Slow Cooker Savory Lamb and Bison Meatloaf Recipe

Slow Cooker Savory Lamb and Bison Meatloaf Recipe

Slow Cooker Savory Lamb and Bison Meatloaf RecipeSlow Cooker Savory Lamb and Bison Meatloaf Recipe

Man I love a good meatloaf. Even better when I can make it in my crockpot. I love using my slow cooker or InstantPot for just about everything that I can. This recipe is no exception. The combination of these two meets make a delicious, hearty meatloaf that everyone will love. We hope that you enjoy this Slow Cooker Savory Lamb and Bison Meatloaf Recipe.

Crockpot Savory Lamb and Bison Meatloaf Recipe


  • 2.5 pounds of ground meat, we used a mix of lamb and bison
  • ½ to 1 cup almond milk (cows milk will also work)
  • 1-2 cups of bread crumbs
  • ½ to ¾ cup barbeque sauce
  • ¼ cup A1 or steak sauce
  • 2 small carrots, washed, peeled, chopped
  • 1 crown of broccoli
  • a handful of cherry tomatoes
  • 1 small purple radish, washed, peeled, chopped1-2 stocks of celery, washed and chopped
  • ¼ to ½ an onion


  1. Make the bread crumb mixture. We quick process a part of a loaf of multi-grain bread in the blender and then seasoned and toasted them up under the broiler. This entire process took about 4 minutes and was preservative free.
  2. Thoroughly wash and prep all of your veggies then toss them in the food processor for a small but rough chopped veggie mix.  
  3. Combine the ground meats, vegetables and bread crumbs together in your slow cooker.  I tend to do this right in the slow cooker dish to cut down on the kitchen mess.  When well combined pour in a little bit of almond milk only if needed. The fats from the meat and liquid from the vegetables will bring a ton of moisture to the meatloaf so it might not be needed.  
  4. Form a neat and packed down loaf from the mixture and use a fork or multi-pronged tool to poke holes in the top. This will allow for the flavors of the A1 and barbeque to seep into the meat and give it fantastic flavor.  
  5. Spread the sauces across the top evenly across the top making sure it is all covered.
  6. Add the lid and cook on low for 4 hours or until it has reduced in size and the center temperature hits the minimum for the type of meat you use.   
  7. We served this up over rice with fresh tomatoes and steamed peas.

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