Crockpot Meatloaf 3 Recipe

  • 2 pounds 80-20%) ground beef
  • 1 mid-sized onion, chopped
  • 1/2 bell pepper, chopped (large)
  • 2 Eggs
  • ketchup
  • 1 can tomato sauce (small can)
  • 1 can Carnation evaporated milk (small can)
  • 1/2 tube crackers, crumbled
  • salt and pepper
Place meat in crockpot, add salt and pepper, onions, bell pepper and eggs, in that order. Mix by hand. Put in cracker crumbs and evaporated milk. When mixture appears well-mixed, even out to loaf size. Spread tomato sauce evenly over the top. Cook 1/2 to 2/3 of total temperature available. The larger the meat loaf higher temperature. About 1 hour before serving pour excess liquid out and spread ketchup evenly over entire top of meatloaf. Meatloaf will pull away from crockpot around edges; this is to be expected. To test for doneness, pierce with fork. The firmer the meatloaf, the more it is done. Wrap leftovers in tinfoil and place in the fridge.
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