A slow cooker is a Sunday afternoon’s best friend. Oh, I know. It’s Sunday, you have all day to cook and play in the kitchen. Why use your slow cooker? Well what if you do want to play in the kitchen, and by play, I don’t mean cook dinner. I mean, maybe bake or try making homemade pasta or pickles. Something fun. Or maybe you want to play outside. Or maybe you want to lie on the couch and read. Or maybe you have 5 episodes of Real Housewives of Orange County to get caught up on. See? See the beauty of slow cooker Sunday!
With all this ridiculously cold weather in the south, I wanted comfort. What is more comforting than meatloaf and potatoes? I had never made meatloaf in the slow cooker, and I wasn’t sure how it would turn out.
But it was wonderful. My meat was pretty lean, grass fed stuff, so there wasn’t a lot of grease. This recipe was also wonderful. Unique. Not your every day meatloaf. A nice change of pace. This recipe can be found in:
|Not Your Mother’s Slow Cooker Recipes for Entertaining|
Jan’s Tuscan Meatloaf and Roasted Red Potatoes
- 1 1/2 pounds ground sirloin
- 2 large slices white bread
- 3/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/3 cup minced fresh Italian parsley
- 1 1/2 t salt
- 3/4 t freshly ground black pepper
- 1 t sweet paprika
- 3/4 t crumbled dried oregano
- 3/4 t crumbled dried basil
- 1/2 t fennel seeds
- 6-8 medium-sized red potatoes quartered
- 2 T unsalted butter, melted
- 1/2 cup ketchup
Place the beef in a large mixing bowl. Tear the bread and process in a food processor until reduced to crumbs. Transfer to the bowl, add the onion, garlic, parsley, salt, pepper, 3/4 teaspoon of the paprika, the oregano, basil, and fennel. Using your hands or a large fork, mix gently, but don’t compact the meat.
Make an aluminum-foil cradle that will help you easily remove the meatloaf. Tear a sheet of foil that is about 20 inches long. Place the foil along the edge of the counter and tear in half the long way. Fold each piece in half lengthwise, then again in half lengthwise. Place the foil strips in the crock in a cross shape, centering them. The edges of the strips will hang over the edge of the crock. Place the meat mixture in the crock on top of the strips. Shape the meant into an oval or round loaf depending on the shape of your cooker. Bend the strips in toward the meatloaf so they will not prevent the cover from closing properly.
In a small bow, toss the potatoes with the melted butter and the remaining 1/4 teaspoon paprika; arrange on top of the meatloaf. Cover and cook on low about 6 hours.
About 30 minutes before the cooking time is over, pour the ketchup over the meatloaf. You can remove the potatoes at this point (but I didn’t).