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@thanhducto1301: nét keng #aothun #aophong #thoitrang

Thanh Đức Tồ
Thanh Đức Tồ
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Friday 16 October 2026 13:10:48 GMT
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Recipe Name Slow Cooker Salisbury-Style Meatloaf with Potatoes and Gravy Ingredients 1. Ground Beef – 2 lb 2. Baby Potatoes – 1 1/2 lb, cut into 1-inch chunks 3. Yellow Onion – 1 medium, finely diced 4. Garlic – 3 cloves, minced 5. Breadcrumbs – 1 cup 6. Large Egg – 1 7. Milk – 1/2 cup 8. Worcestershire Sauce – 2 tbsp 9. Ketchup – 1/3 cup 10. Dijon Mustard – 1 tbsp 11. Beef Broth – 2 cups 12. Cream of Mushroom Soup – 10.5 oz 13. Brown Sugar – 1 tbsp 14. Italian Seasoning – 1 tsp 15. Garlic Powder – 1 tsp 16. Onion Powder – 1 tsp 17. Salt – 1 1/2 tsp 18. Black Pepper – 1 tsp 19. Olive Oil – 1 tbsp 20. Fresh Parsley – 2 tbsp, chopped Recipe 1. Place the ground beef in a large mixing bowl and add the breadcrumbs, diced onion, minced garlic, egg, milk, Worcestershire sauce, 2 tablespoons of ketchup, Italian seasoning, garlic powder, onion powder, salt, and black pepper. 2. Gently mix the ingredients with clean hands or a fork until everything is evenly incorporated, taking care not to overwork the meat. 3. Shape the mixture into a compact oval meatloaf approximately 2 inches thick so it cooks evenly in the slow cooker. 4. Heat the olive oil in a skillet over medium-high heat and carefully sear the meatloaf for 2–3 minutes per side until browned on the outside. 5. Arrange the chopped baby potatoes across the bottom of the slow cooker and place the browned meatloaf gently on top. 6. Whisk together the beef broth, cream of mushroom soup, remaining ketchup, Dijon mustard, and brown sugar until completely smooth. 7. Pour the gravy mixture around the meatloaf and over the potatoes, keeping the majority of the meatloaf above the liquid so its browned surface remains exposed. 8. Cover the slow cooker and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the meatloaf reaches an internal temperature of 160°F and the potatoes are fork-tender. 9. Carefully remove the finished meatloaf from the slow cooker and transfer it to a cutting board, allowing it to rest for 10 minutes before slicing. 10. Stir the potatoes gently through the rich beef gravy, making sure they are evenly coated and tender. 11. Taste the gravy and adjust the salt and black pepper if needed, then allow it to remain on LOW for 5 minutes to thicken slightly. 12. Slice the rested meatloaf into thick portions, keeping the slices intact so they remain juicy and tender. 13. Arrange the meatloaf slices over a bed of the cooked potatoes and spoon the hot mushroom-beef gravy generously over the top. 14. Sprinkle the entire dish with freshly chopped parsley for a bright finishing touch. 15. Serve immediately with extra gravy spooned over each slice and the tender potatoes alongside for a complete comfort-food meal. Follow for more delicious homemade slow cooker recipes!
Recipe Name Slow Cooker Salisbury-Style Meatloaf with Potatoes and Gravy Ingredients 1. Ground Beef – 2 lb 2. Baby Potatoes – 1 1/2 lb, cut into 1-inch chunks 3. Yellow Onion – 1 medium, finely diced 4. Garlic – 3 cloves, minced 5. Breadcrumbs – 1 cup 6. Large Egg – 1 7. Milk – 1/2 cup 8. Worcestershire Sauce – 2 tbsp 9. Ketchup – 1/3 cup 10. Dijon Mustard – 1 tbsp 11. Beef Broth – 2 cups 12. Cream of Mushroom Soup – 10.5 oz 13. Brown Sugar – 1 tbsp 14. Italian Seasoning – 1 tsp 15. Garlic Powder – 1 tsp 16. Onion Powder – 1 tsp 17. Salt – 1 1/2 tsp 18. Black Pepper – 1 tsp 19. Olive Oil – 1 tbsp 20. Fresh Parsley – 2 tbsp, chopped Recipe 1. Place the ground beef in a large mixing bowl and add the breadcrumbs, diced onion, minced garlic, egg, milk, Worcestershire sauce, 2 tablespoons of ketchup, Italian seasoning, garlic powder, onion powder, salt, and black pepper. 2. Gently mix the ingredients with clean hands or a fork until everything is evenly incorporated, taking care not to overwork the meat. 3. Shape the mixture into a compact oval meatloaf approximately 2 inches thick so it cooks evenly in the slow cooker. 4. Heat the olive oil in a skillet over medium-high heat and carefully sear the meatloaf for 2–3 minutes per side until browned on the outside. 5. Arrange the chopped baby potatoes across the bottom of the slow cooker and place the browned meatloaf gently on top. 6. Whisk together the beef broth, cream of mushroom soup, remaining ketchup, Dijon mustard, and brown sugar until completely smooth. 7. Pour the gravy mixture around the meatloaf and over the potatoes, keeping the majority of the meatloaf above the liquid so its browned surface remains exposed. 8. Cover the slow cooker and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the meatloaf reaches an internal temperature of 160°F and the potatoes are fork-tender. 9. Carefully remove the finished meatloaf from the slow cooker and transfer it to a cutting board, allowing it to rest for 10 minutes before slicing. 10. Stir the potatoes gently through the rich beef gravy, making sure they are evenly coated and tender. 11. Taste the gravy and adjust the salt and black pepper if needed, then allow it to remain on LOW for 5 minutes to thicken slightly. 12. Slice the rested meatloaf into thick portions, keeping the slices intact so they remain juicy and tender. 13. Arrange the meatloaf slices over a bed of the cooked potatoes and spoon the hot mushroom-beef gravy generously over the top. 14. Sprinkle the entire dish with freshly chopped parsley for a bright finishing touch. 15. Serve immediately with extra gravy spooned over each slice and the tender potatoes alongside for a complete comfort-food meal. Follow for more delicious homemade slow cooker recipes!
Это один из лучших Подарков в моей трансляции. Спасибо, fallen angel👿! Я очень ценю вашу поддержку. @fallen angel👿 #tiktoklive #livehighlights #livegift #rustreforged #обновленныйраст
Это один из лучших Подарков в моей трансляции. Спасибо, fallen angel👿! Я очень ценю вашу поддержку. @fallen angel👿 #tiktoklive #livehighlights #livegift #rustreforged #обновленныйраст
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