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Meatloaf

Photo: Hannah Burkhalter

Total time 5 hrs, 25 mins
Yield

Makes 6 servings

Easy Side: Prepare 1 (30-oz.) package frozen country-style shredded hash browns according to package directions. Stir in 1/4 cup each chopped fresh parsley, sour cream, bottled Ranch dressing, 1 tsp. freshly ground pepper, and 1/2 tsp. salt.

Ingredients

  • 2 pounds ground round
  • 1 (1-oz.) envelope dry onion soup mix
  • 1 cup (4 oz.) 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

How to Make It

  1. Combine first 6 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-qt. oval-shaped slow cooker with aluminum foil, allowing 2-inches to extend over sides. Lightly grease foil. Place loaf in slow cooker.

  2. Stir together brown sugar, mustard, and remaining 1/2 cup ketchup; spread over top of loaf. Cover and cook on LOW 5 to 6 hours or until a meat thermometer registers 160°. Lift loaf from slow cooker, using foil sides as handles. Let stand 10 minutes before serving.

  3. Note: You may also prepare in a 5-qt. slow cooker. Cover and cook on LOW 3 1/2 hours or until a meat thermometer registers 160°.