Dinner Dash: Crockpot Cooking – This Ain't Your Mama's (Crockpot) Meatloaf
Cooking is a lot like writing, especially when you do both everyday. Sometimes you just get stuck on what to do. We certainly did and that’s when we remembered (like a good freezer meal plan), we had stashed away a bunch of reader submissions (for occasions just like this one where we just got stuck).
Submitted by Rachel of www.busymommymedia.com so we’re pretty darn sure she knows what she’s talking about when it comes to a Dinner Dash!
“This is my favorite crockpot recipe because it is easy, can be prepared ahead of time, and it is absolutely delicious. This is not your typical meatloaf recipe.”
We love this recipe because it includes a make-ahead freezer option that allows you to double the batch and stash extra in the freezer for a really busy day (and our kitchen test proves it is a delicious version of an old favorite)!
This Ain’t Your Mama’s (Crockpot) Meatloaf
3/4 cup milk
2/3 cup seasoned breadcrumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1-1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
In a large bowl combine the first six ingredients. Crumble beef over mixture and mix well. Mixture will be moist. Shape into a round loaf; place in a 5 qt slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees.
In a small bowl whisk the ketchup, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting. 6 servings.
Variation: Substitute basil and black pepper for the rubbed sage and leave out the ground mustard.
Freezer Meal Option
Make meatloaf according to directions. Shape the meatloaf and without cooking, place it in a freezer bag. Freeze the meatloaf raw. When ready to cook, thaw in the fridge over night and place in the crockpot in the morning.