SLOW-COOKER MEATLOAF
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings (with leftovers)
Number Of Ingredients 13
Steps:
- Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf.
- Transfer the meatloaf to a 6-quart slow cooker. Scatter the potatoes and carrots over and around the meatloaf. Pour in the chicken broth. Cover the slow cooker and cook 8 hours on low or 4 hours on high.
- When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in 1/4 cup juices from the slow cooker. Brush the top of the meatloaf with the ketchup mixture. Cover the slow cooker and let the meatloaf rest, 10 minutes.
- Remove the meatloaf from the slow cooker and slice in half. Serve half with the vegetables; top with more parsley. Reserve the remaining half for Meatloaf Quesadillas.
SLOW COOKER MEATLOAF
Old-fashioned meatloaf made with saltine crackers cooked in the slow cooker.
Provided by Sarah Olson
Categories Main Course
Time 5h15m
Number Of Ingredients 14
Steps:
- In a large bowl, add the eggs ,onion, bell pepper, ketchup, milk, onion powder, salt, and pepper. Crush the saltine crackers in next, and mix this all together with clean hands. Add the meat next, only mixing everything until it just comes together.
- Spray a 6-quart slow cooker with non-stick spray, and shape the meat into a loaf on the bottom of the slow cooker. Your meatloaf should hold into a loaf form without falling apart. Add more crushed saltines if the mixture seems too wet.
- Cover, and cook on LOW for 5-6 hours, without opening the lid during cooking time.
- Scoop out the fat with a spoon, discard.
- Mix together the sauce ingredients, and spoon over meatloaf.
- Cover and cook for 30 more minutes on LOW if you want the sauce heated. Serve and enjoy!
Nutrition Facts : Calories 444 kcal, Carbohydrate 30 g, Protein 36 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 181 mg, Sodium 1156 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 10 g, ServingSize 1 serving
MAGIC CROCK POT MEATLOAF
This recipe came with my Rival crock pot. The meat loaf is very moist and tender on the inside and a little bit crunchy around the outer edges. I cook mine on low for 9 hours.
Provided by Juenessa
Categories Meat
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Reserve 2 T. ketchup.
- Combine ground beef, eggs, oats, soup mix and remaining ketchup.
- Shape into loaf and put into crock pot.
- Top with remaining ketchup.
- Cover, cook on low 8 - 10 hours.
Nutrition Facts : Calories 269.2, Fat 13.2, SaturatedFat 5.1, Cholesterol 126.8, Sodium 544.3, Carbohydrate 10.5, Fiber 0.9, Sugar 4.3, Protein 25.9
SLOW COOKER MEATLOAF SUPPER
Delicious, relatively healthy meatloaf that can be left to cook all day or for a few hours. You can use ground turkey, and or add diced vegetables, such as carrots, bell peppers and zucchini, for an even healthier version...or chiles for a nice spicy kick. Makes great leftovers for sandwiches.
Provided by eayers
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 8h25m
Yield 8
Number Of Ingredients 17
Steps:
- Cut 2 long strips of aluminum foil, long enough to sit in your slow cooker and hang over the sides to use as handles for removing the cooked meatloaf. Place the strips so they form a cross in the bottom of the slow cooker, making sure the ends are long enough to gather on top of the loaf.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Season with pepper and salt; transfer to a bowl. Add beef, crumbled bread, bread crumbs, egg, yogurt, 1 1/2 tablespoons Worcestershire sauce, and 1/2 the tomato soup. Mix well; if too dry, add milk 1 tablespoon at a time until moist but not soggy.
- Shape mixture into a large, round loaf about 1/2-inch narrower than your slow cooker. Place loaf into the slow cooker on top of the aluminum foil strips.
- Mix the remaining tomato soup and Worcestershire sauce, water, brown sugar, and mustard together in a bowl; pour over meatloaf.
- Cover slow cooker and cook on Low for 8 to 9 hours; internal temperature should reach at least 160 degrees F (71 degrees C).
- Remove meatloaf with the aluminum foil handles. Cut into slices.
Nutrition Facts : Calories 381.1 calories, Carbohydrate 21.4 g, Cholesterol 102.1 mg, Fat 19.8 g, Fiber 1 g, Protein 28.2 g, SaturatedFat 7.1 g, Sodium 850.5 mg, Sugar 7.9 g
MAGIC MEATLOAF IN A SLOW COOKER
this is a great meatloaf in the crock pot it is worth the wait
Provided by Patsy Fowler
Categories Meatloafs
Time 8h20m
Number Of Ingredients 8
Steps:
- 1. mix together all ingredients except potatoes. use either the mix/gravy mixture or to tomato sauce, not both.
- 2. shape into loaf and place in the slow cooker with potatoes around the sides.
- 3. cook on low 8-1o hours. you can put half of the tomato sauce into the meatloaf , pour the rest over the meatloaf.
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SLOW COOKER MEATLOAF - SLOW COOKER CLUB
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5/5 (5)Total Time 4 hrs 20 minsCategory Main CourseCalories 619 per serving
- Remove the parsley stems and chop the leaves (this will make around 2 tbsp of freshly chopped parsley), finely grate the raw onion and mince the garlic cloves. This can be done quickly in a mini food processor.
- Add the parsley, onion, breadcrumbs and garlic to a large mixing bowl and combine with the dry herbs, spices (chilli and paprika), salt and pepper. Stir everything through and then add the pork and beef mince. In a separate bowl mix the ingredients for the glaze, and set aside.
- Warm the milk in a jug and crumble in the beef stock cube, stir well until dissolved. Add to the meat and herbs along with the beaten eggs. Mix everything together well - it's easiest (and most fun!) to do this with your hands. The mixture will now be moist and holding together, and will look like sausage meat ready to be shaped into meatloaf.
- Take a piece of foil approx 50 x 30 cm (20 x 12 inches) and place the meatloaf mixture in the centre. Shape the mixture into a loaf with your hands ensuring the length will fit into your slow cooker. Press the edges firmly to compact the loaf and close any cracks in the edges, then cover the top of the meatloaf generously in glaze mixture. Wrap the meatloaf tightly in the sheet of foil, folding the ends (rather than twisting) to ensure they don't rip. Pierce each end with a skewer to allow juices to drain.
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