Darrells Crock Pot Meatloaf Food

DARRELL'S CROCK POT MEATLOAF

Steps:

• In a bowl, beat egg and milk.
• Stir in bread cubes, onion, green pepper, salt and pepper.
• Add beef and mix well.
• Shape into a round loaf.
• Place in a 5 qt Crock Pot.
• Spread ketchup on top of loaf.
• Arrange carrots around loaf.
• Peel a strip around each potato and place potatoes over carrots.
• Cover and cook on high for one hour. Reduce to LOW. Cover and cook for 7-8 hours or until meat is no longer pink, and vegetables are tender.

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.

CROCK POT MEATLOAF

Steps:

• To remove loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock.
• In a large bowl combine eggs, milk, bread crumbs, and soup mix. Mix well, then add meat. Mix thoroughly, then shape into a rectangle or oval that won't touch sides of crock. Place in crock. Cover and cook on low for 6 hours or high for 3 hours.

CLASSIC SLOW-COOKER MEATLOAF

Steps:

• Line 4 1/2- to 5-quart slow cooker with foil. Spray foil with cooking spray.
• In large bowl, mix all ingredients except ketchup. Shape mixture into loaf, and place in center of slow cooker. Spread ketchup over top.
• Cover; cook on Low heat setting 3 to 4 hours or until meat thermometer inserted in center of loaf reads 160°F. Remove meatloaf from slow cooker to serving platter. Cut into pieces to serve.

MELT-IN-YOUR-MOUTH MEAT LOAF

Steps:

• Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
• Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.

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.