While visiting my parents I needed a simple meatloaf recipe to come up with. So I came up with this, and it turned out well. Since returning to Kansas my daughter has asked for it so many times, I made it again.
2 Pounds Extra Lean Ground Beef (Must be 93% or Better)
2 Eggs, Beaten
3/4ths Cup Milk
3/4th Cup Oatmeal or bread crumbs
1/2 Cup Chicken Broth (Can use a Bouillon Cube with Boiling Water as Well)
1/4th Cup of Shredded Onion
1 Tablespoon of Minced Garlic (optional, I use Refrigerated Squeeze version)
1 Teaspoon Salt
1/4th Teaspoon Pepper
Heinz Chili Sauce (optional)
- Beat eggs.
- Combine eggs, milk, oatmeal, spices, onion,garlic, and broth.
- Add hamburger and mix well.
- If mixture seems to be a bit runny add 1 tablespoon more of oatmeal.
- Place liner in crock.
- Scoop hamburger mixture in crock, keeping the loaf away from the edges.
- Cook on low for 5-6 hours, check internal temperature to make sure it has reached 160 degrees F.
- May top with Chili Sauce, if you so choose.
- It’s easiest to pull it out with the liner and place in another dish, like a Pyrex or plate and transfer to another plate with two spatula’s under the meatloaf.
If you have an older crock-pot expect this may take longer then 5-6 hours. Older crock-pots don’t cook as hot, thus don’t cook as fast. My Crocks are all 5 years or less so they cook much faster. I would start with 6 hours, check with your thermometer, and be sure to cut through it a few times before eating, making sure it has cooked all the way through!
I do not suggest you try and cook this on high.
This makes a soft meatloaf…very moist, not dry.