Crock Pot Chipotle Meatloaf |
|
 |
Prep Time: 15 Minutes Cook Time: 7200 Minutes |
Ready In: 7215 Minutes Servings: 12 |
|
This is a recipe I came up with the other evening to satisfy my craving for comfort food. I needed a one-dish meal, as my crock-pot is the only cooking apparatus I have left after kitchen fire. Great for getting your veggies without extra work or dishes (I love to use spinach and mushrooms whenever I can!). Makes fantastic sandwiches next day (also makes yummy meatballs!) Ingredients:
2 lbs ground meat (i use 1 lb beef, 1 lb turkey) |
2 -3 tablespoons italian seasoning |
1 onion, grated (with juice) |
1/4 cup carrot, grated |
2 fresh garlic cloves, pressed |
1/3 cup portabella mushroom, minced |
2/3 cup frozen spinach |
2 eggs |
1/4 cup ketchup |
1/3 cup sour cream |
1 tablespoon sriracha sauce (asian hot chile sauce) |
1 cup cracker, crushed (i use cheez-its and triscuits) |
1/3 cup italian breadcrumbs |
1/4 cup cheese, shredded (i use sargento's shredded chipotle, yum!) |
1/4 cup tomato sauce |
1 chipotle pepper, pulverized |
Directions:
1. Mix first 7 ingredients in a bowl. Be careful not to overwork, otherwise your loaf will be tough (hint for any meatloaf!).
2. In another bowl, beat eggs with ketchup, sour cream and sriracha sauce. Add to meat mixture.
3. Stir in cracker/breadcrumbs and cheese until just mixed inches.
4. Shape into two loaves, place in crock pot.
5. Mix tomato sauce and chipotle pepper, spread on top of loaf.
6. Cook on med-low for 5 hours or until done.
7. If desired, sprinkle some shredded Chipotle cheese on top of loaf about 10 mins before serving. You can also make a gravy out of the juice that results in bottom of pan by adding some beef broth and thickening with cornstarch.
|
|