Chili-Cheese Meat Loaf

This meatloaf cooks in a slow cooker, which means you shape it in the morning and come home to dinner. The twist is using crushed cheese-flavored crackers instead of bread crumbs, which adds a subtle cheesy, salty flavor throughout the meat.

Chili sauce in the mix gives the loaf a tangy, slightly spicy kick that plain ketchup can’t match. Combined with the cheese crackers, green pepper, and onion, every slice has real flavor instead of that bland, gray meatloaf disappointment.

Form the loaf small enough to fit inside your slow cooker with space around the edges. Air needs to circulate for even cooking. A 6 to 7 inch round works for most standard crockpots. If you pack the meat too tightly against the sides, the outside overcooks while the center stays raw.

Pro Tips

• Crush the crackers thoroughly. Large cracker pieces create dry, crunchy pockets in the finished loaf instead of disappearing into the meat.
• Don’t open the lid during cooking. Every peek releases heat and adds 15 to 20 minutes to the cooking time.
• The loaf will be very moist from the slow cooker. If you want a firmer exterior, carefully transfer it to a baking sheet and broil for 3 to 4 minutes after cooking.
• Use extra lean ground beef to avoid a pool of grease at the bottom of the crockpot.

Variations

• Mexican-style: Add diced jalapeños and swap the chili sauce for salsa for a Tex-Mex version.
• BBQ glazed: Brush the top with barbecue sauce during the last hour of cooking for a sticky, sweet-smoky crust.