Southwest Meatloaf in a Crockpot
- 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
- Grease the crockpot.
- 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).
- Place the ground beef into a large mixing bowl.
- Sprinkle the garlic and onion and lightly rub into the meat. Sprinkle salt, spices, cilantro and top with beans and squash.
- Mix from the outside of the bowl to the middle. Do not over mix.
- Spoon mixture into the crockpot without touching the sides
- Cook on high for 2.5 – 3 hours or low for 5 – 6 hours. The center of the loaf should be 160 degrees.
- When done, grab foil tabs and lift out to serving platter and remove foil.
- Let rest for 10-15 minutes and cut to serve,
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!