For William George, meatloaf is probably his absolute favorite. The duo have always loved meatloaf, and "meafloaf" was one of the first foods they embraced. Of course, because they went through an anti-vegetable phase, we deployed this recipe that included carrots. Instead of sneakiness, we dangle after-dinner treats over their heads now, and that leverage is highly effective.
About a year ago a crock pot recipe for meatloaf made its way into our routine, and it is truly a game-changer. Even if you have lukewarm feelings for meatloaf (raises hand), this is a recipe you will embrace.
Here goes:
Meatloaf
Ingredients
2 pounds ground beef
1 (1 ounce) envelope dry onion soup mix
1 cup shredded sharp Cheddar cheese
3/4 cup fine, dry breadcrumbs
1 large egg
1 tablespoon Worcestershire sauce
1 cup ketchup, divided
1 tablespoon light brown sugar
1 teaspoon yellow mustard
Directions
1) Combine first six ingredients, 1/2 cup ketchup and 1/4 cup water; shape mixture into an 8- x 4-inch loaf. Line bottom and sides of a 4-quart, oval-shaped slow cooker with aluminum foil, allowing 2 inches to extend over sides. Lightly grease foil. Place foil in slow cooker.
2) Stir together brown sugar, mustard, and remaining 1/2 cup ketchup; spread over the top of loaf. Cover and cook on LOW 5-6 hours or until a meat thermometer registers 160 degrees. Lift loaf from slow cooker, using foil sides as handles. Let stand 10 minutes before serving.
Simple, yet perfect, and your family will love you for it.
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