Slow Cooker Smoky Meatloaf

Slow Cooker Smoky Meatloaf

Slow Cooker Smoky Meatloaf
Who would have thought that a slow cooker could produce a moist, firm, and flavorful meatloaf? My bacon and cheese-studded version is every meat and potato lover’s dream. This grain-free meatloaf will become a cool weather and early spring staple in your household as it has in mine. Easily pairs with mashed potatoes and a salad.
    Servings
    4people
    Cook Time
    LOW 4-5 hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    LOW 4-5 hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1pound lean ground beef or buffalo
    • 1 onion, chopped
    • 1 garlic clove, chopped
    • 1 egg, lightly beaten
    • 1 small zucchini, shredded and pressed*
    • 1/2 can tomato paste
    • 2 slices high quality bacon (preferably organic and no nitrates), chopped
    • 1/4cup ½ “cubed mozzarella, gouda or cheddar cheese
    • 1/2teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 3tablespoon ketchup
    Instructions
    1. Combine the ground beef and the following 9 ingredients (through black pepper) in a large bowl (use your clean hands to mix as this is the easiest way to incorporate all the ingredients). Shape the beef mixture into a loaf that can fit into your slow cooker.
    2. Place the loaf into the bottom of a slow cooker, cover and cook on LOW for 4-5 hours. About 30 minutes prior to serving, remove the lid, spread the ketchup on top, and replace the lid.
    3. To serve, carefully remove the meat loaf with two slotted spoons to a serving platter. There will be liquid in the slow cooker but this is a natural by-product of the cooking process and helped to keep the meatloaf moist.
    Recipe Notes

    *Zucchini naturally contains a lot of water which you want to avoid adding to meatloaf. You will need to press the liquid out of the raw shredded zucchini by placing in a colander to drain and then pressing between your hands to eliminate all liquid.

    I have made this grain-free by substituting the shredded zucchini for breadcrumbs. You won’t miss the breadcrumbs, I promise, and your heart (and hips) will thank you!

    I love to serve this with mashed “fotatoes”, using cauliflower as a substitute for mashed potatoes. It is a great way to sneak in another super-for-you veggie. Here is the recipe:

    For mashed fotatoes:
    1 head cauliflower, core trimmed off
    1 tablespoon butter
    ¼ cup cream or whole milk
    ½ teaspoon sea salt
    ¼ teaspoon black pepper
    1 tablespoon chives, chopped, optional

    Place the cauliflower in a steamer over a saucepan filled with 1 cup water. Cover and steam for about 5 minutes until fork tender. Transfer cauliflower to a blender or food processor. Add in the butter and following 3 ingredients (through black pepper). Blend on high until combined. Add more cream or milk, as needed, for the consistency you want. Stir in chopped chives. Keep warm until ready to serve.

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