Submitted by Lynn Hastie
Stuffed Mexican Meatloaf
Serving: 4
Ingredients
- 1kg lean mince
- 1 to 1 ½ cups breadcrumbs
- 1 egg
- ½ jar taco sauce (I used hot but you can use mild if you don’t like too much heat)
- 1 pkt taco seasoning
- 1 tablespoon Worcestershire sauce
- 2 tablespoons BBQ sauce
- Season with garlic & herb salt (optional)
- 10 to 12 asparagus spears
- 2 cheese slices or ½ cup grated cheese
- Or you can fill it with anything you like, whatever you have at hand.
Instructions
- Combine all ingredients (except asparagus & cheese) in a mixing bowl until well combined.
- Lay out a sheet of baking paper and put mince mixture on top, shaping it into a flat rectangle.
- Lay asparagus spears in the middle, pop the cheese on top of the asparagus and roll up into a log shape.
- Pop into SC lined with foil (for easy removal later) and cook on low for 4 to 6 hours depending on your SC.
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