Easy, delicious, and gluten free. Paleo if you want it to be.
I saw PaleoPot post this on Facebook a few weeks ago, and I immediately “pinned” it. We love burgers and I am always game for new crockpot recipes! Thanks PaleoPot for a new and versatile favorite for us!
TRIPLE HAMBURGER/CHEESEBURGER MEATLOAF
2.5 pounds ground beef, about 90% lean (I used 93%, next time I will use 90% it needs extra moisture)
2 whole eggs
1 tsp ground black pepper
1 tsp sea salt
1/2 tsp smoked paprika
2 tsp granulated onion
The Toppings / Fillings:
4 ounces cheese, sliced thin (optional)
Large handful of chard or kale leaves (I used spinach)
1 medium white onion, sliced thin
2 jalapenos, sliced medium
1 large dill pickle, sliced into hamburger sized pickles.
Other options: Bacon of course, fresh tomato slices, mustard, chili, etc.
How you make it:
- In a large bowl, combine your ground beef, 2 eggs, and spices. Mix by hand until an even consistency is reached.
- Divide your meat into 3 equal portions.
- Lightly grease the bottom of your slow cooker with a small amount of oil. A tsp will do.
- Press one of your portions of beef down into your slow cooker. You want to form an even base for your meatloaf leaving just enough room for your fingers to rest between the cooker and your loaf. Keep in mind I cook in a 6 quart cooker.
- Add your toppings to the first layer, leaving the outside 1/2″ of the layer untouched for crimping with the next layer. I added chard/spinach leaves first, then my cheese slices, onions, and jalapenos.
- Take another portion of your meat and flatten it out on your counter top so that it is large enough to cover the first layer. Place it on top of the first layer and use your fingers to crimp down the edges of the meat so that they join with the first layer. Tuck any toppings that are sticking out back into the loaf.
- Add your second layer of toppings. For this layer I used dill pickle slices instead of jalapenos.
- Use your 3rd portion of meat to form one last layer, and apply it to the top just as in step 5.
- Make sure no toppings are sticking out of your loaf, push them back in if they are! Use your hands to seal the layers of the loaf shut.
- Top your loaf with your tomato sauce / ketchup and sprinkle on some sesame seeds for garnish.
- Cook on high for 2.5 hours or on low for 5.
- When cooking is finished, allow loaf to cool before attempting to remove or slice it. Use some potholders to remove your slow cooker’s lining and transport it to your stovetop where it can sit and cool. You may also want to use a turkey baster to remove some of the fat that has rendered down into the bottom of your slow cooker.
For ours we used jalapenos, spinach, dill pickles, american cheese (didn’t like it with american, it melted and mostly escaped from my loaf), and sliced onions. Topped the final product with crumbled bacon and guacamole when served. Next time using 90% beef, 93% was too dry I think. It was still AWESOME though. We ate it for dinner 2 nights in a row. Served Dan’s with homemade round fries, mine was homemade sweet potato fries. Dan doesn’t do sweet potatoes.
The layers end up looking super cool, even if they didn’t photograph well. I love the sesame seed idea on top!