Ask Pat:: Come home to a nice warm meal slow cook recipe

By: By Pat Koch Special to the Star and Enterprise | SCNOW
Published: January 15, 2010

In this cold weather, it is so nice to come home to a nice warm meal all ready to eat. All you need is a slow cooker and you will be in business. One recipe today is for meat loaf and the other is a slightly exotic version of roast pork. Both recipes cook for up to 8 hours so start them in the morning then go to work or run errands and come home and have dinner. If the weather stays this cold I’ll do recipes for sides and desserts in the slow cooker in upcoming weeks. Keep warm.

All-American Meatloaf

3 lbs. ground beef
4 cups bread crumbs
2 cups ketchup
1 cup chopped onion
4 eggs, beaten
2 teaspoons salt
2 teaspoons pepper
16 slices American cheese, cut into strips
1 can (6-oz. tomato paste

In large mixing bowl, thoroughly combine beef, breadcrumbs, ketchup onion, eggs, salt and pepper. Shape 1/2 of mixture into loaf, top with cheese strips. Cover cheese with remaining meat, pressing edges together to seal. Place meatloaf in the slow cooker; pour tomato paste over top. Cover; cook on low for six to eight hours or on high for three to four hours or until done.

Serves: 6 to 8
Source: Slow Cooker Recipes

Fall-Apart Pork Roast

2/3 cup whole almonds
2/3 cup raisins
3 tablespoons canola oil, divided
1/2 cup chopped onion
4 cloves garlic, chopped
2 3/4 lbs. lean boneless pork shoulder roast, well trimmed
1 can (14.5-oz.) diced fire-roasted tomatoes or diced tomatoes, undrained
1 cup cubed bread, any variety
1/2 cup chicken broth
1 teaspoon salt
Fresh cilantro, coarsely chopped (optional) for garnish

Heat large skillet over medium-high heat. Add almonds and toast for three to four minutes, stirring frequently, until fragrant. Add raisins. Cook for one to two minutes longer, stirring constantly, until raisins begin to plump. Place half of almond mixture in large mixing bowl. Reserve remaining half for garnish. In same skillet, heat one tablespoon oil. Add onions and garlic. Cook for two to three minutes, stirring constantly, until softened. Add to almond mixture; set aside. Heat remaining oil in same skillet. Add pork roast and brown on all sides, about five to seven minutes. Place pork roast in slow cooker. Combine tomatoes (with the juice), bread, broth and salt with the almond mixture. Puree mixture in blender or food processor, in two or three batches, until smooth. Pour puree over pork roast in slow cooker. Cover; cook on low for seven to eight hours or on high for three to four hours or until pork is done. Remove pork roast from slow cooker. Whisk sauce in bottom of slow cooker and spoon over pork roast. Garnish with reserved almond mixture and chopped cilantro, if desired.

Serves: 6
Source: Slow Cooker Recipes