Crockpot Tuesday – Individual Meatloaves with Cheese

School and extra-curricular activities are back in full swing.  That means I’m not just wanting to use my crockpot, but it’s a necessity so that we can eat at a reasonable time.  This week’s Crockpot Tuesday recipe allowed me to make my husband’s favorite meal – Individual Meatloaves with cheese, but not have to be home while the oven is on.  Great for a night of running around to extra-curricular activities.

Here’s what you’ll need for the meatloaf:

  • 1 1/2 lb Ground Round (thawed unlike most of my Crockpot Tuesday recipes, which start with frozen meat)
  • 1 cup bread crumbs (I used Italian because that’s what I had in my stockpile)
  • 1/4 cup milk
  • 1 egg (slightly beaten)
  • 1 tsp dried parsley flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 6 pieces Cheddar Cheese – Don’t forget to use your $5/5 Kraft items printable

As mentioned above your hamburger needs to be thawed so you can shape it.  I did this in my microwave.  However, instead of just using the thaw setting, I did it on thaw for 8 minutes and then cooked for 5 minutes.  This got some of the grease out so it wasn’t all sitting in the crockpot.

After your meat is thawed, place all the ingredients in a bowl and mix together.  The easiest way to do this is with your hands.  Then shape it into six mini-loaves.

After shaping the loaves, push your finger into each one for a place to put the cheese.  Then re-mold the hamburger around the cheese.

So after you have your six cheese hidden loaves, cover your crockpot and turn it on high for one hour.  Then turn to low and cook for an additional 3 hours.

Here’s what they looked like after 4 hours of cooking.  At this point, I added my sauce.  It’s a very simple sauce and contains the following 4 ingredients.

  • 1 cup water mixed with 1 can Tomato Paste (You could also use one 15 oz can Tomato Sauce, but since I got Tomato paste for free I used this)
  • 1/2 cup chopped onion
  • 1 tsp Parsley Flakes
  • 1/2 tsp Oregano leaves

Mix it all together and pour over your meat loaves.

Continue cooking for 2 hours on low.

Here’s the final dish.  I served it with rice that I had cooked ahead and used the tin-foil trick that I used here to keep it warm until it was time for us to eat.

If you don’t have a crockpot, or can be around for oven cooking,  bbasically follow the same directions, but heat your oven to 300 degrees and cook for 1 1/2 hours.  Also put the sauce on top at the beginning.

I asked my husband his opinion of the crock-pot variation of Individual Meatloaves with Cheese, since it is his favorite meal.  He said that it was really good, but thinks he prefers the oven variety because it is a bit dryer.  However, for nights that I’m in a rush he said it was a great option and definitely one to do again.

For more delicious recipes, check out Tasty Tuesday, Tempt my Tummy, and Tuesday At The Table.

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Comments

  1. How tasty! I love meatloaf!

  2. the country cook says:

    That looks great. I think I would like the crock pot version better than the "drier" version, but I'm not sure. Love the cheesy middle! – http://www.delightfulcountrycookin.com

Trackbacks

  1. […] of water to that tomato paste and make your meal as normal.  That’s exactly what I did in my Individual Meatloaf Crockpot recipe.  Another one of my favorite substitutions is bouillon and water to replace Chicken broth.  I […]

  2. […] Crockpot Tuesday – Individual Meatloaves with Cheese – Frugal Minded Mom   […]

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