I’m always putting aside finds for shortcuts in preparing meals. Although I enjoy my time in the kitchen, there are times when I have other obligations that make time of the essence. This is a recipe that helps out on ‘one of those days’.
Meatloaf in the Crock Pot
About 1 ½ pounds of ground beef
3/4 cup milk (almond milk works fine, too)
1 cup dry bread crumbs
2 large eggs, beaten
1/4 cup finely minced onion (white, brown, or red, your choice!)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
½ teaspoon garlic powder
Pinch of chili flakes
Combine all the ingredients and form into a loaf size that will fit into your crock pot. Cover and cook on the low temperature for 5-6 hours. Sometimes, crock pot temperatures vary so check after four hours.
About 20 minutes before serving, combine the following:
½ cup tomato paste
2 tablespoons brown sugar
2 teaspoons dry mustard
1 tablespoon or water or broth
Mix well to combine and pour over meatloaf and cook on high for about 15 minutes.
If you prefer your meatloaf plain, you can skip this step.
*Add a half cup of grated cheddar cheese to the meat mix before cooking.
*Try using a spicy stir fry sauce instead of the recipe above for that last 15 minutes.
*A tablespoon or two of crumbled bacon in the meat mixture is most welcome.
*No dry bread crumbs? I’ve broken down a couple slices of sourdough bread into crumbs, toasted them very briefly under the broiler and used them with success.