This recipe can be prepared either as a meatloaf and cooked in a slow cooker for 6 hours (low) or 3 hours (high), or it can be cooked in a casserole dish in the oven for 1 hour.

Ingredients:

75g corn chips
1kg beef mince
1/2 cup prepared tomato salsa
1 large egg
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
2 spring onions

2 tbsp tomato sauce
1 tbsp dark soy sauce

Method:

Crush corn chips to the size of coarse bread crumbs. Combine with all other ingredients except the tomato sauce and soy sauce. (If cooking in oven, include the tomato sauce and soy sauce).

If cooking in oven:

Transfer mixture into a lidded ovenproof casserole dish, and cook at 180°c for one hour. Test the mince after cooking, making sure that there is no pink meat in it. If there is, continue cooking the mixture for a little longer until there is no pink meat present.

If cooking in a slow cooker:

Place on a 50-80cm length of baking paper. (Don’t use grease-proof as it will disintegrate during cooking)

From into a loaf shape that will fit in the slow cooker. Brush with a glaze made from the tomato and dark soy sauces. Lower into the slow cooker by holding the two far ends of the baking paper, like a sling.

Cook on “low” for 6 hours or “high” for 3 hours. Remove from the slow cooker, once again using the baking paper like a sling.

Original Recipe: Alison Holst

Editor

10/12/22