Crockpot Meatloaf Recipe

Cold Day? This crockpot meatloaf recipe is very easy to make, tasty and filling I've used both ground beef and ground pork in this, but you could use one or the other. Serve with your vegetables of choice and a tasty gravy.



Preparation time:

Ten Minutes

crockpot meatloaf

Ingredients for Crockpot Meatloaf Recipe

One pound of ground beef (mince)
One pound of ground pork (mince)
Two eggs, beaten
Two slices of bread, de-crusted and cut into cubes
A finely chopped onion
Tomato puree
Dried sage
A little milk to moisten
Salt and pepper to taste

Cooking Method

Get a fairly large mixing bowl, add the beaten eggs, bread, milk, tomato puree, salt,pepper and sage. Add the ground beef, pork and onion and mix together well.

Line the base and sides of the crockpot with one piece of kitchen foil. This keeps the crock pot clean and makes it easy to get the meatloaf out in one piece.

Spoon the mixture in, forming it into a loaf. Don't let it touch the sides of the slow cooker. Meatloaf can become hard if in contact with the sides.

Cook on low for six to eight hours.

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Do you have a favourite slow cooker recipe for this? Would you like to share it?

Slow Cooker Beef Tips

Value cuts of beef to ask for are:
Shin: from the foreleg.
Leg: from the hind leg.
Brisket: from behind the foreleg,
Chuck (blade or clod): from the shoulder,
Neck: from the neck, and
Flank (skirt): from the belly area.

To brown beef ready for slow cooking, dip pieces in flour and then brown in a frying pan.

Fresh beef should be refrigerated at or below 40 degrees F. or 5 degrees C. as soon as possible.

In a fridge, fresh beef will keep for up to five days. (Check the use by date).

Beef intended for freezing should be frozen as soon as possible and used within six months.

Never cook beef from frozen in a slow cooker, the slow heat build up will encourage the growth of bacteria. Always defrost first.

Beef can be de-frosted in the refrigerator, by microwave, or in cold water. In the fridge, allow 5 hours per pound

Keep cooked beef in the fridge and use within two days.

Don't start cooking beef, (or browning), and then re-refrigerate to continue cooking at a later time.
Warming it up without finishing the cooking process starts bacteria growing which will not be killed in the refrigerator.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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