I love putting this in the crock pot in the morning before heading out to work. Usually, the night before, I will make sure I have all my ingredients together and prepared as much as possible so I’m not trying to rush the process and get out the door on time. When we come home after a long day, the smell of this cooking is a welcoming invitation. We can usually sit down and eat right away leaving the rest of the evening for relaxation. Works for me! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“Crispy bacon is a necessity here, and really, taking an extra 5 minutes to broil something is no big deal!”
The crispy bacon really makes this meatloaf amazing. Don’t skip the ever important broiling step. It only takes five minutes!
Ingredients
1 1/2 lbs ground beef
1 large egg
3 garlic cloves, minced
1/4 cup milk
1/4 cup ketchup
1/2 cup breadcrumbs
1 tbsp. oil
1/4 cup finely chopped sweet peppers
1 small onion, diced
1 small carrot, finely chopped
1 celery stalk, chopped
3 tsp. powdered Hidden Valley ranch seasoning
Salt and pepper
7 slices Hormel bacon
2 lbs potatoes, chopped very small (optional)
Instructions
Place a large frying pan over medium-high heat. Add oil, and when hot, stir in onion, carrot, peppers, and celery. Cook for 5-7 minutes, stirring frequently, until softened.
Combine all ingredients except bacon and potatoes in a large mixing bowl. Mix until JUST combined. Mixing too much will result in tough meat.
If using potatoes, add them to the bottom of the slow cooker. Pour meat over top and form into a rectangular shape using your hands. Cover meatloaf with bacon and cook on low for 6-8 hours, or on high for 3-4 hours.
Carefully move meatloaf to a baking sheet and broil in oven until desired bacon-crispiness is met!
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Line the slow cooker for super easy cleanup.
Thanks again to Julie’s Eats & Treats for this unique and tasty twist on a classic dish.