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.
- 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.
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.
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.
I will never bake meatloaf again! I've made this twice now, the second time I used two packets of soup mix and added 1 TBSP of Worchestershire sauce. Both times I used water and oats instead of bread and milk. My Indian husband normally doesn't like "boring American food" but he really raved about this and asked me to make it often.