Comments on: Crock Pot: Cheesy taters and ham

By: Kristen

Kristen — Wed, 10 Feb 2010 15:26:23 +0000

My meatloaf was on low for about 6 hours and it was perfect. I think much longer and it would begin to dry out. I started with 2 pounds of meat – if you have more, it might take a little longer to cook.

By: Lindsey Nair

Lindsey Nair — Tue, 09 Feb 2010 18:54:50 +0000

Dear, I believe you are thinking of Rubin “Hurricane” Carter, the subject of my favorite Bob Dylan song. But maybe not, because that was the 60s.

By: Howard

Howard — Tue, 09 Feb 2010 16:37:46 +0000

Reuben Calzone. Wasn’t he a boxer in the 80′s?

By: Lindsey Nair

Lindsey Nair — Tue, 09 Feb 2010 16:31:30 +0000

Becky, based on some other Crock Pot meatloaf recipes I’ve seen, I’m going to say 6 to 8 hours on low, depending on how hot your appliance usually cooks. Kristen, is that about how long yours took?

I’m really happy to hear from those of you who tried and liked the gumbo recipe.

By: Becky

Becky — Tue, 09 Feb 2010 15:25:52 +0000

How long do you cook a two pound meatloaf in the crock pot???

By: Debbie

Debbie — Tue, 09 Feb 2010 15:11:53 +0000

I never thought about that ab. That’s a great idea!

By: abdnva

abdnva — Tue, 09 Feb 2010 13:36:34 +0000

Kristen, the tin foil trick is ingenious! I’ll have to try that. Whenever I make meatloaf in the oven, I put the ‘heels’ from a loaf of bread in the bottom of the pan to absorb all the grease. Your idea for the slow cooker sounds really smart!

By: Rebecca

Rebecca — Tue, 09 Feb 2010 12:51:39 +0000

Lindsey,
I made the crock pot gumbo as well, and it was delicious. I stuck to the recipe, although my roux didn’t take near as long as the recipe called for, or maybe I just didn’t it correctly. I got the ‘pecan color’ very quickly (7 vs 15 min) so I didn’t cook it any further; I was afraid it would burn. Thanks!

By: Connie

Connie — Tue, 09 Feb 2010 10:31:27 +0000

Meatloaf in the crock pot is great! It is my husband’s favorite. Just round it on top and push it away from the sides of the pot a little, so the grease will have a place to pool. When it does, just pour it off (being careful no to dump your meatloaf into the sink!). I usually do this when it is time to put the sauce on top. You can also just pour off the grease the same way when you bake it in the oven.

By: JulieP

JulieP — Mon, 08 Feb 2010 19:24:27 +0000

Lindsey, Just wanted to let you know yesterday I made the crock pot gumbo recipe you had in your Super Bowl article last Wed. I didn’t follow it exactly, so here’s what I changed: I subbed bite-size pieces of sauteed boneless thighs for the chicken meat as we prefer dark meat around here, and I also added 1 lb. of sliced italian sausage (browned in the skillet w/the kielbasa). The sausage added a little extra kick. I subbed cut-up fresh asparagus for the okra (never could stand okra…), and I used 1/2 a green & 1/2 a red bell pepper b/c I had them and needed to use them up. I used 1/2 tsp. ground hot peppers (from last summer’s garden, dehydrated and ground). Served it over brown rice. The roux is definitely the trickiest part, but patience is a virtue, esp. in the kitchen

My husband loves his gumbo, and he said this was the best he’s ever had. Thanks again for sharing! We’re looking forward to the leftovers tonight!