Slow Cooker Meatloaf Recipe, Busy Life & Saying Goodbye

I made this meatloaf on Sunday for lunch. I put it in my slow cooker before church and came home to a house smelling divine. It is an easy recipe to make and was moist and delicious. It heated up nicely the following day for sandwiches.

Slow Cooker Meatloaf Recipe

1 1/2 pounds of ground beef – I used extra lean
2 eggs
3/4 cup milk
1 cup bread crumbs – I used seasoned Italian
2 teaspoons fresh, chopped onion

Mix all together. I used my KitchenAid mixer with the dough hook and it mixed easily.

Place in a sprayed slow cooker crock. 

Ingredients for glaze:
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon yellow mustard
1 teaspoon Worcestershire

Wisk all together and spread on the top of the meatloaf.

Cook on low for 6 hours.  
I served mine with scalloped potatoes and a salad. Enjoy!

Life has been hectic over the last month. Stan’s sister and her husband were here for three weeks for a visit and we had a wonderful time. One of the Saturdays we took them on a Carolina country exploration. Here are some of the photos from that day. 

Isn’t this a beautiful covered bridge? It is Campbell’s Covered Bridge and was built in 1909. It is the last extant covered bridge in SC. It is no longer used as part of a road but instead has walking trails and a picnic park in the area. It is always so peaceful. 

Is not hard to tell that these two are siblings, is it? 
Their mom walks the exact same way. 🙂

Stan and I
We visited another favorite bridge, it was built in 1820 and was on the state road from Greenville, SC to Asheville, NC. It cuts through the woods and over the mountain, as the song goes.  The bottom architecture is so beautiful, we always climb down to the creek.

Donna and Eddie

We saw our first snow that same day. Only a dusting.
We adopted a rescue beagle. Her name is Pearl and Stan calls her our Honeybeagle! She just doesn’t care. 😉  Almost two months later, she is finally feeling secure in our home and instead of hiding/hoarding all her toys and bones, she is now bringing them to share. She is so sweet and is a joy to us both.

I am in the process of hanging a gallery wall of my precious niece, Jordan. It’s not quiet done but I love how it is turning out.

On January 29, my son turned 26! I am way too young to have a child that is now closer to 30 than 20! After he left work, he and his dad went to meet the Atlanta Braves caravan players and coaches that were in the area. Then they got all manly and went to the firing range. I got a called to meet them for dinner at a Japanese restaurant Cody had chosen. We went home for birthday dessert. He chose The Better Baker’s Peanut Butter Delight recipe instead of a traditional cake. He loved it. 

I attended our church women’s conference in Charleston, SC at Seacoast Church. Pastor Greg is in the center with our ladies from Greenville. I was blessed to be there.

I took this photo of my mom and grandmother at Christmas. We said goodbye to my grandmother this week. I shared the following words on FB the morning following her death.

I loved my tiny grandmother, all 4 feet and 9 inches. She was feisty, fun and oh, so creative, before her strokes stole most of that 5 years ago. I am blessed in so many ways to be her granddaughter. Maggie taught me to cook, sew and quilt. She instilled in me a desire to stay busy with my hands. My grandmother loved hymns and didn’t miss church unless she was extremely ill. She was well known for her cooking, gardening, sewing and quilting. She was the first to make food for a friend or a family in need and loved having her large family together. She was the proud mother to 4 daughters, 9 grandchildren, 20 great-grandchildren and 3 great-great grandchildren. Her legacy will live on for many years. I had the great privilege, along with my sister, Angie, and my mom, Linda, to be with her as she left this life and passed in to one far grander than we can imagine. I have a joy and peace in knowing her broken body and mind is now healed and she is rejoicing once again.
God’s timing always amazes me. As I was sitting with my grandmother her last morning, I received an email from Marsha at Better Baker blog. She had noticed I had not posted recently and was checking to make sure I was okay. She told me she was praying for me that day. Isn’t that amazing? I am so blessed to call many people friends and am so thankful for the ones I have never met face to face but share our daily lives through our blogs. What a comfort to know that God knew my needs before I did and had placed me on Marsha’s heart. We serve a great God.

We lay my grandmother to rest on Saturday in MS. She took her very first plane ride last night, as her body was being sent to the local funeral home. My first cousin and my husband will be leading the service and 4 grandsons, one grandson-in-law and three great grandsons will serve as pall bearers. What an honor for her family to do this one last act of service for my mammaw. 


Anyone there? Recipe Monday – Hamburger Casserole

I have been so out of touch the last two months and I feel I have lost all contact with the cyber world. Fall is always a hard time for me physically. I have asthma and allergies and my worst time is when the leaves start falling on the ground. Mold sets in and I start wheezing and coughing and getting congested. And then my immune system lowers and I catch anything that is going around. Right now, I have the old typical cold. But enough about that…I am happy to be back and plan to keep this blog current. 🙂

We tried a casserole recipe last week that can only be described as solid, comfort food. Which is perfect for cold winter nights. We all enjoyed it with a garden salad. I did try and make it in a lower fat version.

Hamburger Casserole

2 lbs. ground beef (I used very lean)
5 medium potatoes
1 large onion, chopped
2 cans cream of mushroom soup (I used low-fat, low-sodium)
1/2 cup grated cheddar cheese

Peel the potatoes, cut in to small pieces and boil until nearly done. Cook onion and meat until brown. Drain off excess fat. In a 9 x 13″ sprayed casserole dish, layer potatoes and then meat. Spread the mushroom soup on top of the meat mixture. Sprinkle cheese on top. I used a tad more cheese and I do not use low-fat cheese. Cook 30 minutes in a 300 degree oven or until cheese is melted and casserole is bubbly.

This is great served with a side of green beans or peas or a garden salad and some crusty bread.

Recipe Monday – Sloppy Joe’s

I am sorry for the lack of photos over the last week and this one. My son borrowed our camera and took it with him to Charleston to visit his sister. He left it there. I have to get her to ship it but her schedule is so crazy with classes, internship and working that she has not been able to get to the post office. Maybe this week.

This recipe is the very best Sloppy Joe recipe I have ever eaten. I think it is the soup that gives it just a bit of different flavor. I have been making this for about 8 years. Let me know if you try it.

Sloppy Joe

2 1/2 pounds lean ground beef
1 medium onion, chopped small
2 1/2 tablespoon, Worcestershire sauce
1/3 cup brown sugar
1/2 cup ketchup
1 tablespoon mustard
1 can cream of mushroom soup (I use the low-fat, low-sodium)

Fry meat with onion. Drain and add salt and pepper to taste. Add remaining ingredients and simmer. Serve on hamburger buns. Makes 8-10 sandwiches.

This can also be put in a sprayed Crock-pot to simmer for no more than three hours.

I serve with slaw and some type of potato and fruit.

Recipe Monday – Not Your Typical Baked Beans

Not Your Typical
Baked Beans

A great pot-luck recipe that I am always asked to bring to a dinner is my Baked Beans. They aren’t your typical beans. They have 2 meats and a sweet and savory flavor. I made these for a dinner we went to on Saturday evening and are shown in my casserole with insulated carrier.

Baked Beans

1 lb. ground beef
1 small onion, finely chopped
2 cans pork and beans
1/2 brown sugar, firmly packed
1/4 tsp. garlic powder
3/4 cup ketchup
3-4 strips of bacon

Brown ground beef with onion. I boil it and pour off fat with water to help with the fat content. In large mixing bowl, mix ground beef, onion, sugar and garlic powder. Add ketchup; this should loosen the consistency. Add more ketchup, if needed. Pour in to a sprayed casserole dish. Place bacon strips on top. Bake at 400 degrees for 30-45 minutes, until bacon is done and beans are bubbly.

Baked Beans are great with grilled meat, burgers and hotdogs or pulled pork.

Bunny Tales

Sweet Sophistication with a Touch of Whimsy

domestic diva, M.D.

my mother raised the perfect housewife...then I went to med school

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