MEATLOAF FROM COOKING LIGHT

I don't like much meat, but I love meatloaf and I love mushrooms. I was immediately drawn to this recipe and thought some of you might like to have it, too.  I won't touch poultry so I will make mine all beef but I'm sure most of you will enjoy it just as listed.

Ingredients

• 2 (1-ounce) slices whole wheat bread
• 3/4 pound ground round
• 3/4 pound ground turkey
• 1 1/2 cups sliced shiitake mushrooms
• 1/2 cup grated fresh onion
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 garlic clove, minced
• 2 tablespoons ketchup
• 1 1/2 teaspoons Dijon mustard
• 1/8 teaspoon ground red pepper

directions

Place bread in a food processor and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.
Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.

Because no evaporation takes place, the crock-pot makes an especially moist and tender meat loaf. The mushrooms add moisture as well.

Servings:6 servings (serving size: 4 ounces)

 

Cooking Light Photo

CROCK POT ROAST WITH GRAVY

1	2-3 lb. roast of choice
1 Tbsp	kitchen bouquet*
3/4 c	beef broth
1can(s)	cream of mushroom soup
1 pkg	onion soup mix
1 Tbsp	Worcestershire sauce
1 Tbsp	red wine vinegar
1/2tsp	garlic powder
1/2tsp	dried thyme
1/4tsp	black pepper
2Tbsp	butter
2Tbsp	flour In a medium bowl, combine broth, mushroom soup, onion soup mix, Worcestershire, red wine vinegar, garlic, thyme, and pepper. Stir to mix well and set aside. 2   Rub kitchen bouquet over the roast, coating all sides. Heat a little oil in a large skillet over medium high heat. Brown both sides of the roast ( you'll know it's ready to flip when the meat no longer sticks). Transfer to the crock pot. 3   Reduce heat to medium and add butter to skillet. When melted add flour. Cook for a minute, stirring with a whisk. Add gravy from bowl to skillet. Using a whisk, loosen up brown bits from the bottom of the skillet. Continue to cook until thickened. Pour gravy over roast. 4   Cover and cook on LOW for 7-8 hours, or until roast is fall-apart tender. Serve over buttered egg noodles. Enjoy! * Kitchen Bouquet is a browning/seasoning sauce that helps to add color and a little flavor to meats and gravy. You can usually find it in the grocery with the Worcestershire sauce. If you click on the picture next to step 1, you'll see what it looks like- a little brown bottle with yellow cap and a yellow label. Note: I got this recipe from Just a Pinch several years ago.

ROAST IN MUSHROOM SOUP GRAVY

This popular recipe is a repost from 2017.

3 to 4 lb shoulder roast

salt to taste
1/2 tsp freshly ground black pepper
1 can cream of mushroom soup, undiluted
1 packet dry onion mushroom soup mix

Sprinkle the salt and pepper over the roast.

Smear the undiluted cream of mushroom soup over the roast; place in a slow cooker or crockpot.

Sprinkle the dry soup mix over the roast. 

Place a piece of foil tightly over the cooker then top with the cooker's lid.

Cook on low setting for 8 to 10 hours or on high 4 to 5 hours.

To serve, spoon liquid over the meat.

 Note: If you don't have the onion-mushroom soup mix on hand, the onion soup will work almost as well.

BEEF AND TOMATOES OVER NOODLES

1 med yellow onion, sliced thin
1 (2-lb) round steak, 3/4-inch thick
2 tbsp cooking oil
1 cup beef broth 
1 garlic clove, minced
1 tsp Worcestershire sauce
1/2 tsp rosemary
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
2 tbsp cold water
1 tbsp soy sauce
3 tbsp cornstarch
3 medium tomatoes, peeled & cut into wedges
Hot cooked buttered noodles for 6 servings
Fresh snipped parsley or rosemary sprig for garnish, if desired

Separate the onion slices into rings and place in the crockpot or slowcooker. Trim any excess fat from the round steak and cut into strips approximately 2-inches long x 1/2-inch wide. Heat the oil in a large nonstick skillet and brown the steak in the hot oil; drain.

Stir the meat into the cooker along with the the beef broth, garlic, Worcestershire sauce, rosemary, salt, paprika, and pepper. Cover cooker and cook on the low setting for 8 to 10 hours. Turn cooker to high setting and skim off the fat from the broth. Blend the cold water into the cornstarch and stir into the hot mixture, along with the soy sauce. Replace the lid and cook until bubbly, about 15 minutes. Stir in the tomatoes and cook another 5 minutes.

To serve, place the beef-tomato mixture over the hot buttered noodles. Garnish with parsley, if desired.

File Photo

HOOSIER SLOW-COOKER MEATLOAF

2 lb ground beef

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg, lightly beaten

1 cup fine cracker crumbs

1 cup milk

1 packet brown gravy mix

Combine all ingredients, sprinkling the gravy mix throughout the mixture. Shape into a loaf. Place into slow cooker and cook on high 4 to 6 hours.

 

file photo for reference

MONGOLIAN BEEF

1 ½ pounds Flank Steak

¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

Hot cooked rice for 4 for serving

Cut steak into thin strips. In a plastic bag with a zip top, add steak pieces and cornstarch. Shake to coat.

Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to a slow cooker; stir to combine. Add coated flank steak and stir again until coated in the sauce.

Cook for high 2-3 hours or on low 4-5 hours or until cooked thoroughly and tender. 

Serve over rice and garnish with green onions.

Yield: 4 servings.

Recipe and picture from the recipe critic.

 

SLOW COOKER CABBAGE ROLLS WITH V8 JUICE

I love cabbage and by extension cabbage rolls.  A friend of mine posted this recipe on facebook probably over a dozen years ago. I love V8 juice so I just knew this would be good. I was right.

•1 large head cabbage
•1 can (8 ounces) tomato sauce
•3/4 cup quick-cooking rice
•1/2 cup chopped green pepper
•1/2 cup crushed saltines (about 15 crackers)
•1 egg, lightly beaten
•1 ounce onion soup mix
•1-1/2 pounds lean ground beef (90% lean)
•1 can (46 ounces) V8 juice
•Salt to taste
•Grated Parmesan cheese, optional

Directions

•Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
•In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
•Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
•Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired

file photo

TANGY CHERRY BARBECUE SAUSAGE

1 cup finely chopped onion

2/3 cup cherry preserves

1/4 cup no-salt-added tomato paste

1/4 cup cider vinegar

1 tsp ground chipotle chili pepper

2 lb light cooked smoked Polish sausage, cut into 1/2-inch pieces

In a 2-quart slow cooker, combine the first 5 ingredients. Add the sausage and toss to coat.

Cover and cook on low 4 hours. Serve immediately or keep warm covered and on low for up to an hour, stirring occasionally.

Yield: 36 servings

recipe and photo slow cooker favorites vol 4

MEATBALLS AND SPAGHETTI SAUCE

1 1/2 lbs ground beef (preferably ground round)

2 eggs

1 cup fresh breadcrumbs

Olive oil

1 can (28-oz) tomato puree

1 can (6-oz) tomato paste

1 can (10 3/4-oz) can tomato soup

1/4 to 1/2 cup grated Romano or Parmesan cheese

1 tsp olive oil

1 garlic clove, minced

Sliced mushrooms, canned or fresh

Combine ground beef, eggs, and breadcrumbs. Form into 16 meatballs. Brown in olive oil in a skillet.

Combine tomato puree, tomato paste, tomato soup, cheese, 1 teaspoon olive oil and garlic in a slow cooker. Add meatballs and stir gently to coat. Cover cooker and cook on low 5 to 6 hours. Add mushrooms and cook 1 to 2 more hours.

Serve over hot spaghetti. Garnish with grated Parmesan cheese, if desired.

Yield: 6 to 8 servings

photo from cozi

CHEESE TOPPED SWISS STEAK

2 lbs beef round steak, approx. 1-inch thick
1/4 cup flour
1 tsp salt
1 celery stalk, chopped
2 carrots, peeled and chopped
1/4 cup chopped onion
1/2 tsp Worcestershire sauce
1 can (8-oz) tomato sauce
1/2 cup grated American cheese

Cut steak into 4 serving-size pieces.

Combine the flour and salt in a shallow plate or pie pan; dredge meat in mixture, coating both sides. Place meat in a crock pot/slow cooker.

Add the celery, carrots, onion, and Worcestershire sauce. Pour the tomato sauce over all.

Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Just prior to serving, sprinkle the cheese over the meat.
 

file photo

ZESTY ITALIAN BBQ MEATBALLS

Meatballs:
2 lbs ground beef
1 medium onion, chopped fine
1 cup breadcrumbs
1/4 cup fresh Italian parsley, minced
2 garlic cloves, minced
1/2 tsp freshly ground black pepper
1/2 tsp dry mustard
2 eggs beaten

Combine all the above ingredients in a mixing bowl; mix well and form into approximately 40 meatballs. Place in a shallow baking dish and bake at 350 degrees for 20 minutes. Remove from oven, drain off fat, transfer meatballs to a slow cooker or crock pot.

Sauce:
1 1/2 cups favorite bottled bbq sauce
3/4 cup tomato paste
1/3 cup ketchup
1/3 cup brown sugar
1/2 cup water, as needed
1 tsp liquid smoke

Combine the sauce ingredients in a bowl, mixing well.  Pour sauce over the meatballs in the cooker.

Place lid on cooker and cook on low for 4 hours or on high 2 hours.  Stir halfway through cooking time to baste all the meatballs.

the file photo

RIVAL CROCK-POT SMOTHERED STEAK

1 1/2 lbs chuck or round steak, cut in strips

1/3 cup flour
1 tsp salt
1/4 tsp pepper
1 large onion, sliced
1 - 2 green peppers, sliced
1 lb can tomatoes
1 4-oz can mushrooms, drained
2 tbsp molasses, optional
3 tbsp soy sauce
1 10-ounce package frozen green beans, french-style, optional

Put the steak strips, flour, salt and pepper in crock-pot.  Stir well to coat steak.  Add all the remaining ingredients.  Cover and cook on High 1 hour then turn to Low for 8 hours. (High: 5 hours). Serve with rice.

Note: This is a recipe that came in the booklet pictured below that came with my first crockpot in the 1970s.

SLOW COOKER CABBAGE ROLLS

4 cups water

12 large cabbage leaves
1 lb lean ground beef
1/2 cup cooked rice
1/2 tsp salt
dash of freshly ground black pepper
1/4 tsp dried thyme
1/4 tsp nutmeg
1/4 tsp cinnamon
1 can (6-oz) tomato paste
3/4 cup water

Place the 4 cups of water into a deep pan and bring to a boil.  Remove the water from the heat and soak cabbage leaves in the hot water for 5 minutes or just until softened.  Remove from water and drain well.  Allow to cool enough to handle.

Combine the ground beef, rice, salt, pepper, thyme, nutmeg, and cinnamon until well blended.  Place 2 tablespoons of this mixture on each cabbage leaf.  Roll up firmly and stack in the slow cooker or crockpot.

Combine the tomato paste and 3/4 cup of water; pour over the cabbage rolls.

Place lid on cooker and cook on low setting approximately 8 hours.

Yield: 6 servings 

file photo for reference

SALISBURY STEAK FROM THE CROCKIN' GIRLS

• I got this email recipe over a dozen years ago. It is still a favorite.
• 
  
• 2 Pounds lean ground beef
• 1 Package onion mushroom soup mix
• 1/2 Cup crushed saltine crackers
• 1 egg
• 1/4 Cup milk
• 2 Tablespoons vegetable oil
• 1/4 Cup flour
• 2 Cans cream of mushroom soup
• 1 Package brown gravy mix

In a large bowl, mix together beef, onion mushroom soup mix, crushed saltine crackers, egg, and milk.

1. Using your hands, shape beef mixture into 8 patties.
   
   Heat oil in a large skillet over medium-high heat.
   
   Dredge the patties in flour to coat and brown on both sides.
   
   Place the browned patties into the slow cooker (overlapping is ok).
   
   In a medium bowl, prepare the brown gravy according to package instructions.  Mix in both cans of mushroom soup; pour gravy mixture over the patties.
   
   Cook on LOW for 4 to 6 hours, or until beef is done.
   
   
   

ALL-MEAT CHILI SPREAD

This is another of the recipes from the little booklet that came with my first crock pot in the 1970s.

4 pounds ground chuck, browned in skillet and drained
3 cups water
3 cloves garlic, minced
1 tablespoon salt
2 to 3 tablespoons cumin
4 to 6 tablespoons chili powder

Put all ingredients in CROCK-POT; stir thoroughly to mix spices.  Cover and cook on High for 2 hours, stir well and turn to Low for 6 to 10 hours.  Serve topped with fresh chopped onion.

(Try this over Mexican Red Beans. Hm-m-m good!) Also good on nachos, or on Italian bread slices like a bruschetta.

CROCK POT STROGANOFF

2 lbs beef stew meat

1/2 large garlic clove
2 cans cream of mushroom soup
1/2 lb fresh sliced mushrooms
1/2 tsp salt
1/2 tsp pepper
8 oz cream cheese
8 oz sour cream
6 cups hot cooked noodles or rice

In a large skillet brown the beef with the garlic, mushrooms, salt and pepper.  Remove to crock pot or slow cooker.  Add the soup.

Put lid on cooker and cook on low 8 to 10 hours until beef is very tender.

Stir the cream cheese and sour cream into the beef.

Serve over the noodles or rice.

I saw this on Just a Pinch over a dozen years ago.

CROCK POT RANCH MEATLOAF

2 lbs ground beef
2 eggs, beaten
3/4 C milk
1 tsp salt
1/2 tsp pepper
3 slices bread, crumbled or torn into small pieces
1/2 C diced onion
1 envelope dry Ranch Dressing mix
1/2 C ketchup

Mix eggs, milk, salt, pepper, and bread crumbs. Allow to soften (about 20 minutes). Combine this mixture with ground beef, onion, ranch pack, and ketchup. Mound in a greased crockpot. Cover the top of the mixture with additional ketchup. Put the cover on and turn crockpot on high for 15 minutes, then reduce to low and cook for 7 hours.

I like this because the Ranch Dressing mix gives it a different flavor than the usual meatloaf.  I got this recipe from a friend several years ago. 

SLOW COOKED CORNED BEEF

I have to admit I am not good at making corned beef.  This time of year, the requests start so I thought it would be appropriate to share a Corned Beef recipe.  I went to Taste of Home several years ago where I found this recipe from a lady in Washington State.

6 medium red potatoes, quartered
2 medium carrots, cut into chunks
1 large onion, sliced

2 corned beef briskets with spice packets (3 pounds each)

1/4 cup packed brown sugar

2 tablespoons sugar

2 tablespoons coriander seeds

2 tablespoons whole peppercorns

4 cups water

Directions

• In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top.
• Cover and cook on low for 9-11 hours or until meat and vegetables are tender.
• Remove meat and vegetables to a serving platter. Thinly slice one brisket across the grain and serve with vegetables.

Serves 5 to 6

Nutritional Facts 5 ounces cooked corned beef with 1-1/4 cups vegetables equals 658 calories, 37 g fat (12 g saturated fat), 187 mg cholesterol, 2,175 mg sodium, 43 g carbohydrate, 4 g fiber, 38 g protein.

the file photo

EASY SLOW COOKED BEEF STROGANOFF

1 lb round steak, fat trimmed and cut into cubes

1 envelope dry onion soup mix
1 can (4-oz) mushroom stems and pieces, drained
1 can cream of celery soup
1 con cream of mushroom soup
1/2 cup sour cream
cooked noodles for serving

Place the steak in a crock pot or slow cooker and sprinkle the mushroom stems and pieces over the steak.  In a mixing bowl, using a wire whisk, combine the cream of celery soup, cream of mushroom soup, and the dry onion soup mix until blended; pour over the meat and mushrooms.

Place lid on cooker and cook 6 to 8 hours on low.

Before serving, stir in the sour cream, blending well.  Serve stroganoff over hot cooked noodles.

Yield: 6 servings

file photo for reference

HUNGARIAN GOULASH

2 lb round steak, cut into bite-size cubes

1 cup chopped onion
1 garlic clove, minced
2 tbsp flour
1 tsp salt
1/2 tsp black pepper
1 tbsp paprika
1/4 tsp thyme
1 bay leaf
1 can (28-oz) tomatoes
1 cup sour cream
hot buttered noodles for serving

Place the steak cubes, onion, and garlic in the crock pot or slow cooker.  Stir in the flour, stirring to coat all the steak pieces.  Add the salt, pepper, paprika, thyme, bay leaf, and tomatoes, including the juice.  Stir to blend well.  Place lid on cooker and cook on low heat for 8 to 10 hours.  May cook 5 to 6 hours on high heat, stirring occasionally.  30 minutes before serving, stir in the sour cream, mixing in thoroughly.  Serve over the hot buttered noodles.

file photo for reference