10 Slow Cooker Recipes from Ag Organizations

armers of Canada provided this recipe.

Ingredients:

• 2 eggs
• 1 onion grated
• 1/2 cup (125 mL) Milk
• 1/3 cup (80 mL) tomato paste
• 1 cup (250 mL) quick-cooking rolled oats
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) pepper
• 2 1/4 lb (1 Kg) lean ground beef
• 1 cup (250 mL) shredded cheddar cheese

Cooking Instructions:

• Fold three 2-ft (60 cm) long pieces of foil into strips, each about 2 inches (5 cm) wide. Place two strips in a 20-26-cupt (5 to 6.5 L) slow cooker in a cross and the third on a diagonal, overlapping in the centre.
   
• In a large bowl, using a fork, whisk together eggs, onion, milk and tomato paste; stir in rolled oats, salt and pepper. Add beef and mix with the fork, just until evenly blended. Pack into a loaf shape on top of foil strips in slow cooker, leaving about 1 inch (2 1/2 cm) of space between the side of stoneware and the loaf.


• Cover and cook on Low for 6 to 8 hrs or High for 3 to 4 hrs or until loaf is well browned and a thermometer inserted in centre registers at least 165 °F (75 °C).
   
• Place cheddar cheese on top of loaf, cover with lid and cook on High for 5 to 10 min or until cheese is melted. Using foil strips as handles, lift loaf out of stoneware, letting juices drain off. Place on a cutting board and slide foil strips out carefully from under loaf; slice with a serrated knife.