Crumble cheap rolled oats onto frozen beef patties, along with 3 extra ingredients, into slow cooker for a budget-friendly supper that's my default when I don't know what to make

This little slow cooker supper is what I reach for on those nights when my brain is tired and the pantry isn’t exactly full. It’s my poor man’s meatloaf: frozen beef patties laid right in the slow cooker, a good handful of cheap rolled oats crumbled over the top, and just three more everyday ingredients to turn it into a cozy, sliceable meatloaf-style dish. It reminds me of the thrifty church potlucks I grew up with in the rural Midwest, where stretching a pound or two of meat to feed a crowd was just what you did. Nothing fancy here—just honest, budget-friendly comfort food that quietly takes care of itself while you get on with your day.

Serve this poor man’s meatloaf in thick wedges with mashed potatoes or buttered egg noodles, and spoon some of the tomatoey juices from the slow cooker over the top like a rustic gravy. A simple side of canned green beans, frozen peas, or a bagged salad makes the plate feel complete. If you have bread on hand, a slice of white or wheat bread to mop up the juices is very old-fashioned Midwestern and very satisfying.

Servings: 4

4 frozen beef patties (about 3–4 oz each, 80–85% lean)

Place the frozen beef patties in a single layer on the bottom of a 4- to 6-quart slow cooker. They can touch or slightly overlap, but try to keep them mostly flat so they cook evenly.

With clean, dry hands, crumble the rolled oats evenly over the frozen patties, letting the oats fall into the spaces between the patties. This is the heart of the recipe—the oats will soak up the juices as everything cooks and give you that old-fashioned meatloaf texture.

Sprinkle the chopped onion evenly over the oats and patties, tucking some onion down around the sides if you like. The onion will soften and flavor the meat and juices as they cook.

In a small bowl, stir together 3/4 cup of the ketchup and the Worcestershire sauce until smooth. This is your simple seasoning mixture—no extra salt is usually needed because the patties and ketchup already have plenty.

Pour the ketchup and Worcestershire mixture evenly over the patties, oats, and onions, trying to cover as much of the surface as you can. Use the back of a spoon to gently spread it if needed, but don’t worry about perfection.

Cover the slow cooker with the lid and cook on LOW for 6–7 hours, or on HIGH for about 3–4 hours, until the patties are cooked through and very tender. The oats will have soaked up much of the juice and thickened into a meatloaf-like layer.

About 30 minutes before serving, spread the remaining 1/4 cup ketchup over the top for a simple glaze. Cover and continue cooking until the ketchup is warmed through and slightly set.

To serve, use a wide spatula to lift out wedges or sections, making sure to scoop up the oat and onion mixture along with the patties. Spoon a little of the cooking juices over each portion if you like a saucier meatloaf. Let it sit on the plate for a minute or two to firm up before cutting with your fork.

You can nudge this bare-bones recipe in a few directions depending on what you have. For extra flavor, sprinkle a teaspoon of garlic powder or dried Italian seasoning over the oats along with the onion. If you like a sweeter glaze, stir 1–2 tablespoons of brown sugar into the ketchup before pouring it over the patties. A tablespoon of yellow mustard mixed into the ketchup and Worcestershire gives it that classic diner meatloaf taste. If you only have quick oats instead of rolled oats, they will work fine; the texture will be a bit softer but still hearty. You can also add 1/2 cup of finely diced green bell pepper along with the onion for a more traditional Midwestern meatloaf flavor, as long as you don’t mind stretching the ingredient list a bit. For leaner eating, choose leaner frozen patties and be prepared for a bit less cooking liquid; in that case, you can add 2–3 tablespoons of water or broth over the top at the beginning so the oats still have enough moisture to soften. Food safety tips: Always place the patties into the slow cooker while they are still frozen solid, and cook them immediately; do not let them sit out on the counter. Use a slow cooker that is at least half full but not packed to the brim so the temperature comes up quickly. Cook on HIGH or LOW as directed without lifting the lid too often, since repeated opening can keep the internal temperature from rising fast enough. The safest way to check doneness is with an instant-read thermometer inserted into the center of a patty; it should read at least 160°F (71°C) for ground beef. Refrigerate leftovers within 2 hours of cooking, and reheat until steaming hot before eating.