Meatloaf, meatloaf, meatloaf...

[Red Apple Guy]

I cooked Meatloaf-Haters Meatloaf in the ole Slow Cooker (4 qt) with excellent results.

I like this recipe when I'm in a mood for a giant italian meat ball. I subbed oatmeal for the bread crumbs for it's nutrition and fiber. The oatmeal slowly absorbed moisture and firmed up the meatloaf nicely.

To cook the meatloaf, I spray the crock with veggie spray and placed 4 small balls of crumpled aluminum foil in the bottom to lift the meatloaf free of juices. Also using foil (heavy duty) , I made a makeshift foil loaf pan and perforated the bottom with a small knife to drain juices.

I set the pot on "low" and 5 1/2 hours later, the meat was at an internal temp of 180F and was delicious. This loaf is firm, sliceable and great in sandwiches. It's not exactly the prettiest meatloaf I've made, but certainly convenient.

Try this with your favorite meat loaf or meatloaf recipe.

Red

[duonyte]

Love it and need to try it. A couple of markets have ground beef on sale this week, was going to buy to make chili for the cook-off, but will have to buy a little more!

[Red Apple Guy]

Ground veal was on sale at Publix, so I used 1 lb veal and 1 lb beef.

Red

[duonyte]

I think using a mix makes a difference. I like 1 lb beef, and 1/2 lb each of veal and pork. I cannot find veal sometimes, so will use ground turkey.