Ingredients
2 eggs
lightly beaten
1 cup tomato paste
1 tbsp mixed herbs
3 cloves garlic
crushed
1 cup quick cooking oats
salt and pepper
to taste
1 carrot
finely grated
1 brown onion
grated
1kg minced beef
6 slices cheddar cheese
Equipment
- 1 slow cooker
- 1 bowl
- 1 foil
Instructions
- Cut four 60cm pieces of foil and fold them over and over to create long strips. Lay these strips in the bottom of the slow cooker. You will use these strips to lift the meatloaf out of the slow cooker.
- In a bowl, combine the eggs, tomato paste, herbs, garlic, salt and pepper, carrot and onion.
- Place the minced beef on top of the mixture and using clean hands, combine the mixture well.
- Tip the mixture onto the foil strips and form a loaf using your hands.
- Place the lid on and cook for 3-4 hours on high and 6-8 hours on low.
- Lay the cheese over the top of the meatloaf and replace the lid 10 minutes before serving.
- Lift out of the pan with the foil strips and slice to serve.
Notes
Tip
You can prepare this the night before and refrigerate it so you can set it in the morning. If you have a ceramic crockpot you will need to bring it to room temperature before you heat it so it doesn’t crack. If you have a metal liner you can skip this step.
Variation
If you are trying to sneak extra vegetables into your family’s diet, you can grate a zucchini into this recipe as well. Just make sure that you squeeze out the liquid from the zucchini so it doesn’t make your meatloaf soggy.
Storage
Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. It is perfect for slicing and using in sandwiches the next day.
