Wednesday, October 17, 2012

Leek & Collared Green Crock Pot Meatloaf

I know, I know, you're going...whu-what?  It sounds crazy.  And seeing as I absolutely did not intend for this to be a blog post, I have no pictures.  I was just trying to use up CSA veggies and did something absolutely bizarre.  My friends and family will freely admit to you that I may be perhaps even a little OVERLY adventurous when it comes to cooking.  But this was a resounding success.

This is the time of year that CSA baskets perhaps get a little repetitive.  And, perhaps contain things that certain spouses are not overly fond of.  In our house?  That is greens.  This was the third week in a row with them, and I've been coming up with many innovative uses.  Even the leeks, which I adore, had already been in potato leek soup, and the remaining ones are probably going into a quiche, so I needed something new.  (By the way, if anyone has some ideas for radishes?  AWASH in radishes right now.)

Also, life's been a little hectic, so the crock pot has been getting a lot of use.  Whole chickens, more soups than you can count, casserole type things, the whole gamut.  However, I had never made a meatloaf in the crock pot!  I was intrigued to try and here is the resulting recipe.

Leek & Collared Green Crock Pot Meatloaf


2 lbs ground beef
1 cup bread crumbs
1/4 c dried parsley
1 cup parmesan
1 cup chopped collard greens
3 leeks chopped
1/2 tsp Lowry's seasoned salt
black pepper to taste
4 eggs
6 pieces bacon
1/2 cup barbecue sauce


Crumple a piece of foil and put it at the bottom of the crock pot to raise the meatloaf off the bottom so it doesn't sit in the fat.  Take another piece of foil, folded a couple times, and lay it across the entire pot, to use as a "handle" to pull it out when it's done.  Spray everything with cooking spray.

In a bowl, mix everything except the bacon and barbecue sauce.  Put into the crockpot on top of the handle in as much of a loaf-type shape as you can manage.

Lay the strips of bacon on top of the loaf, then cover with barbecue sauce.

Cook on high for 6 hours. 

1 comment:

  1. I like to chop up radishes in cold pasta salad with bell peppers, tomatoes and cubed mozzarella cheese.