Taco meatloaf (GF)

This turned out a bit salty but good! Ingredients I used are first then original recipe below. I mixed the cheese in before baking but that was a mistake, it just seeped out. I'd like to try making the 2 lbs recipe next time and freezing half. I've read that meatloaf does well in a freezer to slow cooker situation, so I wanna give that a try some time.

Update: it does do well going from freezer to slow cooker. I just pop it in and cook on low all day, 8-9 hours. It doesn’t look great but the flavor and texture are good enough! Anything these kids will eat goes to the top of the list.

Second update: I did this recipe in a muffin tin today and it was easier because it didn’t take so long to bake. 25 minutes at 350 was a good amount of cooking. I forgot to add salt when substituting for the taco seasoning so it came out a little bland, but dipping it in salsa/sour cream takes care of that!

Ingredients
1 egg
3 Tbsp (ish) plain yogurt or sour cream
3 Tbsp (ish) salsa from a jar
1 1/2 tsp cumin
1 1/2 tsp chili powder
1/2 tsp salt
1/2 c crushed tortilla chips
1 lb ground beef (80/20)

Instructions
Preheat oven to 350 degrees. Mix everything but the cheese together in a bowl, then mold into a loaf. Bake for 55 minutes or until done. Top with cheese and warm until melted.

Alternatively, form into patties and grill or sauté 5 minutes a side on medium high heat as if they were burgers.

Or form into a loaf and freeze on a baking dish, then put it in a large ziploc for storage up to three months. To cook from frozen pop in the slow cooker on low for 8 hours.

From: https://www.justapinch.com/recipes/main-course/beef/taco-meatloaf.html

Ingredients
1 egg
1/2 c sour cream
1/3 c salsa
3 Tbsp taco seasoning (store bought) or 1 Tbsp cumin, 1 Tbsp chili powder & 1 tsp salt
1 c crushed tortilla chips
2 lb ground beef or 1 lb beef 1 lb pork