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Crockpot Meatloaf with Parmesand and Oregano
Honestly, I was a bit - no, a lot — worried about making a meatloaf in a Crock-Pot. Would it stick to the bottom of the pan? Would it over-cook? Would it be too greasy? No, not at all and no way. In fact, this was one of the best meat loafs I’ve ever had. It was flavorful, with a thin crusty top, and the texture was perfectly “loaf-y”, it was solid, but very moist. The taste was superb, with onions, Parmesan cheese and a bit or oregano.
I had done my research on cooking a meatloaf in a slow-cooker, and it seemed so complicated, using foil to lift the meat, using foil balls to raise the meat and drain the fat — in the end, I just made a meat loaf, put it in a Crock-Pot and went to work for 8 hrs.
As I drove home, I worried and considered dinner alternatives in case my worst fears were realized. As I took the top off, and peered inside, all seemed well. Yes, it was cooking in about one inch of its own grease (I used 80% lean ground beef), but I removed it easily from the pan and it did not retain any kind of greasiness. As I cut into it, I noticed the top had a perfect thin crispiness and the slices held together perfectly. Try it with my recipe below, or use your own; it will be on of the best you’ve ever eaten.
- Ground Beef - 1 1/2 lbs. (80% lean)
- Egg - 1, beaten
- Bread Crumbs - 1/2 cup
- Oregano - 1 Tblsp.
- Garlic - 1/2 Tblsp granulated poweder ( or a few cloves, freshly minced)
- Onion - 1 small, chopped small
- Bell Pepper - 1/2, chopped small
- Parmesan Cheese - 1/2 cup
- Spray your Crock-Pot with oil (I used a 5 1/2 qt older, cylindrical pot).
- Mix all the ingredients in a medium bowl with your hands and make sure it is well blended.
- Mold into desired shape that will fit into your slow-cooker with at least 1 inch clearance all around.
- Cover and cook on low for 8-12 hours.
- Remove from the pan (I used 2 spatulas) and let cool for 5 minutes before slicing.
This is in my crockpot now! Can’t wait!