Cheddar-Topped Slow Cooker MeatloafOur dietitians' favourite
Pop this in the slow cooker in the morning and come home to a moist and tasty meatloaf. This makes enough for leftovers for terrific meatloaf sandwiches the next day.
- Prep: 6 h - 8 h
- Cooking: 10 min
- 2 eggs
- 1 onion grated
- 1/2 cup (125 mL) Milk
- 1/3 cup (80 mL) tomato paste
- 1 cup (250 mL) quick-cooking rolled oats
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
- 2 1/4 lb (1 Kg) lean ground beef
- 1 cup (250 mL) shredded Canadian Cheddar cheese
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Fold three 2-ft (60 cm) long pieces of foil into strips, each about 2 inches (5 cm) wide. Place two strips in a 20-26-cupt (5 to 6.5 L) slow cooker in a cross and the third on a diagonal, overlapping in the centre.
In a large bowl, using a fork, whisk together eggs, onion, milk and tomato paste; stir in rolled oats, salt and pepper. Add beef and mix with the fork, just until evenly blended. Pack into a loaf shape on top of foil strips in slow cooker, leaving about 1 inch (2 1/2 cm) of space between the side of stoneware and the loaf.
Cover and cook on Low for 6 to 8 hrs or High for 3 to 4 hrs or until loaf is well browned and a thermometer inserted in centre registers at least 165 °F (75 °C).
Place Canadian Cheddar on top of loaf, cover with lid and cook on High for 5 to 10 min or until cheese is melted. Using foil strips as handles, lift loaf out of stoneware, letting juices drain off. Place on a cutting board and slide foil strips out carefully from under loaf; slice with a serrated knife.
Cooking Tip: The meatloaf will be cooked to a safe temperature long before the specified time but will get nicely browned and set with longer cooking. Don’t worry – it will stay moist.
For the Adventurous: Add 1 tbsp (15 mL) chili powder, dried basil or other seasoning blend to the meat mixture if desired.
Use Canadian Swiss Cheese, Canadian Shrap Provolone or Canadian Monterey Jack with Hot Peppers.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||15 % / 160 mg|
|Vitamin B12:||156 %|