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Ingredients
- 1 1/2 lbs. ground beef (I use 85% lean)
- 2 eggs, beaten
- 3/4 c. milk
- 3/4 c. Italian-style seasoned bread crumbs
- 1 medium-sized onion, diced
- 1 tsp. salt
- 1 tsp. dried sage
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 1/2 c. tomato sauce*
- 1/2 c. tomato sauce*
- 1 tsp. yellow mustard
- 1/4 tsp. dried sage
- pinch nutmeg
- pinch black pepper
Preparation
Step 1
Place all meatloaf ingredients in a large mixing bowl; mix until well combined. Place meatloaf mixture in a slow cooker, covering the entire bottom and patting mixture to the shape of the slow cooker.
Combine all sauce ingredients in a small bowl. Cover and refrigerate while the meatloaf cooks.
When the meatloaf has 30 minutes of cooking time remaining, spoon or pour out some of the grease in the slow cooker. Spread the sauce on top of the meatloaf. Turn the slow cooker to high and cook for 30 more minutes.
Make the Scene Monday
This looks great! Meatloaf is one of my favorite meals (almost as good as the meatloaf sandwiches the next day.) I had no idea I could make it in the slow cooker. Thanks!
This seems like a great idea but for anyone that doesn't have a slow cooker you can make moist meatloaf in the oven if done right. First off, do not just use all ground beef. Use a mixture of beef, veal and pork. I usually by the meatloaf mixture at my local grocery store which is a mixture of beef, pork and veal. Beef for flavor, pork for fat and veal for texture. Also add 4 slices of white bread, crust cut off to a bowl of milk and let soak for a few minutes. Squeeze out excess milk and add to meat mixture. Also use less dry bread crumbs. Instead of 3/4 cup, use 1/2 cup. The dry bread crumbs and only using beef is what is drying your meatloaf out.
I also make home made meatballs with the same ingredients.
A total of 1 8 oz can of tomato suce is used in this recipe
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Heat Oven to 350