For Bob Ross & Jenise: a match made in meatloaf heaven

Inspired by Bob's recent request for modifying Jenise's meatloaf recipe ( with the usual laudatory comments that followed) and the threads extolling the joys of crock pot cooking, I decided to combine the two. As Celia would say, it worked a treat!

My meatloaf football was a tad larger than the recipe dictated, as I am not one to keep 1/4 lb of this or that. I sliced a large baking potato in quarters to serve as a grate, upon which to set the loaf, and keep it out of the abundant greasy juices. I cooked it on high overnight for 6 hours, which then kicked in the "warm" cycle for about 45 minutes. It was allowed to rest for 30 minutes, with the crockpot, and lid,off. It easily came off of the potato deck, and stayed intact.

In nearly three decades of marriage, we have not made meatloaf more than five times, and only used a crockpot maybe thrice that. So, this is opening new vistas for me*!

Cheers!
JuliaB

*Disclaimer: my husband has been in Tampa watching spring training games all week; he may not be quite so enthralled.

Yea, Julia! We knew you could do it.

[Jenise]

What an interesting thing to do, and I'm glad you liked the result. How crusty did the outer skin get cooked via that method?

Jenise, surprisingly it had a nice baked crust, similar to oven baking. My memory of crockpot cookery was all mush and disintegration; not so in the newer models, apparently. The 'rest time' was the key factor in allowing the meatloaf to stay firmly together, I believe. The end product was moist and fork tender. If you are still cooking in your bedroom (food, I mean ) give it a shot!

JB

As Celia would say, it worked a treat!

Doesn't everyone say that? Jules, it sounds wonderful, makes me wish I hadn't given my slow cooker to my mother last month...

Celia

[Jenise]

Jenise, surprisingly it had a nice baked crust, similar to oven baking. My memory of crockpot cookery was all mush and disintegration; not so in the newer models, apparently. The 'rest time' was the key factor in allowing the meatloaf to stay firmly together, I believe. The end product was moist and fork tender. If you are still cooking in your bedroom (food, I mean ) give it a shot!

JB

Judging by conversations with others here, and in fact your post wherein your pot took 6 hours on Hi to 'bake' this, my crock pot probably cooks pretty hot. Even without that comparison I've thought more than once that Hi seemed too high but Lo wasn't too low--it's like the ideal temp would be halfway between the two. Four hours on 'hi' in my pot would produce scorching. Interesting that you got a crust, though, I wouldn't have guessed it but it must be the magic of ceramic. What brand is your crock pot?

But yeah, still cooking in my bedroom!

Sorry, Jenise, I forgot to respond to this.
This is my crockpot, Rival brand


My choices were: high for 4 or 6 hrs. or low for 8 or 10 hours. I chose high for 6 hrs. simply because that is the time that worked for my schedule. It automatically switches to 'warm' at the end of the cooking cycle. Hope that helps.

JuliaB

Sounds awesome Julia...I would have never thought to do that! I want to definitely try this!

[Jenise]

Sorry, Jenise, I forgot to respond to this.
This is my crockpot, Rival brand


My choices were: high for 4 or 6 hrs. or low for 8 or 10 hours. I chose high for 6 hrs. simply because that is the time that worked for my schedule. It automatically switches to 'warm' at the end of the cooking cycle. Hope that helps.

JuliaB

Julia, thanks. So yours has a timer? That would be most helpful! Mine is a Rival too but no auto features: just Hi, Lo, Off.