Today, I’m sharing an old family recipe. I got this great Betty Crocker cookbook for my wedding. It had a recipe for meatloaf that my husband and I were delighted to find was absolutely delicious. Its been a household staple since. Honestly though, I don’t make it very much. On lean paydays, it takes a lot of ground beef that sometimes you just can’t justify. And its a very long cook time – nearly 60-65 minutes in a conventional oven. Plus, once my husband and I started eating low carb/keto, the bread in my normal recipe made it a no-no. So I set out to find ways to make one of our favorite dishes that was diet friendly and easy to make. And what I came up with is my crockpot meatloaf.
The beauty of the internet is that you can sometimes find solutions to the problems you have with your favorite recipes. I starting seeing recipes for crockpot meatloaf. At minimum, that solves one of the problems with the long cook time. Throwing the loaf together is pretty simple and then letting it cook all day in the crockpot guarantees little stress after a busy day.
Almond flour also solves the bread problem. The flour helps to bulk up the meatloaf and makes it a-ok for keto as well as low carb eating. I will give you a bit of a warning however. Make sure not to overcook your meatloaf. This holds up pretty well, even with the lower fat ground beef but overcooking can dry it out. Learn from my mistake. Its not pretty but it sure did taste good!
- 2 lbs ground beef
- 2 eggs, lightly beaten
- 3/4 c milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground sage
- 1 tbsp soy sauce, or Worcestershire sauce
- 1 tsp minced garlic
- 1/2 medium onion, diced
- 1/4 c almond flour
- In large bowl combine all ingredients until well blended.
- Form loaf shape in crockpot.
- Set to HIGH and cook for 4 hours or until juices run clear.
- You can also set the crockpot to cook on LOW and cook for about 6 hours if you need more time.
- Remember, do not overcook as this will dry the loaf out and it tends to fall apart.