Gorgonzola & Dried Cranberry Slow-Cooker Meatloaf
1 lb ground venison (you could use lean ground beef or turkey instead)
1 tsp seasoned salt
1/2 tsp black pepper
1/2 Tb dried minced onion
1/2 cup bread crumbs
1/2 cup dried cranberries
1/2 cup crumbled Gorgonzola cheese
1 Tb chopped fresh basil
1 large egg
In a large mixing bowl, combine meat, salt, pepper, onion, bread crumbs, cranberries, cheese, basil, and egg. Mash it all together with your hands until the ingredients are well incorporated into the meat. Spray an 8x4 inch loaf pan with non-stick cooking spray. Press the meat mixture into the pan, and place the pan into the stoneware of your 6-qt oval crockpot. (According to Stephanie, if you have a 3.5 or 4 qt round crockpot, you can plop the meat in a large round blob directly into the stoneware that's been coated with cooking spray.) Cover and cook on high for 4 hours, or on low for 7-8 hours. The meatloaf is done when it is cooked through and has browned on top and darkened along the edges. Lift the meatloaf out of the crockpot and let stand on a cutting board for 15 minutes before cutting.
Blueberry Buckle recipe in my 2-qt mini slow cooker - served a la mode, of course. A perfect ending to a super easy and yummy meal.