Sunday, November 27, 2011

Slow Cooker Meatloaf

I made this for lunch today and it was easy and awesome. Having done this I think almost any meatloaf recipe would work in the slow cooker as long as it follows the same proportions as this recipe. I have an Asian Meatloaf that I may have to adapt next.

Here's the meatloaf I made today.

1lb Sausage Meat (I used Jimmy Dean Hot)
1lb Ground beef ( I think mine was about 75%. Remember fat = flavor)
1 cup ketchup, divided.
1 (1.25oz) envelope dry onion soup mix
1/2 cup dry breadcrumbs (I used pre-bought Italian breadcrumbs)
1 Egg
Tin foil

In a large bowl, combine the sausage, beef, 1/2 cup of ketchup, soup mix, bread crumbs and egg. The only efficient way to do this is to stick your hands in and mix it together. If it bothers you that much get some surgical gloves.

When everything is well combined, shape into a loaf that will fit your slow cooker. Mine was slightly oval in shape.

Use scrunched up foil to make 3 or 4 cigar shapes that you will put inside your slow cooker on the bottom. Place the meatloaf on top of this. The foil lifts the meatloaf up out of the fat that drains from it as it cooks.

Cover and cook on low heat for 4-6 hours. The internal temperature needs to reach 160F for the meatloaf to have cooked through. I checked mine after 5 1/2 hours and it was fine.

Spread the remaining 1/2 cup of ketchup on top of the meatloaf 30 minutes before serving. Recover and continue to cook on low heat for 30 minutes.

It's a simple as that. I plan on trying other meatloaves in the future. If I get any really good ones I will post them here.

Happy eating.

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