Triple Cheddar Slow Cooker Meatloaf Recipes

SLOW-COOKER MEAT LOAF

Steps:

• In a large bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into a round loaf; place in a 3-qt. slow cooker. Cover and cook on low until a thermometer reads 160°, 6-8 hours. Serve with taco sauce or salsa.

MEAT LOAF FROM THE SLOW COOKER

Steps:

• Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 4- or 5-qt. slow cooker. Coat strips with cooking spray., In a large bowl, combine the first nine ingredients. Crumble beef and sausage over mixture and mix well (mixture will be moist). Shape into a loaf. Place meat loaf in the center of the strips., In a small bowl, combine sauce ingredients. Spoon over meat loaf. Cover and cook on low 3-4 hours or until no pink remains and a thermometer reads 160°. Using foil strips as handles, remove the meat loaf to a platter.

TRIPLE CHEDDAR SLOW-COOKER MEATLOAF

Steps:

• Mix all ingredients except cheese just until blended. Fold 2 (30-inch-long) pieces of foil lengthwise in half twice. Crisscross pieces on work surface. Top with meat mixture; shape into 8-inch round loaf.
• Use foil handles to gently lower meatloaf into slow cooker, letting ends of foil hang over top edge of cooker; cover with lid.
• Cook on HIGH 4 hours or until meatloaf is done (160ºF). Top with cheese. Let stand, covered, 10 min. or until cheese is melted. Use foil handles to lift meatloaf from slow cooker before slicing to serve.

SLOW COOKER MEATLOAF SUPPER

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.

TRIPLE CHEDDAR MEATLOAF?

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Heat margarine in a large skillet over medium heat.Add sliced red onions and saute for 6 minutes,until are tender.Stir in creole seasoning,red pepper flakes and parmesan cheese.Remove from heat and set aside.
• 3. In a large bowl,combine ground beef,egg whites,crushed cracker crumbs,three cheese ranch dressing and dry onion soup mix and steak seasoning;mix together until blended.
• 4. Place the meat mixture down on the piece of waxed paper and pat it into a rectangle about 10x16 inches.
• 5. Sprinkle with 1/2 cup shredded mild cheddar cheese on the meat rectangle.Add sauteed onion mixture over mild cheddar cheese and sprinkle 1/2 cup shredded sharp and white cheddar cheese all over the onion mixture.
• 6. Carefully lift up the short edge of the meat rectangle with the waxed paper and gently nudge and roll up the meat.Seal the edges and ends well.Place the meatloaf into a 9x13-inch baking pan.
• 7. Bake in the preheated oven for 35 minutes.
• 8. Remove from the oven,sprinkle with remaining mild,sharp and white cheddar cheese on the top of the meatloaf.
• 9. Return to the oven and bake another 15 minutes until the cheeses are melted.