Slow Cooker / Crockpot BBQ Meatloaf

My recipe for BBQ Meatloaf is adapted from largefamilytable.com and I have to be honest with you, this was the first time I have ever eaten, let alone cooked meatloaf.  As a 39 year old woman, don't be shocked and give up on me just yet at this revelation.

Ingredients

• 1 lb minced (ground) beef
• 1 cups old-fashioned rolled oats
• 1 large egg
• 1 cup chopped veggies (I used onions, courgette, and bell peppers)
• 1 tsp garlic powder
• 1 tsp minced garlic
• 1 tsp onion powder
• 1 tsp parsley
• 1 tsp oregano
• BBQ sauce

Instructions

Mix all ingredients together by hand. Take your time with this and be sure everything is combined well.
Form into a loaf shape.
If preparing ahead for the freezer, place in a freezer bag and freeze until the night before you are ready to use them. Thaw in fridge overnight.
Place meatloaf in slow cooker and spread barbecue sauce over the top.
Cook on HIGH for 4 hours or LOW for up to 8 hours. Careful not to burn. It'll still taste nice if you do...I'm not telling you how I know that ;)
I served ours with buttered potatoes and roasted courgette and tomatoes.  Delish!

Enjoy!

Slow Cooker / Crockpot pea and ham soup

I urge you to try this slow cooker, crockpot recipe.  If you like your pea and ham soup, this recipe is for you.  It tastes even better when it is cold outside, that's a promise ;)  I made this in between getting the kids up and doing the animals early one morning.  I was so pleased it took next to no time to put together!.

Ingredients

• Small smoked gammon joint.
• 2 peeled potatoes, cubed.
• 2 large white onions, chopped.
• 3 cloves garlic, minced.
• 1kg frozen garden peas.
• Water

Instructions

Put the garlic, onions, peas, raw potato and gammon in to the Slow Cooker.  Put the potatoes and gammon in first, unlike me as you can see below!  Don't forget to remove the protective layer off the gammon, saves you doing it at the end and burning yourself.

Pour in enough water to cover the gammon 1/2 way - more if you like thinner, less if you prefer a thicker soup.

Cook on high setting for 4 hours or low for 8.

Remove the gammon and trim off any fat before shredding with two forks.

Blitz the soup into the consistency you prefer and put the shredded gammon back in, combine.

Season to taste serve in a soup bowl with a little of the shredded gammon to garnish.

To make a less healthier version, add cream at blending and a little cream to drizzle before adding the gammon garnish but the truth be told, I really don't think it needs it.

This recipe freezes well, I use plastic containers and label them with a marker.  They stack well in the freezer.