Prep 10 mins
Cook 3 hrs
This meatloaf is a breeze to make, holds together and slices nicely- a problem I have had with meatloaves in the past. It is a sure winner from my mother-in-law, who is a fabulous cook. Feel free to experiment with Ro-Tel tomatoes or other ingredients.
- 2 eggs, beaten
- 3⁄4 cup milk
- 3⁄4 cup dry breadcrumbs
- 1 (1 ounce) envelope dry onion soup mix
- 2 lbs lean ground beef
- To remove loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock.
- In a large bowl combine eggs, milk, bread crumbs, and soup mix. Mix well, then add meat. Mix thoroughly, then shape into a rectangle or oval that won't touch sides of crock. Place in crock. Cover and cook on low for 6 hours or high for 3 hours.
Was out of dry onion soup mix, so I subbed 2 Tbs. instant beef bouillon. My husband and teenage son ate half the meatloaf before I came home from work that night, and they're still talking about "that amazing meatloaf" two days later :) Thanks for the great recipe.
What an easy and great recipe. My family loved it. Just like my mom used to make :-) I added ketchup to the top for the last 30 minutes of cooking for a little "tomato" flavor.
I've made this several times and forgot to rate it! It's become my go-to meatloaf recipe, but I use oatmeal instead of breadcrumbs to make it a WW Core/Simply Filling recipe (0 pts). And it's oh, so yummy!! The onion soup mix makes all the difference!