Fast prep, super moist, even better leftovers…
I am all about easy recipes here, and this one fits the bill for easy and cost effective. While shopping I noticed a sale on ground chicken. No offense to ground chicken, but it simply isn’t the most interesting meat to cook with. The good news is that it works great for a meatloaf, which in turn works great for all sorts of easy leftovers. I personally cut mine into spears and eat cold. I like finger foods. You can just as well use ground beef or pork (or a mixture) for your slow cooker meatloaf, yet do use a very lean cut. The extra fat will simply cook off in the slow cooker anyways. This is a good recipe to get the kids in the kitchen to help with, especially for when you need to mix all the ingredients together by hand. Make the children get messy I say! Also “icing” the loaf with the tomato sauce is kind of fun. Yes, I am completely aware that I have an unnatural enthusiasm for my slow cooker.
What you need:
- 2 pounds of lean ground meat (ground chicken works really well for this, as would lean turkey).
- 2 eggs, beaten.
- 4 ounces of bacon, crisped and chopped.
- 1/2 of a small white onion, small dice.
- 4 green onions, chopped.
- 2 stacks of celery, sliced thinly or chopped.
- 2 tsp of dried oregano
- 1 tsp of black pepper
- 1 tsp of thyme
- 2 tsp of smoked paprika
- 2 tsp of garlic powder
- 1 small can of tomato paste (can also use 1/4 cup of tomato sauce).
- 2 to 3 tbsp of dijon mustard.
- 2 tsp of smoked paprika.
- 2 tsp of garlic powder.
- 1 tsp of apple cider vinegar.
How you assemble your loaf of meat:
- Cook your bacon until brown and crispy, then chop it up good.
- In a large bowl combine your ground meat, beaten eggs, bacon, veggies and seasonings.
- Mix everything together by hand, forming a loaf.
- Place your loaf in your slow cooker and press it down so that the top is flat and you have about of inch of space between the loaf and the sides of the slow cooker.
- Mix your tomato sauce ingredients together and spoon them over the loaf. Use a spoon or a knife to frost the loaf’s top as evenly as possible.
- Cook on low for 4 to 6 hours.
- Post in comments any modifications you make to this recipe or awesome ways you use the leftovers in your lunches!
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