Peppered Meatloaf (slowcooker recipe)
By Survival Mom on Jan 26, 2010 with Comments 1
A tangy sweet and sour sauce tops this meatloaf cooked in the crockpot. You can make it the night before and refrigerate before turning it on in the morning. For those watching their carb intake, feel free to omit the crackers (or replace with Parmesan cheese) and brown sugar (or use a sugar substitute), and use a low-carb ketchup.Prep Time: 15 minutes
Cook Time: 8 hours
Ingredients:
- Sauce:
- 1/2 cup ketchup
- 1 Tablespoon brown sugar
- 3/4 teaspoons dry mustard
- 1/4 teaspoon ground allspice
- .
- Meatloaf:
- 2 pounds ground beef chuck
- 1/2 pound bulk sausage, crumbled
- 1 large sweet onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup diced bell pepper (any color is fine)
- 1 (8-ounce) can tomato sauce
- 1 cup crushed saltine crackers (about 20 cracker squares)
- 2 large eggs
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon freshly ground tri-color pepper or black pepper
Preparation:
In a large bowl, mix together ground beef chuck, sausage, onions, garlic, bell pepper, tomato sauce, saltine crackers, eggs, Worcestershire, salt, oregano, and pepper until combined. Do not over-handle. Form into an oval meatloaf.
Position a rack (see Note) in the bottom of a large oval crockpot. Place the meatloaf on the rack and pour the sauce over the top. Cook on low for 8 hours, removing the lid during the last hour.
Yield: 6 to 8 servings
Note: If your crockpot does not have a rack, place the meatloaf directly on the bottom of the crock insert. Siphon off any collected grease with a bulb baster midway through cooking.
Like to win free stuff?
Check out all our current giveaways here and visit our fitness site GirlGetStrong.com for even more groovy giveaways and contests!
Filed Under: Easy Recipe of the Month • Recipes
Loading ...
yummy!