Stuffed Mexican Meatloaf

Submitted by Lynn Hastie

Stuffed Mexican Meatloaf

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Serving: 4
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes


  • 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.


  • 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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