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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 10 |
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I have 3 kids on 3 different sports teams, so during baseball season I do a lot of crockpot cooking since it seems like I'm always on the run. I was intrigued by the idea of cooking meatloaf in the crockpot but the couple of recipes I tried were very greasy and fell apart too easily. I came up with this recipe that my family really enjoys. I think the potatoes on the bottom are really key to the success of the result because they keep the meat up off the bottom and let it cook out of the liquid. I know the recipe is going to seem like too little liquid to start with, but the crockpot retains all the liquid inside and really is enough. Let me know what you think. Ingredients:
1 1/2 lbs lean ground beef (i use 93% lean) |
2/3 cup breadcrumbs (i use crushed crouton for extra flavor) |
1 egg |
2 tablespoons sour cream |
1 ounce dry onion soup mix (i use 1 lipton packet) |
1 teaspoon garlic, minced |
1 teaspoon salt (or to taste) |
1 teaspoon pepper |
5 medium potatoes, peeled and cut into 1/2-inch slices |
1 sweet onion, cut into 1/2-inch slices |
salt and pepper |
1 (10 1/2 ounce) can cream of mushroom soup |
1/2 cup cheese, shredded (i use sharp cheddar) |
1 teaspoon garlic, minced |
Directions:
1. Spray crockpot with non-stick cooking spray to help make clean up easier. Layer sliced potatoes and onions on bottom.
2. Mix all the meatloaf ingredients together really well. I use an electric mixer to make sure everything is evenly mixed.
3. Shape into an oval loaf and lay on top of the potatoes and onions - try to not let it touch the sides of the crock to prevent the heat of the crock from overcooking the meatloaf.
4. Mix all the topping ingredients together and spoon on top of the meatoaf. Cook on high for an hour, then turn the crockpot down to low and cook an additional 4-5 hours or till its done all the way through.
5. Add a salad and dinner is complete! Enjoy.
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