Darrells Crock Pot Meatloaf Recipes

Steps:

• Peel and cube potatoes.
• Line the bottom of the crock pot with potatoes.
• In a large mixing bowl, beat eggs, ketchup and mustard together.
• Add ground beef, onion soup mix, and stuffing or bread crumbs to the egg mixture and mix all together well.
• Shape meat mixture into two loaves and place in crock pot on top of potatoes.
• Drizzle ketchup on the top of the loaves.
• Set crock pot to high for an hour or until you leave, then set to low for 8-10 hours.
• Enjoy!

Steps:

• Combine eggs with milk, bread crumbs, onion, salt, and sage, and meat.
• Mix well and shape into a 9x5 inches.
• rectangle or oval.
• Carefully place into slow cooker pot.
• Cook on low for about 6-7 hours.
• Combine sauce ingredients and pour over meat loaf and cook on high for about 15 minutes.

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:

• 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:

• If necessary, cut roast to fit into a 3 1/2 to 4 quart crockery cooker.
• In a large skillet brown roast on all sides in hot oil.
• Transfer to cooker.
• Add the water to cooker.
• Sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper.
• Cover and cook on high heat setting for 5 to 6 hours or on low heat setting for 10 to 12 hours, until meat is tender.
• Transfer roast to a serving platter, reserving juices; cover roast and keep warm.
• Pour cooking juices into a glass measuring cup; skim off fat.
• Measure 1 cup of the reserved juices.
• For sauce, in a small saucepan stir together yogurt and flour until well combined.
• Stir in the 1 cup reserved cooking juices and remaining dillweed.
• Cook and stir until thickened and bubbly.
• Cook and stir 1 minute more.
• Serve meat with sauce and noodles.

Steps:

• Combine the first three ingredients and simmer for 5 minutes, until blended.
• Add meatballs and simmer, covered for about 45 minutes.
• CROCK POT: For the crock pot, prepare sauce as above. Put meatballs (they can be frozen meatballs) into crock pot, pour sauce over and cook on low for 8 to 12 hours.