Crock Pot Meatloaf

 

Photo shared by CE Watson

Crock Pot Meatloaf

     Shared by Cris Watson

1 ½ lb very lean ground beef (or ground turkey)

1 large egg

½ cup panko crumbs or dry bread crumbs (unseasoned)

½ cup finely chopped onion

1 cup crushed tomatoes (drained)

½ tesp crushed Basil

½ tesp salt

½ test pepper

½ tesp McCormick Montreal Chicken 

1/4 cup ketchup (optional)

Aluminum foil A LARGE ENOUGH PIECE TO LINE THE CROCK POT AND COVER AND SEAL THE MEATLOAF.

1. In large mixing bowl, beat egg.  

2. Add in all ingredients and mix well.

3. On a large piece of aluminum foil, put the meatloaf mix and shape into circle or oval that will fit into the crock pot.  

4. Spread ketchup over meatloaf mix.

5. Pull aluminum foil up over the meatloaf mixture leaving at least 1 inch of space between the top of the mixture and the foil. Carefully fold over all the edges of the foil to seal in the meatloaf mixture.

6. Put foil wrapped meatloaf into the crock pot.

7. Cook on HIGH for 3 hours.  

8. Open the top of the foil and carefully drain off excess fat or liquid from the meatloaf.

9. Leave the foil open, return the lid to the crock pot and cook about half hour while you are preparing the side dishes.  

10. The meatloaf will not have a brown top crust.  If you want the top browned, carefully lift the foil wrapped meatloaf out of the crock pot and onto a cookie sheet.  Put under the oven broiler (set on low) and carefully brown the top of the meatloaf to desired brown-ness.

11. Cool the meatloaf for about 10 minutes.  Cut into serving slices and move to a serving plate.

12. ENJOY!

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