Crock Pot Meatloaf
This meatloaf is a breeze to make, holds together and slices nicely - a problem I have had with meatloaves in the past. It is a sure winner from my mother-in-law, who is a fabulous cook. Feel free to experiment with Ro-Tel tomatoes or other ingredients.
This meatloaf is a breeze to make, holds together and slices nicely - a problem I have had with meatloaves in the past. It is a sure winner from my mother-in-law, who is a fabulous cook. Feel free to experiment with Ro-Tel tomatoes or other ingredients.
- Carbohydrate 10.510279167813 g
- Cholesterol 102.911680169203 mg
- Fat 16.8394415008242 g
- Fiber 0.532312496900558 g
- Protein 33.7430184174833 g
- Saturated Fat 7.00671383367297 g
- Serving Size 1 1 serving(s) (232g)
- Sodium 467.370321410144 mg
- Sugar 9.9779666709124 g
- Trans Fat 2.08644708559587 g
- Calories 338 calories
Step-by-step
- To remove loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock.
- In a large bowl combine eggs, milk, bread crumbs, and soup mix.
- Mix well, then add meat.
- Mix thoroughly, then shape into a rectangle or oval that won't touch sides of crock.
- Place in crock.
- Cover and cook on low for 6 hours or high for 3 hours.
The Flavor Foundation
Dry onion soup mix does the heavy lifting here by supplying both dehydrated aromatics and concentrated sodium without requiring fresh onions or garlic. Combining the dairy and eggs with the breadcrumbs first creates a panade that hydrates the starch granules, trapping moisture inside the ground beef proteins during the extended cooking cycle. Overworking the beef after addition develops tough myosin strands, so mix just until homogenous.Equipment and Extraction
Thermal management in slow cookers differs from conventional ovens because moisture cannot escape easily through dry heat. Line the ceramic insert with a wide strip of heavy-duty aluminum foil crossing the bottom and extending five inches up opposite sides to create a sling. This metal cradle allows a safe lift for the finished loaf without breakage after six hours on low or three hours on high.Common Pitfalls
Undercooking prevents the collagen in the lean ground beef from rendering properly, yielding a dense interior. Slicing immediately causes structural collapse, so let the meat rest for 15 minutes at room temperature before partitioning into six portions.
