Slow-Cooked Taco Meat Loaf

• 2 cups crushed tortilla chips
• 1 cup shredded cheddar cheese
• 1 cup salsa
• 2 large eggs, lightly beaten
• 1/4 cup sliced ripe olives
• 1 envelope taco seasoning
• 2 pounds lean ground beef (90% lean)
• 1/2 cup ketchup
• 1/4 cup packed brown sugar
• 2 tablespoons Louisiana-style hot sauce

1. Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.
2. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into a round loaf. Place meat loaf in the center of the strips. Cover and cook on low for 3-4 hours or until no pink remains and a thermometer reads 160u0b0.
3. Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Using foil strips as handles, remove the meat loaf to a platter.

tortilla chips, cheddar cheese, salsa, eggs, olives, taco, lean ground beef, ketchup, brown sugar, hot sauce

Taken from www.tasteofhome.com/recipes/slow-cooked-taco-meat-loaf/ (may not work)