I have a small crockpot that I use nearly daily to cook roasts, soups, etc. I can put my meat dish in the crockpot, set it on low and be gone all day without worrying about my meal either burning, or not getting it cooked on time.
Mac loves meatloaf, but it takes time to thaw the hamburger and then mix everything up for cooking. Sometimes when I’m in the mood to do some bulk cooking, I’ll make up meatloaves that I can freeze and then just pop into the crockpot right from frozen. My recipe uses both oatmeal and grated carrots, which stretches the meat, but also makes it moist and juicy.
For cooking, I pour a small can of crushed tomatoes over top of the frozen meatloaf in the morning, put the lid on the crockpot, set it on low and 8 hours later we have a lovely meatloaf for supper. Of course, you can also thaw and bake the meatloaf in the oven if you prefer, but I don’t like running my oven unless I’m doing a lot of cooking at once.
10 lbs of lean hamburger
1 - 48 oz can of tomato juice
8 tightly packed cups of grated carrots
10 cups of quick oats
4 cups of grated old cheddar cheese (optional)
4 onions chopped very fine
2 tbsp. salt
1 tbsp garlic powder
1 tbsp black pepper
Mix everything together thoroughly and then form round loaves. Divide into 6 crockpot meatloaves that fit into a medium size zippered freezer bag. (fold bottom corners of the bag up so that the meatloaf is uniform and can slide out of the bag easier even when frozen.)
To cook, just put frozen meatloaf into your crockpot and cook as is or with a can of crushed tomatoes on top for 8 - 10 hours on low.