"With this recipe you can enjoy a taste of sausage and grits in a meatloaf. This recipe uses the grits as a binder instead of the bread crumbs used in a traditional meatloaf recipe. The slow cooking method results in a firm yet moist meatloaf that not only tastes great for dinner, but can be thinly sliced for next day lunch sandwiches. Use your favorite barbecue sauce instead of ketchup, if you prefer. Serve alone, with gravy, with ketchup or BBQ sauce. Makes great sandwiches cold or warmed in a buttered fry pan.
" — Jane Ruby
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16-inch square sheets of heavy duty aluminum foil
bulk pork sausage
liquid egg whites
liquid smoke flavoring, or to taste
As the originator of this recipe I give it 5 stars for convenience, simplicity, versatility, and the high "leftover" value. You can use 1 large egg instead of the egg whites and change out your spices to give it a different flavor. The second time I prepared this I used a package of Italian seasonings and tomato sauce (instead of ketchup). The third time I used hot pork sausage and skipped the onion powder and hot sauce. Caution: whatever sauce you use (ketchup, tomato, teriyaki, barbeque, etc.) don't go more than 1/2 cup or else the loaf will not hold its shape.
I'm not a meat eater, but did prepare this for the family. Hubby said it had a good flavor, but the texture was different because of the grits. The recipe doesn't let you know if you should use instant grits or the other.
Made exactly as written even the tinfoil handles - I think those must have been written for a small, round crockpot not the oblonge ones cause they weren't really much help, but a couple of wide spatulas did the trick. Overall it tasted pretty good, might tweek the seasonings a little but other than that we enjoyed it.
Well, I was worried about this recipe. And there was really nothing to be worried about. 1st bite I had tasted like pure sausage(must have been a chunk I didn't blend thoroughly)...so I took that the whole meatloaf was the same taste all the way threw. I was wrong. It did have an italian flavor to it. But I'm not used to this style at all. It was very good overall and moist and no where did I feel or taste any gritty texture, you would have never known there were grits as a binder in this recipe. However, one thing I think bread crumbs or crackers do that grits do not. Bread crumbs and crackers soak up and mellow out the spices in meatloaf and grits are so small they do not. But that's not a bad thing. I'd see my self making again. My kids loved it, loved it more then myself. But as long as they were pleased. Then that's okay..thanks
Tasty and easily prepared. I was afraid the grits would be, well, gritty, but they were nicely incorporated. I will definitely cook again. And the foil strips are ingenious and not to be skipped. They will definitely make your life easier.
How wonderful! I like my meatloaf firm and usin' grits just makes perfect sense!
I was surprised how good it was. My family is skeptical of me trying new things and they enjoyed it very much.
Terrific recipe. Great way to make Gluten free meatloaf!! I added a meatloaf sauce for a little extra zing
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Sausage 'n' Grits Meatloaf
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 302
** Calories from Fat: 160
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