– about 2 pounds of ground beef
– 1.5 packages of Lipton beefy onion soup mix (i want to also try using the onion mushroom one)
– 2 eggs
– milk and bread crumbs
– tomato sauce (small can)
I mixed the eggs, soup mix and about half to one cup of milk in a bowl using a fork. Add this to the meat and incorporate. I then just added bread crumb until the meat had a consistency that would stick together well but not be too dry. You want it more on the wet side than the dry. Spread about half of the small can of tomato sauce across the top of the meatloaf. (save the rest for later)
I cooked it on low for 5 hours or until the internal temp reads at least *165. Mine cooked really quickly. I then took the loaf out and drained all of the grease from the crock pot, spread more tomato sauce on top and browned the top in the broiler of the oven for a little while. Then returned it to the crock pot on warm until ready to serve.
* You could add chopped onion, sage, carrots, celery and peppers to the meat mixture if you wanted to. I just didn’t have any and I wanted to see how well it cooked in the crock pot without all of that. Also, a lot of people like to add ketchup to the top of the meatloaf but I don’t like it that way, so I don’t do it. Anyway, it cooks up very easily and soft. If you cook it in the oven instead, it takes about an hour or so and has more of a crusty outside.
I served this with mashed potatoes, brown gravy, homemade country white bread and sweet corn.