INGREDIENTS
For the meatloaf:
- 1 pound lean ground beef (I used 93%)
- 1 pound reduced fat ground pork
- 2 eggs
- ¼ cup milk
- ½ cup brown minute rice
- ½ cup grated asiago cheese
- 2 teaspoons your favorite meat seasoning (I used McCormick Grill Mates Worcestershire Pub Burger seasoning... delicious!!)
- 1 teaspoon salt
- 1½ pound bag Baby Dutch Yellow Potatoes, washed clean
- 3 tablespoons butter (for later)
- ½ teaspoon dried dill (for later)
- ½ teaspoon dried parsley (for later)
- ¼ teaspoon salt (for later)
- 1½ cups beef broth
- ½ cup heavy cream (for later)
- 2 tablespoons corn starch + 2 tablespoons water (for later)
- salt to taste
INSTRUCTIONS:
- In a mixing bowl combine all meatloaf ingredients. Use your hands to mix it all up until well combined then form into a loaf shape and carefully place in center of the crock.
- Surround meatloaf with baby potatoes
- Add beef broth
- Cover and cook on low for 6-8 hours or high for 3-4 until meatloaf is fully cooked through
- Use a slotted spoon to remove potatoes to separate bowl and add remaining potato ingredients. Cover with foil until ready to serve, then stir to evenly coat potatoes
- Remove meatloaf to platter and allow to rest before cutting while making gravy
- Strain broth into saucepan
- Mix cornstarch and water until smooth to create a slurry and add it to broth
- Add heavy cream to pan and whisk constantly over high heat until it starts to simmer
- Let it simmer for about 3 minutes until it thickens
- Serve over sliced meatloaf with potatoes on the side
Source: Slow Cooker Gourmet
Share It To Your Friends!
Loading...