Do You Have a Pot to Crock In?

Me, I have two. 😉

I love my CrockPot. Mine are just 3 1/2 quart size, but that suits us just fine for most everything we want to use them for. One has a removable crock, which makes clean-up ever so much easier; my other, older one doesn’t. Regardless of whether the crock in your slow cooker removes or not, slow cooker liners really help make clean-up a breeze:

Slow cookers offer a handy, easy way to have a delicious meal cooking while you’re off doing something else, be it working, making a quick day trip, or simply doing something fun — yet you can still sit down to a nice meal, even a company-worthy meal! — when you’re ready. And it will do it all without overheating your kitchen, either — which is a lifesaver for us  when we’re suffering through miserable heat and humidity.

I cook a lot of different things in my CrockPot, from soups, stews, and roasts to even meatloaf and sometimes a dessert!

I have many, many variations on meatloaf.

OOOPS! Wrong Meat Loaf. Sorry, Mr. Meat! 😉

I mean this kind:

My recipe for Magic CrockPot Meatloaf was inspired by a recipe in the little booklet that came with my first CrockPot years ago. It is a family favorite when we’ve got hungry appetites to feed. The flavor is very reminiscent of a roast. Leftovers make excellent sandwiches and freeze well, also, as long as you seal the packages well against freezer burn. Our son (well, he’s my step-son, technically) began thinking of it as his “welcome home” meal, as I had a tendency to prepare this for our supper whenever we’d be pick him up from the airport when he would return home from visiting his late mom’s family. To date, I’ve only ever made it with beef, but I think turkey would work just as well. And when you walk in the door, you’ll say “Oh, that smells yummy!”

Magic Crock Pot Meatloaf (Serves 6 to 8 )

  • 2 pounds lean (93/7 or greater) ground beef OR 93/7 ground turkey
  • 1 egg or equivalent in egg substitute
  • 1 package (4 servings) brown gravy mix (if making with beef) OR turkey gravy (if making with turkey)
  • 1 package onion soup mix
  • Plain bread or cracker crumbs, if needed
  • Splash of milk or wine, if needed
  • Seasonings to taste: Worcestershire sauce, parsley, garlic powder & pepper (no additional salt needed because of soup & gravy mixes); if making with ground turkey, add in some sage
  • 3-6 potatoes (depending upon size of potatoes and your slow cooker), scrubbed but not peeled
  • 3 to 4 carrots, peeled & sliced in quarters or sixths or baby carrots
  • Quartered or sliced onion, if desired
  • 1 can/jar of mushrooms, drained, or fresh mushrooms, sliced if desired
  1. Beat egg. Add gravy mix, onion soup mix, and spices; mix thoroughly.
  2. Add ground meat and mix thoroughly. Add splash of milk or wine if need; add bread or cracker crumbs if mixture is too liquid.
  3. Shape into a large, round loaf that will fit into your slow cooker.
  4. If you have a rack that will fit, place it in the bottom of the Crock Pot.
  5. Make two long foil strips (fold the aluminum foil over three to four times to strengthen them).  Strips should be long enough to rest in the bottom of the CrockPot and hang over the edges.
  6. Place foil strips in Crock Pot (on top of rack, if you have one) in a cross-shape; these will enable you to lift out the meatloaf once it has cooked. Ends of foil strips should go up sides of Crock Pot and reach past the lid, once it’s put on.
  7. Place meatloaf into Crock Pot, on top of foil strips. Top with potatoes (prick potatoes with a fork to prevent their exploding in the Crock Pot), carrots, onion, and mushrooms (if desired). Sprinkle all with parsley and pepper.
  8. Cover and bake on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
  9. The end result will taste very much like a roast — ‘though the veggies cooking on top of the meatloaf do give the meatloaf a rather”indented” look on top 😉 Potatoes may be mashed with the skins on, if desired, or left whole or cut into halves or quarters.
  10. Terrific with some packaged brown or turkey gravy, a green vegetable, and rolls or biscuits. Leftovers make delicious sandwiches.Leftovers freeze well.

Make It Ahead of Time: You can mix up the meatloaf the night before and put it in the Crock Pot in the ‘fridge, then top with the veggies the next morning and cook as directed.


About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Beef, Main Dish, Meatloaf, Turkey and tagged , , . Bookmark the permalink.

2 Responses to Do You Have a Pot to Crock In?

  1. LinnieGayl says:

    I have one crock pot (plenty for me 🙂 ) and do make good use of it. I mostly use it for soups and stews, but have also done roasts in it a few times. The funny thing is, until I read your post, I’ve only ever used my crock pot in the winter. I don’t know why, but it simply never occurred to me that using it in the summer would keep my place cool, but give me some yummy food. I’m definitely going to have to remember that when the weather warms up (if it ever does).

    • MissieLee says:

      Linnie, spring will come, I promise! And before you know it, we’ll be complaining about the heat. 😉

      I will do my best to post some CrockPot recipes in the warmer months, as well, to help you remember that it can be a low-heat way to cook in the warmer months, as well. 🙂

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