Crockpot Meatloaf With Potatoes and Carrots
INGREDIENTS:
1 ½ lbs ground beef
¾ cup Italian seasoned breadcrumbs
1 ½ package onion soup mix
¼ teaspoon salt
⅛ teaspoon black pepper
3 large eggs
9 tablespoon milk
¾ cup tomato sauce divided
4 large potatoes
extra virgin olive oil to taste
6 large carrots
2 tablespoon butter melted
1 teaspoon dried dill
INSTRUCTIONS:
In a large mixing bowl, combine the ground beef, onion soup mix, breadcrumbs, salt, pepper, egg, milk and half of the tomato sauce. Use your hands to mix well, until all ingredients are evenly combined.
Place meat mixture onto a square sheet of aluminum foil and shape into a loaf sized to fit the center of your slow cooker. Fold the foil loosely around the meatloaf and put into the slow cooker. Glaze with the remaining tomato sauce.
Scrub the potatoes and rub with a small amount of extra virgin olive oil. Put into the slow cooker on one side of the meatloaf. Sprinkle to taste with salt and black pepper.
Peel the carrots and trim off ends. Mix with melted butter and dill, then sprinkle with salt and pepper to taste. Put into the slow cooker on the remaining free side of the meatloaf, breaking carrots in half if needed to fit.
Cover and set on LOW for 5 hours or HIGH for 3 hours. When done, use a digital thermometer to ensure center of meatloaf has reached 165°F.
Use tongs to transfer the baked potatoes and carrots to a serving dish. Wearing oven mitts, carefully lift the meatloaf by the aluminum foil ends and drain the fat into the bottom of the slow cooker. Transfer the meatloaf to a serving dish and discard the foil.
If desired, glaze the hot meatloaf with more tomato sauce. Let rest for 5 minutes, then serve warm.
