Nacho-flavoured Meatloaf

10:37 pm on 17 August 2007

(For 4-6 servings)

Using crushed corn chips to bind this mixture - plus the other seasonings - gives this an interesting, slightly Mexican flavour. It doesn't matter if the corn chips you use are a little stale - in fact it's a great way to use up the ends of bags or party leftovers.


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


  • 2 Tbsp tomato sauce
  • 1 Tbsp dark soy sauce


Weigh the corn chips, then crush them roughly. Place them in a food processor fitted with the chopping blade and process until they resemble coarse bread crumbs.

Transfer the corn chips to a large bowl, and add the remaining meatloaf ingredients. Mix until evenly combined.

(Alternatively, if you have a large food processor, break the mince up into about eight smaller pieces, then add this and the remaining ingredients to the processor, and process in short bursts until evenly combined. Avoid over-mixing as this will toughen the loaf.)

Put a 50-60cm piece of baking paper on a board. Tip the meat mixture on to the baking paper, then pat it into a loaf shape that will fit into your slow cooker.

Combine the tomato and soy sauces in a small bowl, and brush the loaf with this mixture.

Holding the ends of the baking paper strip, lift the loaf into the slow cooker. Cover and set to low heat and cook for six hours (or on high heat for three hours). Putting the lid a little ajar for the last 15-20 minutes will help the loaf brown a little.

Lift from the cooker using the baking paper as a sling. Cut into thick slices and serve with lightly cooked vegetables or a salad, and rice or mashed potatoes.

From Afternoons with Jesse Mulligan

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