For working mothers who, despite their hectic schedules, nevertheless want to provide a nutritious and delicious meal for their families, the invention of the crock pot has been a godsend. This has found a home in today’s kitchens since it allows the cook to leave the food to cook while they go do other things, and then come back to a hot supper. Meatloaf is a meal that benefits from being slow-cooked in a crock pot.
There are several ways to prepare them, and I’ve developed my own, starting with the basics and adding a few of my own special touches. I save this dish for rare occasions, but if you have a slow cooker on hand, you may have it whenever you choose. I’d like to give you some pointers on using the crock pot to make beef loaf before I give you the recipe.
Concise Advice:
Crock pot cooking is ideal for less expensive cuts of meat due to the extended, low heat that tenderizes the meat and reduces the fat content. And because it costs less, using it is a certain way to make ends meet.
To ensure even cooking, fill the slow cooker just halfway.
Make a 24-inch long, folded foil handle to help you lift the cooked beef loaf off the pan. Position at the base of the slow cooker so that the ends dangle over the rim.
If your crock pot doesn’t have a removable liner, you may make cleanup a breeze by placing a cooking bag coated with cooking spray in the bottom. Get one that has a detachable lining if you can.
Ingredients:
Pork ground to 1 pound
14 cup dry bread crumbs
Carrots, 1/2 cup, chopped
Green and red bell peppers, minced (6 tablespoons)
1/4 cup chopped onions
4-ounces of coarsely chopped garlic
1/2 jar dill relish
1/2 a banana
3 complete eggs
one-half cup of grated cheddar cheese
Simmer 3 Tbsp. of catsup
Salt and pepper to taste 1 tablespoon cornstarch dab of liquid seasoning
Three eggs, boiled and wrapped in aluminum foil quarters
Here’s the deal on that beef loaf:
Except for the hard-cooked eggs, combine all of the components in a large mixing basin.
Cut it up whichever you want. Spread out half the mixture on a sheet of aluminum foil; arrange the hard-cooked eggs in a circle in the middle; top with the remaining mixture. Roll up the foil firmly to form a log. If you want to seal the edges, give them a pat. Repeat with the remaining servings. (It is preferable that size the bread loaf fits into the slow cooker with adequate room for air to enable optimal cooking).
Crock pot on low and put the bread inside. (Place crumpled foil in the bottom of the saucepan to keep the bread out of the cooking oil drippings).
Cook the beef loaf on low for eight days with the cover on.
Allow to cool, then cut into rings & serve with a dipping sauce like catsup or mayonnaise, or your go-to condiment.
Yields four to six servings
You may serve it cold or gently cook it and cut it into rings to serve as an appetizer. The combination is great with hot, freshly cooked rice.
You may save any leftover meat loaf in the fridge and return to it whenever the urge strikes.
Tossing a Marichu