A tangy sweet and sour sauce tops this meatloaf cooked in the crockpot. You can make it the night before and refrigerate before turning it on in the morning. For those watching their carb intake, feel free to omit the crackers (or replace with Parmesan cheese) and brown sugar (or use a sugar substitute), and use a low-carb ketchup.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
Yield: 6 to 8 servings
Ingredients:
- Sauce:
- 1/2 cup ketchup
- 1 Tablespoon brown sugar
- 3/4 teaspoons dry mustard
- 1/4 teaspoon ground allspice
- .
- Meatloaf:
- 2 pounds ground beef chuck
- 1/2 pound bulk sausage, crumbled
- 1 large sweet onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup diced bell pepper (any color is fine)
- 1 (8-ounce) can tomato sauce
- 1 cup crushed saltine crackers (about 20 cracker squares)
- 2 large eggs
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon freshly ground tri-color pepper or black pepper
Preparation:
Whisk together ketchup, sugar, mustard, and allspice, mixing well. Set aside.
In a large bowl, mix together ground beef chuck, sausage, onions, garlic, bell pepper, tomato sauce, saltine crackers, eggs, Worcestershire, salt, oregano, and pepper until combined. Do not over-handle. Form into an oval meatloaf.
Position a rack (see Note) in the bottom of a large oval crockpot. Place the meatloaf on the rack and pour the sauce over the top. Cook on low for 8 hours, removing the lid during the last hour.
Yield: 6 to 8 servings
Note: If your crockpot does not have a rack, place the meatloaf directly on the bottom of the crock insert. Siphon off any collected grease with a bulb baster midway through cooking.
Peppered Crockpot Meatloaf Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
In a large bowl, mix together ground beef chuck, sausage, onions, garlic, bell pepper, tomato sauce, saltine crackers, eggs, Worcestershire, salt, oregano, and pepper until combined. Do not over-handle. Form into an oval meatloaf.
Position a rack (see Note) in the bottom of a large oval crockpot. Place the meatloaf on the rack and pour the sauce over the top. Cook on low for 8 hours, removing the lid during the last hour.
Yield: 6 to 8 servings
Note: If your crockpot does not have a rack, place the meatloaf directly on the bottom of the crock insert. Siphon off any collected grease with a bulb baster midway through cooking.
Peppered Crockpot Meatloaf Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
