
  10. Enjoy!


The 1 pound recipe is for a round crockpot. Double the recipe for a larger oval crockpot.

This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!