Crockpot Meatloaf With Potatoes and Carrots
1 ½ lbs ground beef
¾ mug Italian seasoned breadcrumbs
1 ½ package onion haze blend
¼ tablespoon swab
⅛ tablespoon black pepper
3 large eggs
9 teaspoon milk
¾ mug tomato sauce divided
4 large potatoes
redundant abecedarian olive oil painting to taste
6 large carrots
2 teaspoon adulation melted
1 tablespoon dried dill
In a large mixing coliseum, combine the ground beef, onion haze blend, breadcrumbs, swab, pepper, egg, milk and half of the tomato sauce. Use your hands to mix well, until all constituents are unevenly combined.
Place meat admixture onto a square distance of aluminum antipode and shape into a loaf sized to fit the center of your slow cooker. Fold the antipode approximately around the meatloaf and put into the slow cooker. Glaze with the remaining tomato sauce.
drop the potatoes and rub with a small quantum of redundant abecedarian olive oil painting. Put into the slow cooker on one side of the meatloaf. Sprinkle to taste with swab and black pepper.
Peel the carrots and trim off ends. Mix with melted adulation and dill, also sprinkle with swab and pepper to taste. Put into the slow cooker on the remaining free side of the meatloaf, breaking carrots in half if demanded to fit.
Cover and set on LOW for 5 hours or HIGH for 3 hours. When done, use a digital thermometer to insure center of meatloaf has reached 165 °F.
Use tongs to transfer the baked potatoes and carrots to a serving dish. Wearing roaster mitts, precisely lift the meatloaf by the aluminum antipode ends and drain the fat into the bottom of the slow cooker. Transfer the meatloaf to a serving dish and discard the antipode.
still, oat the hot meatloaf with further tomato sauce, If asked . Let rest for 5 twinkles, also serve warm.