Meatloaf

*10 Ing. or Fewer *Gluten-Free–Optional
Makes 6–8 servings
Prep. Time: 15 minutes Cooking Time: 4–6 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Preparation:
2 lbs. ground beef
2 eggs
⅔ cup dry quick oats *be sure to choose gluten-free oats to keep this recipe gluten-free
½ envelope of dry onion soup mix *choose a gluten-free brand to keep this recipe gluten-free
½–1 tsp. liquid smoke *choose a gluten-free brand to keep this recipe gluten-free
1 tsp. ground mustard
¼ cup plus 2 Tbsp. ketchup
Preparation instructions:

  1. Add all ingredients into a gallon-sized freezer bag. Smoosh everything around until well-combined.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: Leftover meatloaf makes great sandwiches! Or, freeze your leftover meatloaf slices into single portions for another day.
    Information for Freezer Bag:
    MEATLOAF
    Makes 6–8 servings
    Cooking Time: 4–6 hours Ideal slow-cooker size: 6-qt.
    Needed at Time of Cooking:
    2 Tbsp. ketchup
    Serving Suggestion: Goes well with mashed potatoes and green beans.

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Sprinkle inside a slow cooker with a cooking spray.
  3. Shape contents of bag into a loaf and add to slow cooker.
  4. Top with 2 Tbsp. ketchup.
  5. Cover and cook on low 4–6 hours or until an instant-read thermometer registers 160°F when inserted into the center of the meatloaf.

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