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Mondays tend to be our busiest day of the week – I tried to organize most after-school activities into one afternoon and evening, so we wouldn’t have multiple crazy days, rushing around, trying to get kids to their interests. On this night, the slow cooker is invaluable, enabling each family member to enjoy dinner at their convenience as they come and go.


slow cooker meatloaf

2 teaspoons vegetable oil

3/4 cup diced onion

1/2 cup diced bell pepper

salt and freshly ground black pepper

1 1/2 pounds ground beef

1 tablespoon Worcestershire sauce

1/2 cup old-fashioned oats

1 (10 3/4 ounce) can cream of onion soup (I couldn’t find cream of onion, so substituted cream of chicken)

1/2 cup ketchup

2 teaspoons brown sugar

Heat oil in a small skillet over medium heat until shimmering. Add onion, bell pepper, a pinch of salt and pepper and cook, stirring occasionally, until vegetables are softened.

In a mixing bowl, combine beef, Worcestershire sauce, oats, soup and cooked onion and bell pepper and mix to combine. Season to taste with salt and pepper, transfer mixture to a slow cooker.

In a small bowl, combine ketchup and brown sugar and season to taste with black pepper. Spread mixture over meat mixture. Cover and cook 2 to 4 hours on high, or 6 to 8 hours on low, or until internal temperature reaches 160F.

Recipe adapted from The Arkansas Democrat Gazette, January 2012