Since we have a couple of crock-pots, Lisa decided that she wanted to try some slow cooking
recipes. So, she bought the Fix-It and Forget-It Our Best Slow-Cooker Recipes magazine. I looked through the magazine and saw the one thing that I wanted to try first. Meatloaf!

I found Ruth Ann’s Meet Loaf recipe and after looking it over, I decided that I would just handle it the same way I handle making my regular meatloaf. A couple of eggs, a couple slices of toasted bread broken into crumbs, a can of Del Monte diced tomatoes, a can of Hunt’s Meatloaf Sauce and some meat.  In this case, 2 lbs of beef and 1 lb of Jimmy Dean’s sausage.

The slow cooker recipe allows for cooking other items with the meat. For this, I got some red potatoes and baby carrots and a red onion. I chose baby carrots because they would be easy to put in the slow cooker and they are already peeled.  I probably could have chosen white potatoes, since I ended up cutting the red potatoes into smaller pieces so that they would fit around the edge a lot easier.  I figured the red onion would provide more flavor, but I think I would settle for a white onion the next time. Lessons learned.

To keep the meatloaf in place, I lined the slow cooker edge with a layer of baby carrots, then potatoes and then onions.  I only made the layer high enough to stick the meat in the middle, because trying to get the vegetables to stay up beyond that point would be impossible.

To make the meatloaf, I first mixed the sausage and the beef together.  It is important that you get this mixed well, so you don’t end up with a chunk of sausage in one bite. After that was mixed, I drained the can of diced tomatoes and mixed that in to the meat.  Then, I mixed the bread crumbs and eggs, which I mixed in a bowl before adding, into the meat. Finally I mixed 3/4 of the Hunt’s Meatloaf Sauce in the meatloaf.

I balled up the meatloaf as much as I could and placed it inside of the vegetable ring.  Then I started adding more layers of carrots, potatoes and onions until it was to the top of the slow cooker. I added some pepper at the top to taste.
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Since crock-pots and slow roasters are not exactly very accurate in their temperatures, because most have Low, Medium or High.  That really doesn’t tell you what you are cooking at. And you usually cook things for hours and not minutes, so the best thing to do is have a thermometer ready to check the meat temperature after the suggested cook time. The suggested cook time for the meatloaf is 9-10 hours and the temperature should be around 160F

After the 8-9 hours of cooking and checking to see if the meat was the approriate cooked temperature, I added the rest of the Hunt’s Meatloaf Sauce and then let it cook for another 10 minutes or so.  Normally, the oven would bake on the sauce, so probably the best bet is (if you can) take the slow cooker and put it in the oven for a 10 minutes.

All done.

I’m not sure if I will try this method again.  The meatloaf had a “earthy” taste to it, which was easily handled with some ketchup.  The onions didn’t handle the cooking as well as the carrots and the potatoes.  I think, as I mentioned above, that I might switch to white potatoes or even mashed potatoes. And, I would probably figure out some more spices to add to everything while cooking.