Say goodbye to those dry, crumbly meatloaves of your past. You know, the kind you can’t choke down without ketchup or gravy, or the kind that is baked with ketchup already on it. Is that an attempt to salvage it before it’s even cooked??
I’ve made plenty of less-than-impressive meatloaf, all of it baked in the oven, using a different recipe every time. Since I’ve had really good results in the past with other meat dishes in the crockpot, I thought I’d try to make meatloaf in the crockpot as well. Hey, I’ve got nothing to lose!
This recipe I found is the first crockpot meatloaf I’ve ever tried. I think I will stop looking for recipes because this turned out excellent. It was very moist, yet it held together nicely. No need for ketchup or gravy! The potatoes were a nice addition to this meatloaf and completed the meal for us. The other thing I like about this recipe is that it cooks for a very long time, so I was able to start it first thing in the morning, and it cooked all day and was ready for my family to eat at supper time while I was away that evening.
I learned a handy trick from the same cookbook I got this recipe from. To make lifting meat out of the crockpot easier, make double-thickness foil strips to line your crockpot with (I used 2, but you could add a third if it’s a large, heavy piece of meat). Then place your meat in the center. After cooking is done, just grab the ends of the foil strips and lift the meat out! Since I was gone when my family ate this meal, it was up to them to move the whole thing to a platter for serving. They managed quite nicely and even took some pictures for me!
I recommend adding meatloaf to your menu this month using this recipe. I had to change a couple of the ingredients slightly because I didn’t have what was called for. I also sprayed my crockpot with non-stick spray — the recipe doesn’t tell you to do this. Make this sometime and tell me how yours turns out!
Recipe submitted by Betty Dennison (Grove City, PA) to Fix It and Forget-It Cookbook
2 lbs. ground beef
1/2 cup chopped green pepper (I used red bell pepper instead)
1/2 cup chopped onions
1/2 tsp. salt
1 cup cracker crumbs (I used Italian-seasoned bread crumbs)
7/8-oz. envelope brown gravy mix
1 cup milk
4-6 small potatoes, cut up, optional
1. Combine all ingredients except potatoes in large bowl. Shape into loaf. Place in slow cooker.
2. Place potatoes alongside meatloaf.
3. Cover. Cook on Low 8-10 hours, or High 4-5 hours.