This is a nice meatloaf to have going when we have friends over to help too, because it makes a pretty big portion. When I know we are going to have a really big group, I will make it even larger. The crock pot can hold a pretty decent sized meatloaf, and I want to make sure that there is enough to go around. Just make sure to allow for a bit longer cooking time if you are making a bigger one so that it has time to cook all the way through. Check out what they are saying about this recipe over at Julies Eats & Treats:
“I had been wanting to make a meatloaf in the slow cooker for some time, and I am so glad I finally did. This will be happening again.”
Have you ever done a slow cooker meatloaf before? If you haven’t, this is a great one to try!
Ingredients
1 1/2 lbs ground beef
1 large egg
3 garlic cloves, minced
1/4 cup milk
1/4 cup Heinz ketchup
1/2 cup breadcrumbs
1 tbsp. oil
1/4 cup finely chopped sweet peppers
1 small onion, diced
1 small carrot, finely chopped
1 celery stalk, chopped
3 tsp. powdered Hidden Valley ranch seasoning
Salt and pepper
7 slices Hormel bacon
2 lbs potatoes, chopped very small (optional)
Instructions
Place a large frying pan over medium-high heat. Add oil, and when hot, stir in onion, carrot, peppers, and celery. Cook for 5-7 minutes, stirring frequently, until softened.
Combine all ingredients except bacon and potatoes in a large mixing bowl. Mix until JUST combined. Mixing too much will result in tough meat.
If using potatoes, add them to the bottom of the slow cooker. Pour meat over top and form into a rectangular shape using your hands. Cover meatloaf with bacon and cook on low for 6-8 hours, or on high for 3-4 hours.
Carefully move meatloaf to a baking sheet and broil in oven until desired bacon-crispiness is met!
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Quick Tip: Leave the veggies out and do them up as a side dish separately.
Thanks again to Julies Eats & Treats for this uniquely tasty recipe.
