I have to admit that when I first thought of trying this recipe I was a bit skeptical. I mean I’ve been making meatloaf the same way for many years now so it wasn’t easy for me to try something new. Because after all why fix what’s not broken right? But I gave it a shot and I was pleasantly surprised.
First off it had really good flavor. Totally different from my recipe and the convenience of the slow cooker made it even more appealing. Though I did make a note of something that I will do next time as I had one thing not turn out exactly right. One side of the meatloaf started to fall apart while the other side was intact. I think it was because the juices gathered on the one side. Next time I’ll take some of the juices out so it doesn’t rest in it. But I will be making it again so that tells you something. *smile* That and I wouldn’t be posting it if it weren’t good. Each recipe I make has to get the seal of approval from the family before I’ll post it on my blog.
2 eggs, beaten
3/4 c. milk
3 slices bread, torn into small pieces
1 t. salt
1/2 t. pepper
1 c. catsup, divided
2 lbs. ground beef
1/2 c. onion, diced
1 oz. pkg. ranch salad dressing mix
In a large bowl, mix eggs, milk, bread crumbs, salt and pepper; let stand for 20 minutes. Add 1/2 cup catsup and remaining ingredients. Mix gently; mound in a greased slow cooker. Spread remaining catsup over top. Cover and cook on high setting for 15 minutes. Turn to low setting and cook for 7 hours.
Serves 6 to 8.
Here’s what it looked like from the start.
I hope you enjoy this one.