metspitzer > wrote:

> I am trying to come up for another easy to fix dish from the crock pot
> and I have seen a couple on the Internet for meatloaf.

I don't think you'd want to cook a meatloaf in a slow cooker. Aside
from health concerns, the outsiode would be cooked to death while
you've barely warmed the outside.

Do it in a loaf pan or on a cookie sheet like normal folks.

-sw

On May 13, 5:20*pm, metspitzer > wrote:
> I am trying to come up for another easy to fix dish from the crock pot
> and I have seen a couple on the Internet for meatloaf.
>
> Anyone have a good one that works?

I can't imagine a scenario in which this would be a good idea that
would have a good result. A crockpot is not a mini-do-everything
appliance.

N.

I am trying to come up for another easy to fix dish from the crock pot
and I have seen a couple on the Internet for meatloaf.

Anyone have a good one that works?

I do make meatloaf in my crockpot. It turns out very nice. It does
cook all the way through and the outside gets brown and crusty. It
seems like the outside shouldn't brown, but it does.

I was skeptical of crockpot meatloaf until I read a thread here at
rec.food.cooking about it many moons ago.

I don't have a specific recipe. I just mix up what I have and what
sounds good. I use one pound of ground beef. I cook it all day on
low.

Try a small batch of your favorite meatloaf recipe and give it a try.

Tara

"jmcquown" > wrote in
:

> Nancy2 wrote:
>> On May 13, 5:20 pm, metspitzer > wrote:
>>> I am trying to come up for another easy to fix dish from the crock
>>> pot and I have seen a couple on the Internet for meatloaf.
>>>
>>> Anyone have a good one that works?
>>
>> I can't imagine a scenario in which this would be a good idea that
>> would have a good result. A crockpot is not a mini-do-everything
>> appliance.
>>
>> N.
>
> Ah, but everyone wants it to be one! Just for grins I dug out the
> slow-cooker recipe booklet that came with Mom's long-gone slow cooker
> (aka crockpot) from the 1970's. There is, indeed, a recipe in it for
> meatloaf. Note: My newer slow-cooker recipe booklets make no mention
> at all of meatloaf.
>
> I have never tried this and never will, but here it is:
>
> 1-1/2 lb.s ground chuck
> 1 egg, beaten
> 3/4 c. milk
> 1-1/2 tsp. salt
> 2 slices bread, crumbled
> 1/2 small onion, chopped
> 2 Tbs. each: chopped green pepper and celery
> 4-6 potatoes, cut up
> ketchup
>
> Mix egg, milk, salt & breadcrumbs; allow to soften. Thoroughly
> combine with ground chuck and chopped vegetables. Shape into loaf and
> place in cooker. Top with ketchup and green pepper rings. Place
> potatoes at the sides of the loaf. (If potatoes are peeled, coat with
> butter to keep from darkening.)
>
> Cover and set to High for 1 hour then turn to Low for 8-9 hours.
>
> I don't see the point of this. I only use my slow-cooker for things I
> want to turn on and forget about while doing other things. If I have
> to run in and turn it down after an hour I could have made a regular
> meatloaf.
>
> Jill
>
>
>

Ah but this does have merit. Get the thing started as soon as you wake
up, wait for the hour to pass, turn down the temp, leave for the day,
come home to meatloaf.

My crockpot has the "Auto" setting which actually brings it up to temp
quickly and then drops to low. Ours brings the meat to safge temp as
verified by thermometer.

We've done the meatloaf thing a few times. The trick is getting the right
amount of moisture and using much leaner beef to avoid the grease bath.
We normally do a 1/1 ratio of beef/turkey or 3/4 turkey to beef mix.

I find it to be just about as good as "regular" meatloaf.

On Tue, 13 May 2008 19:34:50 -0400, Tara >
wrote:

>I do make meatloaf in my crockpot. It turns out very nice. It does
>cook all the way through and the outside gets brown and crusty. It
>seems like the outside shouldn't brown, but it does.
>
>I was skeptical of crockpot meatloaf until I read a thread here at
>rec.food.cooking about it many moons ago.
>
>I don't have a specific recipe. I just mix up what I have and what
>sounds good. I use one pound of ground beef. I cook it all day on
>low.
>
>Try a small batch of your favorite meatloaf recipe and give it a try.
>
>Tara

oh, noes!!!! someone who has actually tried it with good results!
prepare yourself for derision from folks who know it's not possible,
tara.

your pal,
blake

Wow, you know I never thought of it before, but why not. I think you
might get more of a salsbury steak feel from your loaf though. Might
be a great way to just make susbury steak loaf. Make the meatloaf,
lean meat please, and dump on your favorite tomato sauce and spices.
Viola!

Hey for more sassy comments check out bluemarblebounty.blogspot.com

metspitzer wrote:
> I am trying to come up for another easy to fix dish from the crock pot
> and I have seen a couple on the Internet for meatloaf.
>
> Anyone have a good one that works?

Won't work without lots of liquid, prepare same as slow cooker pot
roast... makea giant meata balles, pan brown, then slow cook in lotsa
gravy.

"blake murphy" > wrote in message
news
> On Tue, 13 May 2008 19:34:50 -0400, Tara >
> wrote:
>
>>I do make meatloaf in my crockpot. It turns out very nice. It does
>>cook all the way through and the outside gets brown and crusty. It
>>seems like the outside shouldn't brown, but it does.
>>
>>I was skeptical of crockpot meatloaf until I read a thread here at
>>rec.food.cooking about it many moons ago.
>>
>>I don't have a specific recipe. I just mix up what I have and what
>>sounds good. I use one pound of ground beef. I cook it all day on
>>low.
>>
>>Try a small batch of your favorite meatloaf recipe and give it a try.
>>
>>Tara
>
> oh, noes!!!! someone who has actually tried it with good results!
> prepare yourself for derision from folks who know it's not possible,
> tara.
>
hahaha! I actually thought about it. Then I remembered the hard boiled egg
debate.

I am the one who makes perfect hard boiled eggs every single time regardless
of elevation the SAME way, SAME cooking time. Apparently it's magic.

cybercat said...

>
> "blake murphy" > wrote in message
> news
>> On Tue, 13 May 2008 19:34:50 -0400, Tara >
>> wrote:
>>
>>>I do make meatloaf in my crockpot. It turns out very nice. It does
>>>cook all the way through and the outside gets brown and crusty. It
>>>seems like the outside shouldn't brown, but it does.
>>>
>>>I was skeptical of crockpot meatloaf until I read a thread here at
>>>rec.food.cooking about it many moons ago.
>>>
>>>I don't have a specific recipe. I just mix up what I have and what
>>>sounds good. I use one pound of ground beef. I cook it all day on
>>>low.
>>>
>>>Try a small batch of your favorite meatloaf recipe and give it a try.
>>>
>>>Tara
>>
>> oh, noes!!!! someone who has actually tried it with good results!
>> prepare yourself for derision from folks who know it's not possible,
>> tara.
>>
> hahaha! I actually thought about it. Then I remembered the hard boiled
> egg debate.
>
> I am the one who makes perfect hard boiled eggs every single time
> regardlss of elevation the SAME way, SAME cooking time. Apparently it's
> magic.


Why the wait?

It's not lot it's it's an annual dish.

Andy

On Wed, 14 May 2008 19:43:00 -0400, "cybercat" >
wrote:

>
>"blake murphy" > wrote in message
>news
>> On Tue, 13 May 2008 19:34:50 -0400, Tara >
>> wrote:
>>
>>>I do make meatloaf in my crockpot. It turns out very nice. It does
>>>cook all the way through and the outside gets brown and crusty. It
>>>seems like the outside shouldn't brown, but it does.
>>>
>>>I was skeptical of crockpot meatloaf until I read a thread here at
>>>rec.food.cooking about it many moons ago.
>>>
>>>I don't have a specific recipe. I just mix up what I have and what
>>>sounds good. I use one pound of ground beef. I cook it all day on
>>>low.
>>>
>>>Try a small batch of your favorite meatloaf recipe and give it a try.
>>>
>>>Tara
>>
>> oh, noes!!!! someone who has actually tried it with good results!
>> prepare yourself for derision from folks who know it's not possible,
>> tara.
>>
>hahaha! I actually thought about it. Then I remembered the hard boiled egg
>debate.
>
>I am the one who makes perfect hard boiled eggs every single time regardless
>of elevation the SAME way, SAME cooking time. Apparently it's magic.
>

the eggs must become engulfed in your aura.

your pal,
blake

>>>>I don't have a specific recipe. I just mix up what I have and what
>>>>sounds good. I use one pound of ground beef. I cook it all day on
>>>>low.
>>>>
>>>>Try a small batch of your favorite meatloaf recipe and give it a try.

It has to be adjusted slightly but it works. I normally do them on a riser
so it's kept out of the dripping juices.

cshenk > wrote:

> It has to be adjusted slightly but it works. I normally do them on a riser
> so it's kept out of the dripping juices.

Why? I mean, a loaf pan in the oven hardly keeps the meatloaf
"out of the dripping juices." I can see where you might want
to keep the lid askew to keep from steaming it, but even that
probably isn't an issue.

Bill Ranck
Blacksburg, Va.

> wrote
> cshenk <cshenk1@ct> wrote:

>> It has to be adjusted slightly but it works. I normally do them on a
>> riser
>> so it's kept out of the dripping juices.
>
> Why? I mean, a loaf pan in the oven hardly keeps the meatloaf
> "out of the dripping juices." I can see where you might want
> to keep the lid askew to keep from steaming it, but even that
> probably isn't an issue.

Hi Bill! It depends on the recipe but most of the ones I make aren't cooked
in the juices so I have methods around that. I will grant you any of these
could be done 'easier' in some ways in an oven, but this way we can turn the
crockpot on and leave it then come home to a nice meal ready.

I found a perfectly fitting insert. It's a wire close mesh oval that can be
used upside down for meatloaf or as a basket when doing a carcass to make
broth so it's easy to lift out the bones. Before I had that insert I had
other things, the simplest of which was a dak ham can with one side removed
and holes punched in it to allow draining down.

Anyways, by raising the loaf, you get the browning effect better from a
crockpot since like you say, it tends more to a steam cooking effect.

Now there are other versions of meatloaf where it's cooked with a sauce and
those you just set right in there, same as if you used a loaf pan. No
'riser' used for those.

I tend to cook lower fat, not because of diet reasons, but cholestrol ones.
I have hugely high problems with that if I'm not careful. Have often been
tested at 400 and above for example. I have it now down to 125 or so with
lots of the 'good cholestrol type' due to shifting diet wisely so the fats I
do eat are normally better ones for me, or are if 'bad types' used in
moderation and where they count the most. Hence, lifting a meatloaf is
normal for us. Cooking in sauce in the fats, a rare one.

Oh, I'll add I'm fairly infamous for crockpots. I try not to overweigh the
group about it but I've been a happy crockpot user since 1978. I've almost
always got something going in one, for a ready noshe.

cshenk > wrote:

> Now there are other versions of meatloaf where it's cooked with a sauce and
> those you just set right in there, same as if you used a loaf pan. No
> 'riser' used for those.

> I tend to cook lower fat, not because of diet reasons, but cholestrol ones.

OK, fair enough.

> Oh, I'll add I'm fairly infamous for crockpots. I try not to overweigh the
> group about it but I've been a happy crockpot user since 1978. I've almost
> always got something going in one, for a ready noshe.

Well, I'm not a big crock pot user, but I do find I can slow cook
some ribs pretty well in one. Pot roast/stew works well also.

For meatloaf I use the microwave. In fact that's my plan for this
evening. This thread has made me consider trying it in the crock pot,
but not today, I got up too late and didn't have time to start it.

Bill Ranck
Blacksburg, Va.

> wrote
> cshenk wrote:

>> I tend to cook lower fat, not because of diet reasons, but cholestrol
>> ones.
>
> OK, fair enough.

Grin, had to. You'll see little trails of dietary shifts in many of my
messages, all due to various reasons. I've learned to cook around such so
it's not painful or untastey.

>> Oh, I'll add I'm fairly infamous for crockpots. I try not to overweigh
>> the
>> group about it but I've been a happy crockpot user since 1978. I've
>> almost
>> always got something going in one, for a ready noshe.
>
> Well, I'm not a big crock pot user, but I do find I can slow cook
> some ribs pretty well in one. Pot roast/stew works well also.

That too! Especially the pot roasts. I've ben crock potting so long, I'm
not really sure how to do one right any other way. Doesnt matter as I like
the crock versions.

> For meatloaf I use the microwave. In fact that's my plan for this
> evening. This thread has made me consider trying it in the crock pot,
> but not today, I got up too late and didn't have time to start it.

No problem! Microwave cookery is one I've never adapted to. I found too
many solutions with other gear before i ever had one, to really back adapt
now. Oh I can warm stuff up in one, but thats pretty much all it's used
for.

Hey, if you use stock regular and would like to have a thread on how to make
a simple stock *easy* in a crockpot, let me know. It's way cheaper than
doing it on a stove and it isnt hard at all.

On Thu, 15 May 2008 14:00:14 -0400, "cshenk" > wrote:

>Hey, if you use stock regular and would like to have a thread on how to make
>a simple stock *easy* in a crockpot, let me know.

I'd be glad to hear your method.

Tara

"Tara" wrote

>>Hey, if you use stock regular and would like to have a thread on how to
>>make
>>a simple stock *easy* in a crockpot, let me know.
>
> I'd be glad to hear your method.

Ok! I'll start a new thread for it since not related to this one other than
both use a crockpot <g>.

"Tara" wrote

>>Hey, if you use stock regular and would like to have a thread on how to
>>make
>>a simple stock *easy* in a crockpot, let me know.
>
> I'd be glad to hear your method.

Ok, it's posted! It takes longer to type up, than it does to do. I use
about 1 quart of stock minium a week here and we make all ours from scratch.
I do 5 types of stocks but chicken or duck are the easiest ones to explain.

When you see it, the onion skins are to develop the deep color you want in a
stock. Use no more than 1/2 cup onion skins for chicken or you will have
brown chicken stock (grin).

On Thu, 15 May 2008 14:44:34 GMT, blake murphy
> wrote:

>On Wed, 14 May 2008 19:43:00 -0400, "cybercat" >
>wrote:
>
>>hahaha! I actually thought about it. Then I remembered the hard boiled egg
>>debate.
>>
>>I am the one who makes perfect hard boiled eggs every single time regardless
>>of elevation the SAME way, SAME cooking time. Apparently it's magic.
>>
>
>the eggs must become engulfed in your aura.
>
Boiled eggs are not difficult, unless they are *too* fresh! Mom
raised chickens, I know these things....



--
See return address to reply by email
remove the smile first