I’ve mentioned this before, but never grabbed pics. We did this again tonight and I have pics now. The key here is to make your loaf the day before and let it sit in the fridge. Then 4 hours before dinner, start the CP on high. This makes a great meatloaf, and does not heat up your house since the CP doesn’t put out that much heat.
Use your favorite meatloaf recipe for this. For the sake of completeness, I’ve included the recipe for meatloaf that I use.
Meatloaf in a Crock Pot
Ingredients
---Loaf---
3 lbs Ground Beef
1 pack Onion Soup Mix
2 Tbsp Worcestershire Sauce
3 Tbsp Ketchup
1 tsp Soy Sauce
1 tsp Ground White Pepper
1/2 cup Diced Onion (optional)
---Sauce---
1/4 cup BBQ Sauce
1/4 cup Ketchups
1 Tbsp Honey
1 tsp Red Wine Vinegar
1 tsp Worcestershire Sauce
1 tsp Teriyaki sauce
Procedure
Mix everything together and form into a large round “loaf” (or patty if you will). It should be around 10” in diameter and 2” - 3” tall. The most important part is that the diameter of the loaf must be LESS than the capacity of your Crock Pot (CP). You don’t want the meat lying against the walls.
Place a trivet in the CP. Now place the loaf on top of the trivet. The trivet keeps the loaf off the floor and out of the fat.
It is best to make your loaf ahead of time, then place it on the trivet in a removable crock the night before. Store the loaded crock in the fridge. This not only allows the flavors to blend into the meat, but it makes the next day’s dinner SO easy.
When you are ready to begin cooking, put the crock back in the base and set it for high. Let it cook covered and undisturbed for 4 hours. Now sauce the loaf with your favorite sauce and then cover and allow to cook another 20 - 30 minutes.
I’ve also included my recipe for meatloaf sauce. Simply mix all the ingredients in a bowl, and then paint your loaf with it using a basting brush.
Slice the loaf into slices long ways (makes for easier sandwiches) or slice it into “cake” wedges which is always fun at dinner time! Kids love that!
Form your loaf!
Place the loaf on a trivet in your removable crock. Store the crock in the fridge, overnight until ready to cook the next day.
Four hours in and time to sauce.
Sauced and ready to rest for 5 -10 minutes before cutting and serving.
And why use the trivet? To keep your loaf out of all this fat! Much more healthy this way.
Use your favorite meatloaf recipe for this. For the sake of completeness, I’ve included the recipe for meatloaf that I use.
Meatloaf in a Crock Pot
Ingredients
---Loaf---
3 lbs Ground Beef
1 pack Onion Soup Mix
2 Tbsp Worcestershire Sauce
3 Tbsp Ketchup
1 tsp Soy Sauce
1 tsp Ground White Pepper
1/2 cup Diced Onion (optional)
---Sauce---
1/4 cup BBQ Sauce
1/4 cup Ketchups
1 Tbsp Honey
1 tsp Red Wine Vinegar
1 tsp Worcestershire Sauce
1 tsp Teriyaki sauce
Procedure
Mix everything together and form into a large round “loaf” (or patty if you will). It should be around 10” in diameter and 2” - 3” tall. The most important part is that the diameter of the loaf must be LESS than the capacity of your Crock Pot (CP). You don’t want the meat lying against the walls.
Place a trivet in the CP. Now place the loaf on top of the trivet. The trivet keeps the loaf off the floor and out of the fat.
It is best to make your loaf ahead of time, then place it on the trivet in a removable crock the night before. Store the loaded crock in the fridge. This not only allows the flavors to blend into the meat, but it makes the next day’s dinner SO easy.
When you are ready to begin cooking, put the crock back in the base and set it for high. Let it cook covered and undisturbed for 4 hours. Now sauce the loaf with your favorite sauce and then cover and allow to cook another 20 - 30 minutes.
I’ve also included my recipe for meatloaf sauce. Simply mix all the ingredients in a bowl, and then paint your loaf with it using a basting brush.
Slice the loaf into slices long ways (makes for easier sandwiches) or slice it into “cake” wedges which is always fun at dinner time! Kids love that!
Form your loaf!
Place the loaf on a trivet in your removable crock. Store the crock in the fridge, overnight until ready to cook the next day.
Four hours in and time to sauce.
Sauced and ready to rest for 5 -10 minutes before cutting and serving.
And why use the trivet? To keep your loaf out of all this fat! Much more healthy this way.