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Crock Pot Meatloaf and Veggies

I got up in the middle of the night wondering again if I should put water in the crock pot, but in the end the meat juices mixed with the potatoes and made them heavenly to the taste buds without needing any help. Leftovers from this hearty dish pack nicely with a few veggies for lunch, or become another delicious meal with our Meal Extender idea at the bottom.
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Prep Time 15 minutes
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Crock Pot, Red Meat
Ingredients Method

Ingredients
  

  • 10 red potato(es) medium sized, cut in half
  • 6 carrots scrubbed and chopped 1" pieces
  • 1 1/2 lb(s) ground beef or part ground turkey
  • 2/3 cup(s) oats ground in blender
  • 2 egg(s) beaten
  • 1/2 cup(s) ketchup
  • 1/2 cup(s) onion finely chopped or shredded
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp oregano
  • 1/2 tsp nutmeg

Method
 

  1. Scrub vegetables, then chop and place in bottom of crock pot. Sprinkle lightly with salt.
  2. In large bowl combine meat, oats, eggs, ketchup, onion, salt, pepper, oregano and nutmeg. Shape into a round loaf smaller than width of crock pot and place meat on vegetables. Make sure it is not touching the sides, and do not add water!
  3. Cover and cook on low 8-10 hours. HEALTHY ADDITIONS: * B Vitamins and amino acids- add 1/3 cup nutritional yeast * FIber and omega 3 oil- add 1/2 cup ground flax meal MEAL EXTENDER: Begin cooking some whole grain noodles according to package directions. Heat a jar of organic spaghetti sauce in a large skillet on stove. Add 1/3 cup red wine, some vegetables like shredded carrot, chopped mushroom or finely chopped kale or collard greens and any leftover meatloaf. Break meat apart with spatula and add some water if needed for desired consistency. Simmer for at least 10 min. to blend flavors and cook vegetables, adding water again if necessary. Rinse noodles when done and top with meat sauce and shredded parmesan cheese.