From f1843673ceba33da1bd820729c26d6656cac90d4 Mon Sep 17 00:00:00 2001 From: Eric Grasby Date: Sat, 8 Oct 2022 17:31:59 -0500 Subject: [PATCH] adjust numbering and add instruction --- content/slow-cooker-meatloaf.md | 15 ++++++++------- 1 file changed, 8 insertions(+), 7 deletions(-) diff --git a/content/slow-cooker-meatloaf.md b/content/slow-cooker-meatloaf.md index 8f06492..07912fd 100644 --- a/content/slow-cooker-meatloaf.md +++ b/content/slow-cooker-meatloaf.md @@ -32,10 +32,11 @@ This method of using a slow cooker renders the meatloaf into a tender and juicy 1. Uncase your sausage links and combine with ground beef in a large mixing bowl. 2. Chop your purple onion to desired consistency and add to bowl (I find that coarsely chopped onions work well). 3. Take a sleeve of your crackers and crush them into a fine powder. Do this in the cracker sleeve or bag to make for easy cleanup. -3. Combine crackers with the rest of ingredients and, using your hands (or mixer), thoroughly mix the ingredients together into a homogenous paste. -4. Line your slow-cooker with aluminum foil. -5. Dump the meatloaf mixture into your slow cooker and form it into a loaf. -6. Place the crock from your slow cooker in your refrigerator to marinate overnight. -7. Remove crock from refrigerator approximately 20-30 minutes before cooking (this allows the crock to come to room temperature to avoid cracking when the slow cooker turns on) -8. Cook on low for 6-8 hours. Check the meatloaf's internal temperature to make sure that it is cooked all the way through before serving. -9. At this point, you may remove and broil if you wish. I recommend stopping here and serving the meatloaf as it came out of the slow cooker. Add ketchup, if desired. +4. Sprinkle a genereous amount of breadcrumbs over the top of the meat. This helps bind the loaf together. +5. Combine crackers with the rest of ingredients and, using your hands (or mixer), thoroughly mix the ingredients together into a homogenous paste. +6. Line your slow-cooker with aluminum foil. +7. Dump the meatloaf mixture into your slow cooker and form it into a loaf. +8. Place the crock from your slow cooker in your refrigerator to marinate overnight. +9. Remove crock from refrigerator approximately 20-30 minutes before cooking (this allows the crock to come to room temperature to avoid cracking when the slow cooker turns on) +10. Cook on low for 6-8 hours. Check the meatloaf's internal temperature to make sure that it is cooked all the way through before serving. +11. At this point, you may remove and broil if you wish. I recommend stopping here and serving the meatloaf as it came out of the slow cooker. Add ketchup, if desired.