Meatloaf

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.

Yield: Makes 6 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 5 Hours, 25 Minutes


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

Preparation

  1. 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. 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°.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Meatloaf Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy