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Cheesy Beef and Pork Meatloaf

*Gluten-Free–Optional
Makes 8 servings
Prep. Time: 15–20 minutes Cooking Time: 4–5 hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
½ cup onions, chopped
½ cup green bell pepper, chopped
8-oz. can tomato sauce
2 eggs, beaten
1 cup white cheddar cheese, shredded
1 cup soft bread crumbs *choose gluten-free bread crumbs to keep this recipe gluten-free
1 tsp. salt
dash black pepper
¼ tsp. dried thyme
1½ lbs. ground beef
½ lb. ground pork
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh until everything is well-combined.
  2. Remove as much air as possible and seal bag.
  3. Name the bag with the corresponding information, and then freeze it.
    TIP: Leftover meatloaf makes great sandwiches! Or, freeze your leftover meatloaf slices into single portions for another day.
    Information for Freezer Bag:
    CHEESY BEEF AND PORK MEATLOAF
    Makes 8 servings
    Cooking Time: 4–5 hours Ideal slow-cooker size: 5-qt.
    Serving Suggestion: Goes well with mashed potatoes and peas.

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Make a tinfoil sling for your slow cooker so you can lift the cooked meatloaf out easily. Begin by folding a strip of foil accordion-fashion so that it’s about 1½–2 inches wide, and long enough to fit from the top edge of the crock, down inside and up the other side, plus a 2-inch overhang on each side of the cooker. Make a second strip exactly like the first.
  4. Place the one strip in the crock, running from end to end. Place the second strip in the crock, running from side to side. The 2 strips should form a cross in the bottom of the crock.
  5. Remove contents of the freezer bag, shape into a loaf, and place it in the crock, centring it where the 2 foil handles cross.
  6. Cover. Cook on Low 4–5 hours, or until meatloaf is cooked in the centre.
  7. Using the foil handles, lift the meatloaf out of the crock and onto a cutting board. Allow standing 15 minutes.
  8. Cut into slices and serve.

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