Slow Cooker Sausage 'n' Grits Meatloaf

Slow Cooker Sausage 'n' Grits Meatloaf

Jane Guzauskas Ruby 11

"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. "

Ingredients 5 h 10 m {{adjustedServings}} servings 302 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

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  1. Fold each sheet of aluminum foil in half lengthwise, then fold in half lengthwise again, to make 2 strips of foil 4 inches wide by 16 inches long. Place the strips into the bottom of a slow cooker in a cross, so that the long ends of the strips come partway up the inside of the cooker (to make lifting handles). Spray the inside of the slow cooker and the foil strips with cooking spray.
  2. Mix together the ground beef, pork sausage, egg whites, grits, onion powder, garlic powder, ketchup, and liquid smoke flavoring until thoroughly combined, and form into a rounded loaf. Gently place the loaf into the slow cooker on top of the crossed foil strips.
  3. Cover the cooker, set on Low, and cook for 5 to 6 hours. To serve, carefully hold the ends of the foil strips, and gently lift the meat loaf from the cooker by the foil handles to place on a serving platter for slicing.
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Reviews 21

  1. 25 Ratings

Jane Guzauskas Ruby

Let me respond to some of the less favorable reviews. Please use dry uncooked grits. You can also use 2 eggs instead of 1/3 cup of egg whites. Yes, it will be drier than traditional meatloaf, so use catsup, salsa, or your favorite gravy to moisten. Personally I can eat it without any help. Yes, the taste differs from the traditional beef/bread crumb texture. It's more dense, spicier and not as sloppy, which is PERFECT for leftover sandwiches that has mayonnaise or mustard. My fav sandwich consists of mayo, dill pickle, lettuce, tomato and sour dough bread. Yes, you can use onion soup instead of onion powder/garlic salt seasoning. Let me know how that works. I am intrigued by one person's use of polenta instead of grits. I want to try that and see if the moisture of the polenta adds to the texture of the loaf.

Lucy Atlanta

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) 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