Recipe: Basic Slow Cooker Meatloaf
by Molly Jo Realy @RealMojo68
Five simple ingredients. Three hours. Can’t-get-enough-of-it taste.
So, last month I promised y’all a new meatloaf recipe every month in 2017. But here it is, February, and you’re thinking (I can tell), “Where’s my meatloaf?! Where’s my recipe?!” Am I right?
Well, first. Thanks for not, you know, yelling through the blogosphere. Much appreciated. Second, aren’t you lucky. You’re gonna have two ~ yup, count ’em ~ two meatloaf recipes this month. Before the end of February, and just in time for Mardi Gras, I’ll share my Creole Meatloaf recipe.
But today, it’s all about the basics. Let’s face it. After the rush and scurry of the holidays, and during the cold weather rains and storms, we don’t always want or have time for complicated. But we still want good. Hearty. Delicious.
Ladies and Gentlemen, today I give you my wonderfully easy-peasy, palate-pleasing, no muss no fuss January (or should have been) Meatloaf.
I can’t believe how easy it is to put this together, and how not dry the meatloaf is. How flavorful, how . . . Well, I could continue but let’s just say you and your taste buds are gonna thank me for this.
Here’s a few tips:
- Shape the loaf into an oval. It will retain its shape while cooking.
- Crimp the foil around the edges of the slow cooker and gently press the lid into it.
And that’s it. Simple, right? Delectable, yes? How stinkin’ excited are we for another recipe? So tell me: Do you cook your meatloaf in an oven or a slow cooker?
And do you let your family lick the plates clean?
And Frankly, My Dear . . . That’s all she wrote!