Low calorie crock-pot meatloaf

Gin Lee

Low calorie crock-pot meatloaf/Photo byGin Lee

If you're looking for a meatloaf that doesn't require eggs, bread crumbs, ketchup, etc., then this might be the recipe for you. Today, I am creating a low calorie meatloaf without all the bells and whistles, but it still tastes amazingly good and has fewer calories. The meatloaf will be cooked inside my crock-pot on a meat rack. Doing this allows the excess grease to drip below the meatloaf as it cooks. Which in turn creates a pleasurable, greaseless meatloaf experience.

Low calorie crock-pot meatloaf/Photo byGin Lee


  • 2 pounds of lean ground beef
  • 1-2 bell peppers, de-seeded and diced finely (depending on size of the peppers), or 1 tablespoon of dried pepper flakes
  • 1-2 tablespoons of onion flakes (amount depends on your preference)
  • 1 teaspoon of garlic powder
  • 1 teaspoon of seasoning salt
  • 2 teaspoons of freshly ground black pepper
  • 1 tablespoon of soul seasoning
  • Sesame seeds and flax seeds, to sprinkle over the top of your meatloaf (optional)
  • ½ cup of water, do pour inside your crock-pot


First, wash and scrub the bell pepper. Then seed it and finely dice it. (If you don't have bell peppers, you can use pepper flakes instead.)

Add a half cup of water inside your crock-pot. This will help create steam inside once you begin cooking your meatloaf.

In a large bowl, combine all the ingredients together thoroughly.

Shape the meat mixture into a loaf shape. (I shaped mine into a round shape because my meat rack is round. See below.)

Preparing low calorie meatloaf/ Crock-pot meatloaf/Photo byGin Lee

Place a meat rack into the bottom of your crock-pot and place your prepared meatloaf on the rack. (If you don't have a meat rack, use root vegetables, or waded up aluminum foil in the bottom of your crock-pot instead.) I covered my meat rack with aluminum foil, then poked a few holes in it before placing my meatloaf on it.

Cover your crock-pot with a lid and cook your meatloaf on the highest setting for about six to eight hours.

Transfer your cooked meatloaf onto a serving platter, then slice it and enjoy.

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

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