INGREDIENTS:
1 1/2 lbs. ground beef (1/4 pound may be ground pork)
1 whole egg
3 to 4 slices bread, moistened with a little milk or warm water
1/4 tsp. dried leaf oregano
1/4 tsp. sweet basil
dash of garlic powder
salt and pepper to taste
1 tbsp. chopped parsley
dash of soy sauce
dash of Worcestershire sauce
1/2 cup chopped onion
PREPARATION:
First, make foil "handles." Fold a 20-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the meatloaf when it's done. I also put a piece of crumpled foil in the bottom to keep the meatloaf out of the fat.
Combine all meatloaf ingredients thoroughly. Brush top of meatloaf with soy sauce. Place in slow after shaping loaf well, on a rack or ring of aluminum foil to keep it out of the drippings. Cook 4 to 5 hours on high, or 8 to 10 hours on low. Serves 6 to 8.
1 1/2 lbs. ground beef (1/4 pound may be ground pork)
1 whole egg
3 to 4 slices bread, moistened with a little milk or warm water
1/4 tsp. dried leaf oregano
1/4 tsp. sweet basil
dash of garlic powder
salt and pepper to taste
1 tbsp. chopped parsley
dash of soy sauce
dash of Worcestershire sauce
1/2 cup chopped onion
PREPARATION:
First, make foil "handles." Fold a 20-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the meatloaf when it's done. I also put a piece of crumpled foil in the bottom to keep the meatloaf out of the fat.
Combine all meatloaf ingredients thoroughly. Brush top of meatloaf with soy sauce. Place in slow after shaping loaf well, on a rack or ring of aluminum foil to keep it out of the drippings. Cook 4 to 5 hours on high, or 8 to 10 hours on low. Serves 6 to 8.
