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Prep Time: 10 Minutes Cook Time: 170 Minutes |
Ready In: 180 Minutes Servings: 6 |
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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. Ingredients:
2 eggs, beaten |
3/4 cup milk |
3/4 cup dry breadcrumbs |
1 (1 ounce) envelope dry onion soup mix |
2 lbs lean ground beef |
Directions:
1. To remove loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock.
2. 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.
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