Old-Fashioned Meat Loaf III

READY IN: 7hrs 45mins




  • Place the bread in a small bowl, pour the milk over the bread, and let soak for 5 minutes.
  • Put the meat in a large mixing bowl and add the remaining ingredients, including the milk-soaked bread.
  • Do not squeeze the moisture out of the bread.
  • Using clean hands or a large spoon, stir the mixture together until the ingredients are thoroughly blended.
  • Form the mixture into a loaf about 6 inches long and e inches wide and tall.
  • Set aside while you mix the sauce ingredients, or cover and refrigerate for up to 24 hours.
  • Stir together all the sauce ingredients in the insert of a 5- to 7-quart slow cooker and set the meat loaf in the sauce.
  • Spoon some of the sauce over the top of the meat loaf to coat it.
  • Cook the meat loaf on HIGH for 1 hour.
  • Decrease heat to LOW and cook until an instant-read thermometer inserted in the center of the meat loaf registers 165 degrees, 5-6 hours.
  • Using two long, wide spatulas, remove the meat loaf from the slow cooker, cover with foil, and allow to rest for 15 minutes.
  • Season the sauce with salt and pepper.
  • Cut the meat loaf into ½ inch thick slices with a serrated knife.
  • Serve with some of the sauce.