Growing up, my Mom always baked meatloaf in the oven. It was a traditional meatloaf with ground beef and cubed toast. My Aunt Forestine kicked it up a notch by adding cheese or using sausage with beef.
So for many years I baked my meatloaf like my Mom in the oven. As I began collecting slow cookers, I had the courage to try meatloaf in a slow cooker.
So I put the veggies on the bottom of the crock pot. Use whatever your family likes, for example carrots and potatoes diced, frozen vegetables, etc. The veggies end up with so much flavor and sometimes steal the show from the meatloaf. The veggies are a bit greasy from the meat on top, but still very tasty. Optional, you can also use the slow cooker lifting pan as pictures below left, for separation.
With some recipes, I don’t like to experiment. For example, I try to cook my Fritters the same way, instead of adding too many variations. When I cook scrambled eggs, I get bored and sometimes like to try a a different cheese or use buttermilk or sour cream.
The meatloaf that I am cooking for dinner tonight has some new ingredients. I did not have any fresh or canned carrots, so I used frozen mixed vegetables instead. I used 5 potatoes, diced and added some jalapeno peppers to the veggies and meat mixture for some heat.
Did you notice the gloves in the photos? The gloves are less than $2 for 5 sets and are really handy for chopping onions or mixing meatloaf. Garlic, put cloves in a plastic bag and crush them with a hammer.
Ground Beef, 1 lb
Sausage, 1 lb
2 Eggs, large or jumbo
Meatloaf Seasoning (Williams, recommended), 2 packages 1.25 oz. each, divided
Diced Onions, frozen, ½ cup
Stove Top Stuffing Mix (Kraft, recommended), 6 oz.
Beef Bouillon Cube (Knorr, recommended), 1 cube
Stewed Tomatoes Original Recipe with Onions, Celery & Green Peppers (Del Monte, recommended), 14.5 oz
Petite Cut Diced Tomatoes with Garlic & Olive Oil, 14.5 oz.
Fresh Cut Diced New Potatoes (Del Monte, recommended), 14.5 oz.
Carrots Sliced, 14.5 oz.
Tomato Soup (Campbell’s, recommended), 10 ¾ oz., or Tomato Paste, 12 oz.
Worcestershire Sauce, 1 tablespoon
Garlic 1-5 cloves
Celery Seed, ¼ teaspoon
Beat 2 eggs in large mixing bowl
Add 1 package Meatloaf Seasoning, Diced Onions and Stove Top Stuffing and mix well.
Put Bouillon Cube in bottom of 6-7 Quart Slow Cooker, add Sliced Carrots and Diced Potatoes, top with Worcestershire Sauce, Minced Garlic and Celery Seed
Add Ground Beef, Sausage, Stewed & Diced Tomatoes and remaining Meatloaf package to large bowl and mix well. This is a good time to use disposable gloves for mixing!
Add Beef & Sausage mix on top of Carrots/Potatoes. Cook on High for 4-4.5 Hours
Top with Tomato Soup or Tomato Paste during last 30 minutes of cooking time
PAPERBACK BOOKS BY SHALIMAR ALI:
Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)
The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)
The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)
The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)