CROCK POT MEATLOAF
This meatloaf is a breeze to make, holds together and slices nicely- a problem I have had with meatloaves in the past. It is a sure winner from my mother-in-law, who is a fabulous cook. Feel free to experiment with Ro-Tel tomatoes or other ingredients.
Provided by ToiCara
Categories Meat
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 5
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-COOKED MEXICAN MEAT LOAF
Chopped onion and garlic plus spicy seasonings add outstanding flavor to this attractive round loaf. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut three 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 2 tablespoons ketchup, Worcestershire sauce, saltines, onion, garlic, paprika, salt, pepper and cayenne. Crumble beef over mixture and mix well. , Shape into a round loaf. Place in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 4-5 hours., Using foil strips as handles, remove the meat loaf to a platter., Spread remaining ketchup over top.,
Nutrition Facts : Calories 222 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
CROCK POT MEXICAN MEATLOAF
Being without a kitchen while we remodel I'm having to get creative about finding/inventing new tastes from my crock pot. This is the most successful invention so far. The kids loved it hot and then ate the leftovers for lunches so fast I hardly got any. LOL I used a 6qt, oval crock pot and 4lbs of meat to feed my large family. If you want to halve the recipe you're on your own about how to cook it because I'm sure it would burn or dry out in a 6qt oval.
Provided by 3KillerBs
Categories Poultry
Time 7h10m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything except the salsa and the cheese together, blending very well.
- Put into a 6qt, oval crock pot. Form an oval donut shape that does not touch the outer walls and has a hollow in the middle the size of a small woman's fist all the way to the bottom.
- Pour the salsa over the meat. Cook on high for 3 hours then turn down to low to finish for another 4-5 hours. Open the pot, top the meat with the shredded cheese, cover, and cook on low another half hour.
- Serve either nacho style over corn chips or wrapped in flour tortillas. I recommend a salad and the usual taco fixings on the side.
Nutrition Facts : Calories 385.1, Fat 21.1, SaturatedFat 8.2, Cholesterol 167.2, Sodium 468.4, Carbohydrate 9.6, Fiber 1.5, Sugar 2, Protein 38.6
CROCK POT ALL AMERICAN MEATLOAF
Make and share this Crock Pot All American Meatloaf recipe from Food.com.
Provided by BeckyF
Categories Meat
Time 8h25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine all ingredients, except the cheese and tomato paste.
- Shape half of the meat mixture into a loaf.
- Arrange 8 cheese strips on the meat, and top with the remaining meat, pressing the edges together to make a seal.
- Place in the Crock-Pot.
- Top with the tomato paste and the remaining cheese slices.
- Cover; cook on Low for 6 to 8 hours on Low or on High for 3 to 4 hours.
Nutrition Facts : Calories 566.4, Fat 27.5, SaturatedFat 13.5, Cholesterol 183.4, Sodium 1469.5, Carbohydrate 39.1, Fiber 2.3, Sugar 12.9, Protein 40
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SLOW COOKED MEXICAN MEATLOAF - FRAMED COOKS
From framedcooks.com
Reviews 28Category DinnerCuisine MexicanTotal Time 8 hrs 15 mins
- Place ground beef, crumbled corn chips, taco sauce, egg, cheese and seasoning in a bowl and mix together until just combined – you don’t want to overwork the meat.
- Shape into a loaf and place in the slow cooker. (If you want to be able to slice your meatloaf when it is done, first line your slow cooker with a foil sling, which is a double sheet of foil that extends over the outside edges of your cooker. Place the loaf in the center of the sling, making sure it doesn’t extend over the sides.)
- Place the cover on the slow cooker and cook for 8 hours on the low setting. Let the meatloaf rest for ten minutes.
- If you have used the sling, gently grasp both ends and carefully lift out the meatloaf, transfer to a cutting surface and slice it. If not, just scoop out spoonfuls of the meatloaf directly from the cooker, making sure to get some of the crunchy bits from the surface as well as the tender inside.
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5/5 (3)Total Time 20 minsCategory Main CourseCalories 249 per serving
- Place the ground beef and turkey in a large bowl. Add the breadcrumbs, egg, sour cream, taco seasoning and green chiles.
- Trim the veggies and cut into large rough chunks. Place the veggies in the food processor and puree until very smooth. Pour the vegetable mash into the bowl.
- Use your hands to mix the ingredients until very smooth. There should be pockets of ground meat of veggies that are not fully blended.
- Shake the mixture into a thick log and place in the bottom of a large oval slow cooker. Pour the Old El Paso Red Enchilada Sauce over the top. Cover the crock and turn on low.
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