RECIPE FROM "SANDY'S
Sandy's Slow Cooker Meatloaf
3/4 cup whole milk
1 cup of crumbled seasoned salad croutons
2 pounds lean ground beef
1/4 cup ketchup
1 small onion, peeled and finely chopped
1 packet of McCormick's Meatloaf Seasoning
1/2 cup (measure after chopping) fresh, cleaned, chopped button mushrooms
1 tablespoon brown sugar
1 (12 oz.) can stewed tomatoes, drained and reserved for gravy
Place the milk and croutons in a large mixing bowl and let stand until the bread has adsorbed all the milk. With two forks, crumble the soaked croutons. Add the ground beef into the crumbs and mix well.
In a separate bowl, beat the eggs and add the rest of the ingredients to the beaten eggs and mix until all ingredients are well blended together.
Pour the egg mixture into the beef and crumb mixture and mix well.
Shape into a round cake and place in the slow cooker. Cover and cook on Low for 5 to 7 hours. Before serving, carefully drain and reserve the sauce (drippings) from the crockpot.
Serve with Sandy's Meatloaf Gravy (recipe below)
Sandy's Meatloaf Gravy
In a medium saucepan, mix 4 tablespoons of meatloaf drippings, 1 can of undiluted cream of mushroom soup, and the liquid drained from tomatoes for the meatloaf. Heat thoroughly and serve over meatloaf. (Note: If gravy is too thick, thin with water, adding just a little at a time.)