I love to dump stuff in my Crock-Pot and sometimes the results are pretty yummy. I happened upon another delicious combo over the weekend and thought I’d share. Feel free to adjust the recipe to suit your own tastes and preferences. Also, I try my best to get the quantities right, but mostly I’m guest-imating… because lazy. 🙂
2 lbs ground meat (I used 1 lb beef and 1 lb turkey)
1/4 cup quick cooking steel cut Irish oatmeal
2 Annaheim peppers, seeded and chopped
1/2 large yellow onion, chopped
1 bunch of Italian flat leaf parsley, chopped
4 cloves garlic, minced
1 jar Cucina Antica Tuscany Pumpkin pasta sauce (I got it at Target)
1 16 oz package cauliflower crumbles
1 T olive oil
1 T Better Than Bouillon (beef or chicken)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/2 tsp red pepper flake
Coat bottom of Crock-Pot with olive oil. Add cauliflower crumbles.
Mix remaining ingredients (except pumpkin pasta sauce) in a large bowl. Drop mixture on top of cauliflower crumbles. Pat mixture evenly so it touches the sides of the Crock-Pot.
Pour pasta sauce on top of meat mixture.
Set the Crock-Pot to high and cook for at least four hours or until meat mixture pulls away from sides and begins to brown.
Slice up the meatloaf like a pie and serve with a nice green salad!