Crock Pot Chipotle Meatloaf Recipes

Steps:

• Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
• Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Mix first 7 ingredients in a bowl. Be careful not to overwork, otherwise your loaf will be tough (hint for any meatloaf!).
• In another bowl, beat eggs with ketchup, sour cream and sriracha sauce. Add to meat mixture.
• Stir in cracker/breadcrumbs and cheese until just mixed inches.
• Shape into two loaves, place in crock pot.
• Mix tomato sauce and chipotle pepper, spread on top of loaf.
• Cook on med-low for 5 hours or until done.
• If desired, sprinkle some shredded Chipotle cheese on top of loaf about 10 mins before serving. You can also make a gravy out of the "juice" that results in bottom of pan by adding some beef broth and thickening with cornstarch.

Steps:

• Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
• Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
• Reduce heat and add garlic; cook for 1 minute.
• Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
• Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
• Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
• Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.

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.

Steps:

• Crush the crackers with a rolling pin or blender.
• In a bowl, mix together the crushed crackers, shredded cheddar, onion, green pepper, chili sauce, milk, eggs, salt, and pepper.
• Mix in ground beef, and form into a 7-inch round loaf.
• Place in crock pot.
• Cover and cook on low for 8 hours, or until done.