Slow Cooker Meatloaf Weight Watchers Recipe 435 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!

BEST MEATLOAF | WEIGHT WATCHERS

Steps:

• Preheat the oven to 180°C / 160°C Fan / 350°F.
• Use 5 pumps of calorie controlled spray oil to grease a loaf tin (approx 9 inches by 5 inches)
• Place the ground beef, breadcrumbs, eggs, Worcestershire sauce, grated onion, minced garlic, black pepper, crumbled stock cubes/bouillon, milk and 2 tablespoons of the tomato ketchup into a large bowl.
• Mix with a wooden spoon (or your hands if you prefer) to combine all of the ingredients.
• Stir in the chopped parsley if using.
• The mixture will be wet but this leads to a moist, succulent meatloaf that is less inclined to crumble once cooked.
• Place the meat loaf mixture into the pre greased loaf tin and smooth the top.
• Mix the remaining 4 tablespoons of ketchup with the sugar, white wine vinegar and mustard to make a glaze.
• Spread half of the glaze on top of the meatloaf and set aside the rest for later.
• Place the meatloaf on the middle shelf of the preheated oven and cook for 50 minutes.
• Remove the meatloaf from the oven and spread over the remaining glaze.
• Place back in the oven for a further 25 minutes.
• Remove from the oven and let the loaf stand for 10 minutes or so before slicing it into 8 generous slices.

WEIGHT WATCHERS SOUTHWESTERN MEATLOAF CROCK POT

Steps:

• Coat 3 1/2-quart slow cooker with cooking spray. Tear off two lengths of aluminum foil long enough to fit in bottom of cooker and extend 3 inches over each side of cooker. Fold each foil strip lengthwise to form 2-inch-wide strips. Arrange foil strips in a cross fashion in cooker, pressing strip in bottom of cooker and extending ends over sides of cooker.
• Combine beef and next 5 ingredients; shape mixture into a loaf the shape of the slow cooker container. Place loaf in slow cooker over foil strips. (Foil strips become "handles" to remove meat loaf from slow cooker.)Make a shallow indention on top of meat loaf. Combine ketchup and salsa (chili sauce); pour over meat loaf.
• Cover and cook on low heat 8 hours or on high heat 3 1/2 to 4 hours. Use foil strips to lift meat loaf from cooker. Let meat loaf stand 10 minutes before serving.Yield: 8 servings/4 points.

FAVORITE SLOW-COOKER MEATLOAF (WW)

Steps:

• Cover a wire rack small enough to fit in the slow cooker with foil; spray the foil with non-stick cooking spray.
• Combine the meatloaf mix, onion, bell pepper, egg white, a 1/4 cup of the ketchup, bread crumbs, mustard, salt, and pepper in a large bowl; mix well.
• Shape meat into a 5 X 9 inch loaf.
• Place meat on the rack of a 5-6 quart slow cooker.
• Spread the remaining ketchup over the top of the meatloaf.
• Cook, covered until an instant read thermometer registers 160 degrees F. 3-4 hours on high or 6-8 hours on low.
• Transfer to a cutting board and cut into 8 slices.

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 /WEIGHT WATCHERS RECIPE - (4.3/5)

Steps:

• 1. Cover a wire rack small enough to fit in the slow cooker with foil; spray the foil with nonstick spray. Combine the turkey, onion, bell pepper, egg white, 1/4 cup of the ketchup, the bread crumbs, mustard, salt and pepper in a large bowl; mix well. Transfer the turkey mixture to the rack; form into a 5x9 inch loaf. 2. Place the meatloaf and the rack in a 5-6 qt. slow cooker. Spread the top of the meatloaf with the remaining 1/2 cup ketchup. Cover and cook until the meatloaf reaches an internal temp. of 165 degrees, 3 to 4 hours on high or 6 to 8 hours on low. Transfer to a cutting board ; cut into 6 slices.

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.