Cinnamon Recipe Crock Pot Recipe For Meatloaf

THE BEST CROCK POT MEATLOAF

Steps:

• Line the crock pot with a large piece of heavy-duty foil, spray with cooking spray, and set aside.
• In a large bowl add the grated onion, milk, eggs, brown sugar, ketchup, bbq sauce, Worcestershire sauce, garlic powder, salt, and pepper.
• Whisk this mixture until fully combined.
• Add in the breadcrumbs. Stir in the breadcrumbs until mixed well.
• Next, add the ground beef.
• Using your hands, mix everything together until well combined but do not overmix.
• Add the mixture to the aluminum foil in the slow cooker, and form it into a long oval shape, set aside.
• In a small bowl add the ketchup, bbq sauce, and brown sugar. Whisk this mixture together to make the glaze.
• Brush half of the glaze on top of the meatloaf. Cook on low for 6 hours or until the internal temperature reaches at least 165°F.
• Take the meatloaf out of the crockpot using the foil to help lift it out. Place on a sheet tray and brush the remaining glaze on top.
• Broil until the glaze is bubbly and starts to brown slightly. Serve with optional parsley garnish.

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.

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.

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.

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.

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.

FLAVORIZED SLOW COOKER MEATLOAF

Steps:

• Combine ground beef, onion, bread crumbs, broth, egg, Parmesan cheese, 2 tablespoons ketchup, Worcestershire sauce, Italian seasoning, parsley, and garlic powder in a bowl using your hands. Form into a loaf. Center the loaf in the bottom of a slow cooker, leaving room on the sides.
• Coat meatloaf with 1/4 cup ketchup and surround with potatoes and carrots. Cook on High, about 2 hours. Reduce heat setting to Low; cook until meatloaf is no longer pink in the center and vegetables are tender, 4 to 6 hours more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

CROCK POT MEATLOAF

Steps:

• Place the milk and the bread in a large mixing bowl, and let stand until the bread has adsorbed all the milk.
• With two forks, break the bread into crumbs.
• Beat the ground beef into the crumbs until well mixed.
• Make a hollow in the center of the meat and break the eggs into it.
• Beat the eggs a little; then grate the onions into the eggs.
• Add garlic, salt, pepper and mustard.
• Beat the eggs into the beef.
• Shape into a round cake and place in the slow cooker.
• Drain the tomatoes, and place them on the meat.
• Cover and cook on Low for 5 to 7 hours.

HEALTHY SLOW-COOKED MEAT LOAF

Steps:

• Cut four 20x3-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 3-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the bread crumbs, 1 cup spaghetti sauce, egg, onion, and seasonings. Crumble beef over mixture and mix well. Shape into a loaf; place in the center of the strips. , Spoon remaining spaghetti sauce over meat loaf. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Using foil strips as handles, remove meat loaf to a platter.