I have this thing for meatloaf and meatballs…that should be apparent by my myriad meatloaf recipes on here (ie. Cheeseburger Meatloaf and Meatloaf with Carrots and Potatoes being my two favorites). Where some women can’t say no to chocolate, I can’t say no to meatloaf. It’s bad…really bad.
What’s worse is if it’s a meatball. I might be stuffed silly from 8-10 large meatballs…but that little meatball will look at me and say “Hey…I’m just a little ole thing – you can eat one more.” And I do. I’m so weak. I need AA for meatloaf.
I hit the ball out of the park with this recipe – it’s now my #1 favorite meatloaf recipe…and that’s saying a lot, because I have a love of all things cheeseburger. It’s SO moist (moist is a gross word) and just falls apart and melts in our mouth. Oh dear. I need a meatball.
This recipe was born when I saw the idea for putting a small amount of grated carrots into meatloaf to use as a filler…but I didn’t have any carrots – I had sweet potatoes. AND who wants to put a piddly little ole 1/3 cup of grated veggies in their loaf? If I’m gonna do it, I’m gonna do it big. Go big or go home. Embrace the big meatloaf.
I ended up adding 3 cups of grated sweet potato to this meatloaf – and it was a thing of beauty. I wept. I cried. I ate a second helping. I ate most of the leftovers myself. I am not ashamed. Meat is just so stinkin’ beautiful.
Now, as usual, I used ground venison. You could use beef or even ground turkey. The potato is going to keep it nice and moist (blech!) no matter what meat you use. However, depending on the type of meat you use, you might end up with a bunch of grease. When I use venison, that’s not a problem – but it’s easy to drain off no matter.
Mix up your stuff in your meatloaf mixing bowl – because everyone has one of those, right? And then press it into your crock. I do grease my crocks for meatloaf, even though they’re going to get really greasy – I err on the side of caution…I don’t like spending my evening scraping the crock. Plop some ketchup on top because ketchup is beautiful too. Meat + ketchup = true love.
I used my 5 quart crock, but a 4 quart would work as well. If you doubled the recipe, you could use a 5-6 quart. Whatever floats your boat.
This is where I usually set my crock while it works. Why? So it doesn’t take up any of my precious counter space. And also because Annie can’t reach it there and turn my knobs – meatloaf at high for 7 hours = fire and fire rescue teams.
I removed my loaf in two pieces when it was done so it wouldn’t sit in the little bit of grease in the bottom. It lifts out very easily…but if a chunk falls off, it’s okay to eat it – even if you have to “accidentally” break that chunk off yourself. *Cough*
This makes about 6 large servings – because we like meat around here. If you eat smaller servings, it would serve 8. But really…meatloaf should be eaten in large quantities. Go big or go home. I <3 meat.
Crock Pot Sweet Potato Meatloaf
- 2 pounds ground meat (I use venison)
- 3 cups peeled, grated sweet potato (about 2 small/medium)
- 2 eggs
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- Combine all ingredients except ketchup in a mixing bowl.
- Press into greased 5 quart crock.
- Cover top with ketchup.
- Cover and cook on HIGH for 1 hour.
- Turn to LOW and continue to cook for 6 more hours.
Yield: 6-8 servings