I've never made a meatloaf in the crockpot until recently. It seems difficult to imagine since I use the crockpot for slow cooking often. The main reason I use the crockpot is because I usually don't have time to watch an oven and, with the crockpot, there is virtually no chance of over-cooking something. You really can fix and forget while you run out of the house for other projects, then return to find dinner already made.
Here's a very quick preparation meat loaf that's sure to please on those chilly “early” Spring nights. And, you can keep it low carb, sneak in chopped vegetables like kale greens or spinach, maybe some chopped green or red pepper, and use a premade canned soup for the gravy!
Prep crockpot with spray-oil.
Combine in a large bowl:
2 lb. Grassfed ground beef
1 large egg
1 package of dried onion soup
¼ cup tomato sauce
1 cup finely chopped, raw mixed vegetables (spinach, kale, peppers, zucchini, squash combination of these)
Mix throughly, add ground pepper (there's enough salt in the onion soup mix).
Form into a loaf and place in the crockpot.
Add 1can of Beefy Mushroom Soup (do not dilute). Pour soup over loaf.
COVER and Cook on LOW for 8 hours--it'll be done! Remove to serving plate and slice. Serve with some mashed cauliflower, salad to round out your nutrients!
Refrigerate leftover meatloaf and slice when throughly chilled for sandwiches (on low carb bread, of course).