Katie
Don’t worry. Slow Cooker Sunday is back!
I took last week off. (Did you miss me?) I actually did use my slow cooker to make corned beef again (sans the potatoes), but I already posted that recipe two weeks ago.
I’m back though with a super comforting slow cooker meatloaf…a cheeseburger slow cooker meatloaf! This meatloaf is double-stuffed (yes, I said DOUBLE-STUFFED) with all the best parts of a cheeseburger: cheddar cheese, onion, jalapeños, and pickles. I got this inspiration from this recipe. And, it really was delicious. Mouthwatering in fact! The best part about this recipe is that you can definitely change up the ingredients. I’m thinking about adding some tomato slices next time.
Start with the meat…
- Place 2¾ pounds ground beef into a large bowl.
- Crack in 2 eggs.
- Season with 1 teaspoon each of s&p.
- Add about ½ teaspoon paprika.
- Finish with 2 teaspoons of onion powder.
- Mix until all of the ingredients are combined.
- Line the bottom of your slow cooker with tin foil.
- Divide the meat into 3 equal portions.
- Form one portion into a flat loaf.
- Place the meat in the bottom of your slow cooker.
- Seed 2 jalapeños and slice them into half moons.
- Slice 1 onion.
- Top the meat with sliced cheddar cheese.
- Add some of the onion next.
- Then add some jalapeños.
- Finish with some sliced kosher dill pickles.
- Place another beef portion on top of the cheese and vegetables.
- Press down the sides of the beef and use your fingers to crimp down the edges of the meat so that they join with the first layer.
- Tuck any toppings that are sticking out back into the loaf.
- Repeat the process with some more cheddar slices, onions, jalapeños, and pickles.
- Finish with the last beef portion, pressing down the sides to form one large loaf.
- Squeeze about ¼ cup ketchup on top of the meatloaf.
- Spread the ketchup out evenly.
- Cover and cook on high for 3 hours. (I started with 2½ hours, checked the temperature, then added 30 more minutes. The internal temperature of the beef should be 160°.)
- Lift the meatloaf out of the slow cooker using the tin foil and let drain.
- Place on a cutting board and let cool for about 5-10 minutes.
- Remove the tin foil and slice.
I served this loaded cheeseburger meatloaf alongside some Potatoes and Fried Cabbage. Enjoy!
Slow Cooker Cheeseburger Meatloaf (serves 6-8)
INGREDIENTS:
- 2¾ pounds ground beef
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 2 teaspoons onion powder
- 8 slices sharp cheddar cheese
- 1 onion, sliced
- 2 jalapeños, seeded and cut into half-moons
- 24 kosher dill pickle slices
- ¼ cup ketchup
DIRECTIONS:
- Combine the beef, eggs, salt, pepper, paprika, and onion powder in a large bowl.
- Mix until all ingredients are combined.
- Divide the meat into 3 equal sections.
- Form 3 flat loaves.
- Line your slow cooker with tin foil.
- Place one of the beef portions on the bottom of the slow cooker.
- Top with half of the cheddar slices, onions, jalapeños, and pickles.
- Place another beef portion on top of the cheese and vegetables.
- Press down the sides of the beef and use your fingers to crimp down the edges of the meat so that they join with the first layer.
- Tuck any toppings that are sticking out back into the loaf.
- Repeat the process with the remaining cheddar slices, onions, jalapeños, pickles, and beef portion.
- Once the meatloaf is completely sealed, spread the ketchup on top.
- Cover and cook on high for 3 hours, or until the internal temperature of the meatloaf is 160°.
- Use the foil to remove the meatloaf from the slow cooker.
- Let cool for 5-10 minutes before slicing.
