I use my crock pot like crazy in the winter time for soups and such, but this summer I REALLY wanted to start utilizing it more so I didn’t have to have the oven on.
So on my hunt for new crock pot recipes, I ran across Not Your Mother’s Slow Cooker Family Favorites cookbook. And thanks to The Harvard Common Press, I was able to receive a copy to review.
When I saw the ‘family favorites’ in the title, I knew this would be a good book to check out. My girls are not real adventurous when it comes to trying new recipes, so I figured I couldn’t go wrong when it had ‘family’ in the title.
And I was right. This cook book is filled with healthy, wholesome meals that would tickle any families taste buds.
What I enjoyed about this cookbook was that the recipes weren’t filled with ingredients I didn’t already have in my pantry and they weren’t so simple that they were boring. From Hot Drinks and Dips to Pasta, Polenta, and Rice, this cookbook is filled with easy, but exciting new recipes.
For my first ‘try out’ recipe, I just had to try the Old Fashioned Meatloaf. I have NEVER made a meatloaf in a crock pot. I didn’t even think it could be done, so I was a little skeptical. After following the very simple directions, the Old Fashioned Meatloaf was put together and left in the crock pot to cook.
Old-Fashioned Meatloaf with Fresh Tomatoes and Two Cheeses
via the Not Your Mother’s Slow Cooker Family Favorites
3 slices day old sandwich bread ( we used gluten free bread), crusts removed and bread torn into pieces
1/2 cup milk ( use soy or lactose free if needed)
2 pounds ground beef church or a combination of 2 pounds meatloaf mix (equal parts ground beef, ground pork, and ground veal)
1/2 cup bottled chili sauce or ketchup
2 large eggs, beaten
1 tablespoon Worcestershire sauce
1/2 cup minced onion
A few tablespoons of grated carrot
1/4 cup minced fresh Italian parsley ( I used dried parsley)
pinch of dried marjoram or mixed Italian herbs
1 1/2 teaspoon salt
A few grinds of black pepper
4 ounces sliced Muenster cheese ( I didn’t have this, so I substituted cheddar)
4 ounces sliced mozzarella cheese
2 to 3 ripe Roma tomatoes
2 Tablespoons olive oil
1. Place the bread and milk in a small bowl; let soak until the bread has absorbed the milk, about 15 minutes
2 Fold a 2 foot sheet of foil in half lengthwise fit it into the crock, over the bottom and up the sides.
3. Squeeze the milk from the bread and place the bread in a large bowl. Add the meat, chili sauce, eggs, Worcestershire sauce, onion, carrot, parsley, marjoram, salt and pepper. Using your hands or a large fork, mix gently but thoroughly, being careful not to compact the meat. Spread the mixture in the crock and pat into an even layer, filling out the entire bottom of the cooker. Cover with several sliced of cheese, then with the tomato slices, overlapping them. Drizzle with the olive oil. Cover and cook on High for 3 to 3 1/2 hours, until an instant read thermometer inserted into the center of the meatloaf registers 160′ to 165′ F.
4. To serve, use a plastic spatula to lift out the thick slices of the meatloaf. Serve hot with ketchup, or refrigerate and serve cold the next day.
Now I’m going to be honest and tell you that meatloaf is usually NOT on my families list of favorite dishes. They will eat it, but it’s not something they ask for frequently. LOL.
With that said, they were impressed with this meatloaf. It was a different taste than my regular meatloaf and they did eat it all up.
I’m looking forward to trying out more recipes from this cookbook and not having to turn my oven on!!
Thanks again to Harvard Common Press for the complimentary copy of Not Your Mother’s Slow Cooker Family Favorites.