Crock Pot Meatloaf
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.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 3/4 cup milk
- 2 eggs beaten
- 2 lbs lean ground beef
- 3/4 cup dry breadcrumbs
- 1 envelope dry onion soup mix
- Carbohydrate 10.510279167813 g
- Cholesterol 102.911680169203 mg
- Fat 16.8394415008242 g
- Fiber 0.532312496900558 g
- Protein 33.7430184174833 g
- Saturated Fat 7.00671383367297 g
- Serving Size 1 1 serving(s) (232g)
- Sodium 467.370321410144 mg
- Sugar 9.9779666709124 g
- Trans Fat 2.08644708559587 g
- Calories 338 calories
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.
