Easy meatloaf from Alison & Simon Holst's "100 great ways to use slow cookers and crock pots"
- Mix everything together well.
- Shape the mixture into a loaf or ball shape (whatever your slow cooker fits best) on a sheet of baking paper.
- Lower the loaf into the slow cooker, cook on high for 4-6 hours.
This was so juicy! I wasn't sure what type sausage was intended so I used 1# fresh ground Italian sausage and 1# fresh ground beef. Since I couldn't find the type soup mix specified I improvised with 1 envelope Lipton tomato cup-a-soup and 1 full size envelope Lipton onion soup. It had a great flavor and texture. Love that there are no bread crumbs!
Grated veggies and no egg set this recipe apart and piqued our curiosity. We had to improvise a substitute for "tomato and onion soup" which we couldn't find in Oregon, but must have done it right, because the meatloaf is terrific. Sliced perfectly and offered a complex blend of flavors that worked. Although the meat in our photo looks underdone, it actually was not; the lighting is a bit deceptive. Made for My 3 Chefs, Nov. 09.