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Slow Cooker Meatloaf

Slow Cooker Meatloaf

Charleston was a little confused this past week, as it seemed to believe it was March or April instead of January.  I have spent the past week seeing one winter storm alert after another (for other areas of the country) on weather.com, yet it was sunny and in the mid-to-upper 70s for a week straight in Charleston.  While my parents and twin brother would tell me on the phone that they hadn’t seen the sun in days, as it was raining constantly in metro-Atlanta this week, Craig and I enjoyed a taste of spring weather.  Now, I am definitely the type of person who likes to enjoy all the seasons, but let’s be honest.  Charleston doesn’t have a real winter.  There’s no snow, but instead the occasional cold rain.  So if I can’t enjoy a real winter, anyway, I will gladly take the spring-like weather in January. 🙂

We went to the beach last weekend to enjoy the weather.  It was actually probably one of the "cooler" days of our spring weather, but we had a great time walking Jada on the beach before heading out to grab dinner at a local taqueria we love.

We went to the beach last weekend to enjoy the weather. It was actually probably one of the “cooler” days of our spring weather, but we had a great time walking Jada on the beach before heading out to grab dinner at a local taquería we love (Zia Taqueria).

However, yesterday was our last day of really warm weather, and last night the temperature dropped way down (comparatively, at least), and today, it is cold.  Our high is in the 50s.  Yuck.  So, to make the transition back to Charleston-winter weather a little easier, I made meatloaf with mashed potatoes and broccoli for dinner last night – a serious winter comfort food!

I had only made meatloaf one other time since Craig and I got married, and I unfortunately lost that recipe (it was right before I started blogging, so I didn’t have it here).  I was going to use my mom’s recipe, but then I decided that I wanted to make my meatloaf in the crock pot instead.  I knew I wouldn’t really have a lot of time to make the meatloaf and mashed potatoes after work if we wanted to eat at a decent time, so the crock pot would allow me to just make the meatloaf in the morning, and then make the mashed potatoes after work.  So, it was time to try a new recipe!  It turns out that although Craig did enjoy the meatloaf I had made for him once before, he is now glad that I lost that recipe because he says this was waaaaayyyy better!  So, I figured I better go ahead and blog this meatloaf recipe so that I don’t lose it as well. 😉

Slow Cooker Meatloaf

Recipe from: Group Recipes

Ingredients

Meatloaf

  • 1.5 lbs ground beef
  • 2 eggs
  • 3/4 cup milk
  • 1 cup bread crumbs
  • 2 tsp chopped onion
  • 1/2 tsp sage

Glaze

  • 1/4 cup ketchup
  • 2 Tbs brown sugar
  • 1 tsp mustard
    • I used spicy brown mustard because that’s what I had, but spicy brown or regular mustard will work fine.
  • 1 tsp Worcestershire sauce

Directions

  1. Spray slow cooker with cooking spray.
  2. Combine eggs, milk, bread crumbs, onion, and sage.
  3. Crumble in ground beef into the egg mixture and mix well.
  4. Form the beef mixture into a loaf in the center of the crock pot, making sure to leave space between the loaf and the edge of the crock pot.
  5. In a small bowl, mix ketchup, brown sugar, mustard, and Worcestershire sauce.
  6. Spoon the glaze over the loaf.
  7. Cook on low for six hours.

Making Crock Pot Meatloaf

Slow Cooker Meatloaf

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Stuffed Green Peppers in the Crock Pot

Stuffed Green Peppers in the Crock Pot

Since Craig and I got married, I definitely became an intense sale shopper.  Every week, I pull up the Publix and Bi-Lo weekly ads, compare prices, and make a shopping list for each store based on the best sales.  A lot of times, the best deal means buying more of an item, like “value-packs” of meat.  This isn’t a problem for me, except with the ground beef.  I never take the time to separate the ground beef before I freeze it, because I really like dealing with raw meat as few times as possible.  I’d rather just cook all the meat up at once and plan to eat ground beef more frequently that week than having to touch the raw meat in order to separate it and THEN touch it again for each of the meals that I’m making.  It may seem lazy, but it’s really because I’m so paranoid about having the kitchen completely sanitized after touching raw meat.  It’s not just about washing my hands.  I have to wash my hands, wipe down the counters, then go back and use Lysol wipes on the counters and anything on them, and then I scrub and use Lysol wipes on the trashcan, its lid, and the sink.  And I generally like to do this before I move on to preparing any other part of the meal if possible.  It takes a surprising amount of time when were in the middle of trying to prepare dinner.  I’m sure my paranoia has to do with all the research I did and documentaries I watched as a health major, so I guess I can thank my Furman Professors for making me like this.

So since I made taco salads for Craig and myself last Saturday, I had to decide what I was going to do with the rest of the ground beef. At first I thought about making one of our typical week-night dishes, like dirty rice, but then I remembered this recipe!  I had been wanting to try stuffed green peppers in the crock pot for quite some time, so I was excited to finally give it a try.  I browned all the meat on Saturday, and then separated it into to halves.  I seasoned the first half for taco salads that day, and then I saved the second half for this recipe on Sunday.

This recipe was incredibly easy, and I was quite happy with how it turned out.  Craig really loved it, which made me even more ecstatic!

Recipe From: Crockin’ Girls

Ingredients

  • 4-6 Green Peppers, tops removed and seeded
  • 1 lb of ground beef
  • 1/3 cup of raw (uncooked) rice
  • 2/3 cups of water
  • 1/2 cup of onion, chopped
  • 1/2 tsp of salt + a little bit for lightly salting
  • 1/2 tsp of pepper
  • 1/4 tsp of garlic powder
  • 1/4 cup ketchup
  • 3 carrots, cut into pieces
  • another 1/2 cup water
  • another 1 cup of ketchup

Directions:

Brown or partially brown the meat (mainly so that you can drain it of the grease).  Wash the green peppers and drain well.  Lightly salt the cavity of the green peppers.  In a medium bowl, combine ground beef, rice, 2/3 cups of water, onion, salt, pepper, garlic powder, and 1/4 cup of ketchup.  Mix well.  Stuff the green peppers about 2/3 of the way full with the ground beef mixture. Arrange the green peppers in the crock pot, using the carrot pieces to help support and secure the pieces.*  You may stack the green peppers if you need to.  Mix together 1 cup of ketchup with 1/2 cup of water, and pour over the green peppers and carrots.  Cover and cook on low for 6-8 hours or high for 3 hours.

The top left was when I first put the green peppers in the crock pot and covered them with the ketchup/water mixture. The top right was after about 6 hrs of cooking on low. The bottom is obviously one of the delicious stuffed green peppers after I removed them from the crock pot. Yum!

*I actually did not need to use the carrot pieces to support my green peppers, as the green peppers fit in the crock pot just right and stood up without any problem.  However, since I had already peeled and cut the carrots up, anyway, I placed them around the green peppers in the crock pot to have as part of my meal.

This is another fabulously easy and delicious meal!  What we didn’t eat for dinner Sunday night, I had for lunch throughout the week!  Oh, how I love leftovers!

Happy pepper stuffin’!

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