2tablespoonstaco sauce (look for gluten free options if using store bought)
Cut four 20 inch X 3 inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5 to 6 quart slow cooker. OR use a Crock-Pot cooking rack. Coat strips or cooking rack with non-stock cooking spray.
In a large bowl mix together then tortilla chips, cheddar cheese, salsa, eggs, olives, taco seasoning and ground beef.
Shape meat mixture into a loaf and place in slow cooker on top of the foil strips or cooking rack.
Cover and cook on LOW for 3 to 4 hours or until a meat thermometer reads 160° and there is no pink inside the meatloaf.
Combine the ketchup, brown sugar and taco sauce and pour over meatloaf during the last half hour of cooking.
Turn slow cooker off and let stand for 10 minutes and then use the foil handles to carefully lift the meatloaf out of the slow cooker.