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.
- 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.)
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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