I love meatloaf!! My Mom didn't care for it too much so it was a special treat if she made it for me. Thankfully, I married a man who also loves meatloaf! And I love my crock pot, as many know, so this recipe was meant for me, LOL!! I have made it once before and it was delicious!!! It is on the menu for Thursday's dinner at our home so I thought it should be highlighted in my What's Cookin' section. Enjoy!!
INGREDIENTS:
- 4 cups Potatoes O'Brien
- 1 pound Ground Beef
- 1 1/4 pounds Ground Pork
- 1 box Garlic Herb Shake & Bake (I use Garlic Breadcrumbs and just wing the measurement, LOL)
- 1 envelope Beefy Onion Soup Mix
- 1 (4.5 oz) jar Sliced Mushrooms, drained
- 1 Egg
- 1 can Condensed Cheddar Cheese Soup, divided
- 1/2 cup Evaporated Milk
- 1 can Condensed Cream of Mushroom Soup
- 1 Onion, sliced thin
- 1 (8oz) package Fresh Mushrooms, sliced
DIRECTIONS:
- Place potatoes in the bottom of a 5-quart slow cooker.
- In a large bowl, combine ground beef, ground pork, shake & bake, onion soup mix, sliced mushrooms (jar), and egg. Set aside.
- In a small bowl, stir together 1/2 cup cheddar cheese soup and evaporated milk. Add to meat mixture.
- Using a wooden spoon or clean hands, mix thoroughly and form into a loaf. Place in slow cooker on top of the potatoes, making sure that the meatloaf doesn't touch the sides.
- Stir together the remaining cheddar cheese soup with the cream of mushroom soup and pour over the meatloaf.
- Top with the sliced onions and fresh sliced mushrooms.
- Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5-6 hours.
**Recipe by Sandra Lee, host of Semi-Homemade on the Food Network.**
