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Meatloaf Meets Crock-Pot
Put these two American dinner stalwarts together, and magic can happen—if you follow a few key steps. While 85 percent lean ground beef works perfectly for meatloaf cooked in the oven, you can get away with using an even leaner blend of beef—or ground turkey or chicken—in the slow cooker, since the steam keeps the food moist. To avoid a greasy meatloaf and a difficult removal from the Crock-Pot, make a sling out of aluminum foil. Internet tutorials abound, but the gist is to first line the inside of the slow cooker with a foil "collar" and then press in two large sheets, perpendicular to one another, with the extra hanging over the edges. When the meatloaf is finished cooking, lift it out by holding on to the foil overhang. Grease will stay behind, and the loaf will be intact.
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