All American Meatloaf Slow Cooker Food

SLOW COOKER MEATLOAF

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!

FLAVORIZED SLOW COOKER MEATLOAF

Steps:

• Combine ground beef, onion, bread crumbs, broth, egg, Parmesan cheese, 2 tablespoons ketchup, Worcestershire sauce, Italian seasoning, parsley, and garlic powder in a bowl using your hands. Form into a loaf. Center the loaf in the bottom of a slow cooker, leaving room on the sides.
• Coat meatloaf with 1/4 cup ketchup and surround with potatoes and carrots. Cook on High, about 2 hours. Reduce heat setting to Low; cook until meatloaf is no longer pink in the center and vegetables are tender, 4 to 6 hours more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

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.

CROCK POT ALL AMERICAN MEATLOAF

Steps:

• In a large mixing bowl, combine all ingredients, except the cheese and tomato paste.
• Shape half of the meat mixture into a loaf.
• Arrange 8 cheese strips on the meat, and top with the remaining meat, pressing the edges together to make a seal.
• Place in the Crock-Pot.
• Top with the tomato paste and the remaining cheese slices.
• Cover; cook on Low for 6 to 8 hours on Low or on High for 3 to 4 hours.

SLOW-COOKER MEATLOAF

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.

SLOWER COOKER MEATLOAF

Steps:

• In a medium bowl, mix together the ground beef, eggs, 3 tablespoons ketchup, onion soup mix and steak seasoning using your hands. Pat lightly into the bottom of a slow cooker. Spread remaining ketchup over the top. Cover, and cook for 6 to 8 hours on Low, or 4 hours on High.

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.

ALL-AMERICAN MEATLOAF; SLOW COOKER RECIPE

Steps:

• 1.Combine ingredients except cheese and tomato paste. Shape half of mixture into a loaf.
• 2.Arrange the cheese strips on the meat and top with remaining meat, pressing edges together to seal. Place in slow cooker.
• 3.Top with tomato paste. Cover; cook on Low 6-8 hours or High 3-4 hours.

ALL-AMERICAN MEAT LOAF

Steps:

• Saute green pepper and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; cool to room temperature., Preheat oven to 350°. Add eggs, milk, bread, cheese, rosemary, salt and pepper to sauteed vegetables. Crumble beef and pork over mixture and mix well., Pat into 2 greased 9x5-in. loaf pans. Combine ketchup, brown sugar and vinegar in a small bowl. Spread over tops. , Bake, uncovered, 50-55 minutes or until no pink remains and a thermometer reads 160°. Let stand 10 minutes before slicing. Freeze option: Shape meat loaves in plastic wrap-lined loaf pans; top with ketchup mixture. Cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. Freeze up to 3 months. To use, partially thaw in refrigerator overnight. Preheat oven to 350°. Unwrap meat loaf and place in pan. Bake, uncovered, 1-1/4-1-1/2 hours, or until a thermometer reads 160°.

ALL AMERICAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, quick oats, onion, milk, eggs, 1/4 cup ketchup, parsley, garlic, salt, basil, and black pepper together in a large bowl until thoroughly combined; pat the mixture into a 9x5-inch loaf pan.
• Bake meatloaf in the preheated oven until firm and no longer pink inside, 1 to 1 1/4 hours. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
• Remove from oven, spread 2 tablespoons ketchup over loaf, and top with Cheddar cheese slices; return to oven and bake until cheese has melted, about 5 more minutes.