Slow Cooker BBQ Meatloaf with Cornbread and Collard Greens
Ingredienser
- 1.5 pounds ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1 small onion, diced
- 1 cup BBQ sauce, divided
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 2 tablespoons butter, melted
- 1 bunch collard greens, chopped
- 2 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
fremgangsmåte
- In a large bowl, combine the ground beef, breadcrumbs, egg, diced onion, and 1/2 cup BBQ sauce. Mix until evenly blended, then shape into a loaf that will fit in your slow cooker.
- Place the meatloaf in the slow cooker and pour the remaining 1/2 cup BBQ sauce over the top. Cover and cook on low for 6 hours until the internal temperature reaches 160°F.
- While the meatloaf cooks, prepare the cornbread. In a mixing bowl, stir together the cornmeal, flour, baking powder, milk, melted butter, and remaining egg until just combined. Pour into a greased baking dish and bake at 400°F for 20 minutes until golden on top.
- In a large pot, combine the chopped collard greens, chicken broth, minced garlic, salt, and black pepper. Bring to a simmer over medium heat and cook for 25 minutes, stirring occasionally, until the greens are tender.
- Let the meatloaf rest for 5 minutes before slicing. Serve slices with wedges of warm cornbread and a scoop of the collard greens.
merknader
Form the meatloaf the night before and store it covered in the refrigerator so it is ready to drop into the slow cooker the next morning. If the collard greens taste too bitter after cooking, add a splash of the BBQ sauce from the meatloaf to round out the flavor. Leftovers reheat well in the microwave with a damp paper towel over the cornbread to keep it from drying out.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Large Pot, Baking Dish
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Large Pot, Baking Dish