A flavorful twist on classic meatloaf, combining Tex-Mex spices and a slow-cooked method for a tender and delicious dish.
Combine the ground meats, onion, eggs, oatmeal, milk, and cumin in a large mixing bowl until well blended.
Ensure the ingredients are evenly mixed to avoid uneven cooking.
Shape the mixture into an oval loaf and place it in the slow cooker.
Leave some space around the edges for even cooking.
Pour the salsa over the meatloaf, covering it evenly.
Use a spatula to spread the salsa evenly over the top.
Cook on high for 3 hours, then reduce to low and cook for an additional 4 hours.
Check the internal temperature to ensure it reaches 165°F (74°C).
Sprinkle the shredded cheeses over the meatloaf and cook on low for another 30 minutes.
Cover the slow cooker to help the cheese melt evenly.
Serve slices of the meatloaf with your choice of sides, such as tortilla chips or a fresh salad.
Garnish with fresh cilantro or a dollop of sour cream for added flavor.
