So, if you don’t have a thing for meat, this might not be the blog for you. Because really; I might be considered meat-obsessed. I get excited over different variations of meatloaf and meatballs. Sincerely excited. And yes, I realize that might be considered slightly pathetic, but that’s okay. I could be obsessed with worse things…like belly button lint or dust bunnies. And this thought just actually occurred to me, but do you realize that if belly button lint is left long enough, it could possibly turn into a DUST BUNNY? Wow. Now that will get you thinking.
But, I digress. We’re talking about meat, right? Yep. I love making meatloaf in the crock pot. If you’ve not tried out my other three versions: Traditional, Sweet Potato, and Cheeseburger, then you don’t know what you’re missing. Meat just makes bellies happy…I’m still thinking about belly button lint now.
Now, I don’t really like kraut alone. I’ll eat it in stuff – like Kraut Salad. I just don’t care for the overwhelming flavor. So here’s a trick of mine (that likely everyone already does, but don’t tell me): I rinse my kraut with water and drain. That really cuts the strong flavor and I am happy eating it then.
Another favorite of mine for meatloaf = dehydrated chopped onions. I just LOVE them in meatloaf. I don’t know why. I think because they’re smaller than chopped onions and I think they give a wonderful flavor. I use these beauties a lot. My father-in-law used to put crushed Funyuns in his meatloaf…I think he was on to something.
For this particular loaf, I decided to use the mixer to mix my meat – idea from my awesome Mama. In the winter, my hands get really dry and cracked. Did you know that raw meat on cracked hands feels like hell fire and brimstone? True story. It’s like you’re submerging them into boiling cauldrons of hot water. No thanks. Still gotta have my meatloaf though – enter, mixer! Just make sure to only mix until combined. Otherwise you’re gonna have a tough loaf of meat – and that’s sad…might rank it up there with Fruit Cake (note from Barry: fruit cake is awesome. It doesn’t deserve the bad reputation. Don’t be a hater.).
A trick for crock pot loaves – make sure to form into a loaf in the center of the crock…this will allow a moat to form and you can trap the fat. Trap the fat. Trap the fat. That’s fun to say. It sounds like an infomercial.
See all that beautiful fat around the edges? Now it’s easy to pour off. Or, if you’re a kitchen klutz like me, you might want to cut the loaf into two pieces and lift out with a spatula. Otherwise you might end up with a loaf of meat in the kitchen sink. I hear that happens to OTHER PEOPLE. *Cough*
Keep the fat for frying your eggs the next morning. Delicious! I <3 fat. And meatloaf. But not belly button lint.
I know this post is seemingly random. But rest assured this entire post is all about how to make a delicious meatloaf and avoid belly button lint. Actually, I have no idea how to avoid belly button lint. I don’t even know where it comes from.
But anyway, meat loaf is the bomb. This version is one of my best ones yet – except for the prior three. They are good too – they’re all my favorites. Like a mother loves all her children the same – that’s the way I feel about my meat loaves.
Meat – it’s what’s for dinner.
Crock Pot German Meatloaf
- 1 pound ground beef (or venison)
- 1 pound ground breakfast sausage
- 1 can (14 ounces) sauerkraut, rinsed and drained
- 1 tablespoon dried minced onion
- 1 teaspoon salt
- 1 teaspoon caraway seeds (can leave out, but they really help make this tasty)
- ½ teaspoon pepper
- Ketchup if desired
- Combine all ingredients, mixing well.
- Shape into loaf in a 5 quart crock.
- Spread top with ketchup if desired.
- Cover and cook on HIGH for one hour.
- Reduce heat to low and continue to cook for 6 more hours.
- Drain off fat.
- Let stand 10 minutes before cutting.
Yield: 6-8 servings
NOTE: This makes FANTASTIC meatloaf sandwiches!
I got a tip at the farmers market this summer to hollow/clean out a sweet meat squash like a pumpkin and cook your meatloaf inside it–in the oven on 350 for 6 hours–like your crock pot but no pot to clean!!! PLUS, I imagine that all that yummy fat soaks into the squash so no butter needed! Now I have to decide whether to try this or that first! My kids love my GF meatloaf so we will see which they like best–I do have to omit the caraway seeds though…
Well that sounds yummy!
delicious! Made this for supper tonight and my 4 picky boys ( aged 8 and under) ate it up without complaints! They didn’t even mention anything about the sauerkraut and ask to have it made again. Thanks!
Well, that’s a fabulous review! 🙂
I love the combo here! FEATURING YOUR RECIPE THIS WEEK ON afw!
Thank you!!!
What a great one pot meal.. the meatloaf looks so moist. Thanks for sharing it with us on foodie friday.
So glad you posted this…I didn’t try the sauerkraut (I couldn’t risk hubby and children not eating it) but just love the idea of crockpot meatloaf. I will never go back to making it in the oven again!
Also…the idea of mixing the meatloaf in the mixer. DUH!!! Why didn’t I think of that?
My Mama is genius like that.
What a unique recipe! Visiting you from Recipe Sharing Mondays.
Can you “skip” the cook on high for an hour and leave it in longer on the low setting? And if so, how much longer?
Sure – I just like to get it nice and hot since it’s so large….I would just go with 8 hours on low.
About the caraway seeds. I don’t like the seeds in rye bread so do you think it’s possible or has anyone crushed them and added them to this dish or any other? Not even sure you can do that but maybe you can LMK. I do like the taste of rye bread made with the seeds but they are awful bitter!!
Well, I hate rye bread – and I love this meatloaf…so maybe you would too?
Would this be a good S meal? Not sure how sauerkraut fits into THM. Thanks.
I believe cabbage is neutral, so yes this is an S.
I love saurkraut. I hated it before I spent 16 months in Germany, where I grew to love it. This sounds so delicious, I have put it in my “just sounds yummy” recipe box to try sometime. Thanks so much for sharing!
I found you again on Finding the Pretty & Delicious and had to stop by to see if it was the same recipe for German Meatloaf. I’m so excited to make this, I even bought carroway seeds (I don’t usually keep them in stock). I think I’ll probably make it this week sometime. Thanks so much for sharing! HUGS!
This sounds good, except for all the dust bunny and other references, I may have to try it (as lo–ok, so I was going to write: “as long as I don’t think about the aforementioned references,” but auto correct intervened and put “as loin gas” –oh dear!)
Gotta love that German food! My mother in law, who grew up in Germany, taught me to rinse my sauerkraut as well. She said she always gets compliments because she does it that way, since most people don’t rinse theirs. She also heats it with caraway seeds, a bay leaf, and a little bit of sugar–yumm! We serve it with braised bratwurst and either mashed potatoes or brown mustard on crusty rolls.
Is that a side of roasted radishes? I just got a bunch of radishes to try with crock pot roast beast in place of potatoes. THM-hints may turn me into a radish lovin’ convert yet!
And again – why have I never even thought about doing a meatloaf in the crockpot?! You’d think after this long I would’ve learned by now…..Thanks for another great kitchen adventure to try!
(p.s. My husband LOVES your crockpot yogurt recipe – to the point that I’m not allowed to make it anymore…..it’s HIS job. It’s the little things some days…lol)
A Genius you are…..simply genius! Now, off to contemplate the belly button lint vs dust bunny conundrum.
Yep – roasted radishes.
I only use a slow cooker for meatloaf. My favorite is Italian meatloaf with pasta sauce (instead of ketchup) and Italian seasoning.
Those meatloaf pans with the insert do fit inside the larger crock pots. I also have put a couple of layers of bread in the bottom to soak up the grease. I’m a little less in love with fat. 🙂
Mmmmmmmmmmm, fat.
I love sauerkraut (drained) too and this sound like a great way to “sneak” an extra serving of vegetables into my suspicious little one. I know my hubby will love it.
Keep it on the DL. 😉
What a lovely recipe. I’m with you…don’t eat kraut alone, but I do love it mixed into other things. I have a cranberry sauerkraut meatball that is out of this world yummy too..another one I make in the crockpot as well. Thanks so much for sharing.
Stacy,
The link for the cheeseburger meatloaf wasn’t working, but I found the correct one: http://www.stacymakescents.com/fix-and-forget-friday-crock-pot-cheeseburger-meatloaf
Thanks! I believe Barry fixed it earlier. 🙂
I love this idea! My German husband hates sauerkraut and I love it! But I think he’ll eat it like this. This is going into our menu plan for next week 🙂
Regarding the dry hands, try coconut oil. I get very dry cracked hands and just started putting it on them. Within 2 days the cracks were healed 🙂
🙂 I hate the greasy feeling – I’m weird.
I have horribly dry, itchy skin and would get cracked hands every winter. Two tips…First, my sister told me to never put my hands in cold water – always let the water warm a little first. I’m the world’s worst about wet, grab a towel and run when I’m cooking. Second, though it might be ‘greasy’ getting it on, you’d be amazed at how fast the coconut oil soaks in and leaves your hands just feeling smooth and comfortable – no grease!
Great blog!
I didn’t know about the cold water!
Jesse hates caraway. I might just try to sneak it in anyway. Just to see.
Don’t do it.
Aw, why not? Is it really obvious?
No it’s not obvious….but don’t try to trick him or he’s REALLY going hate all my recipes. LOL LOL
LOL! We eat your recipes at least once a week. He likes em.
:-/ <—- skeptical face.
It’s true! We just finished off a batch of granola for breakfast, and I’ve got cheeseburger sloppy joes in the crock for supper right now! Don’t make me take a picture to prove it. 😉
Okay, but I’m only giving in because it’s Sunday.
I win because it’s Sunday? Awesome!
Yeah – it’s like a commandment or something.