Meatloaf in Minutes

This is the easiest meatloaf I ever made and the juiciest.


2 pounds of ground meat- you can use a combination of beef, veal, pork or turkey and veal or just a single type.  If you use only turkey make sure it’s a mix of white and dark meats so there is enough fat for flavor and moistness. To really get the most flavor use organic meats.
1 large organic onion chopped
2 cloves of garlic minced
1 14.5oz  can of fire roasted tomatoes (I like Muir Glen organics)
2 eggs beat
1 tsp agave
½ cup Gluten free bread crumbs (Southern Home style Tortilla Crumbs or your favorite bread toasted and run through the processor)
2 tsp Fine Herbs from Penzey’s ( Hand-mixed from: chervil, minced parsley, chopped chives and tarragon)


Mix all ingredients and shape according to the shape of your crockpot.  I have an oval 6.5 quart All Clad stainless steel insert crockpot which works great for everything.  So I made an oval meatloaf.  Now if you don’t want your meatloaf to cook in all of the wonderful juices and drippings that come out then put it up on a rack but for me that’s what makes it taste great and makes it so moist and juicy, your choice.  Cook on low for 8 hours and serve.

This makes a lot of meatloaf which is great for freezing half for another night.  Cook once, eat twice.

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