Meatloaf with Crockpot Cauliflower “Mashed Potatoes”

meatloafA hot meal for a cold night. This recipe was a winner in our Simply Slow Cookin’ contest. Congratulations to Kim Canty, Office of Advancement, UMass Medical School/UMass Memorial Health Care, Shrewsbury, MA

(Serves 8)

Best served with delicious slow cooker cauliflower “mashed potatoes.” Prepare ahead or
use a second slow cooker.

2 eggs
¾ c. milk
2/3 c. seasoned bread crumbs
2 t dried minced onion or fresh onion, diced and sautéed
1 t salt
½ t rubbed sage
½ c. fresh mushrooms, sliced
1 ½ lbs. ground beef or bison
¼ c. ketchup
2 T brown sugar
1 t ground mustard
½ t Worcestershire sauce
Combine eggs, milk, bread crumbs, onion, salt, sage and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to
combine. Shape into a round loaf, and place in a 5-quart slow cooker. Cover and cook on low until a meat thermometer reads 160 F, about 5 to 6 hours. Whisk ketchup, brown sugar, mustard and Worcestershire sauce in a small bowl. Spoon sauce over meatloaf. Return to slow cooker and cook on low until heated through, about 15 minutes. Let stand 10 minutes before cutting.

Cauliflower “Mashed Potatoes”

(Serves 8)

1 large head cauliflower
4-6 c. water
6 cloves garlic, peeled
3 T butter or ghee
1 c. vegetable broth
4 T minced fresh herbs (rosemary, sage, thyme and parsley)
Peel the leaves from the cauliflower, and cut into medium florets. Place in your slow cooker and top with garlic cloves, vegetable broth and enough water to cover the cauliflower. Cook on low heat for 6 hours or high heat for 3. Drain the water and broth, and add the cauliflower back to the slow cooker. Toss in the butter and use an immersion blender or hand blender to mash. Season with salt to taste, and mix in fresh herbs. Set on warm until ready to serve.

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