Slow Cooking Thursday

MEATLOAF!! - I know- you've had one, you've had them all - but not so much in this case - how often do you use the Crockpot to make this seemingly household standard?

I was a bit skeptical when I first considered the recipe - I mean, meat cooking in it's own fat juice for hours?! BUT - surprisingly, nature takes its course, and when the meat is removed, the fat juice is left behind, and you are left with a delightfully moist and JUICY (NOT FATTY) meatloaf. It is a standard in our house - but most importantly - it has become a favorite!!

I got the original recipe from Flylady.com - and have since 'tweaked' it to our liking - ie, I use more ketchup and Worechester sauce than it calls for - I go by sight, not by spoon. I often double it up - and it makes great leftovers for Meatloaf sandwiches!! Another thing I love - is that there are NO crackers or breadcrumbs involved - an ingredient that has caused me to skip the traditional blue plate special in the past.

Here's the original recipe - Enjoy - and mess around with it to your liking!

• 2 pounds lean ground beef
• 2 fork-beaten eggs
• 3 Tablespoons of ketchup, Chili sauce OR salsa - we use organic ketcup
  
• 3 Tablespoons Onion soup mix - I use a whole envelope of Lipton Soup Mix
  
• 3 Tablespoons beef/steak seasoning - we use Worchester sauce
  

Mix it all ingredients together and place into the bottom of the crock pot.

Cook for 6-8 hours on low or 3-4 hours on high.

THANK YOU Sandra for starting this! I have lurked a long time and I'm pleased to join the group this week!!! :)