Sun-Dried Tomato Meatloaf

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Lean ground beef
1/2 lb	227g / 8oz	Italian sausage
1 lb	454g / 16oz	Onion - chopped (small)
1 cup	237ml	Dry instant potato flakes - not reconsituted
1		Egg - beaten slightly
1 cup	237ml	Beef broth or bouillon
1/2 cup	118ml	Milk
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Dried Italian seasoning
3 tablespoons	45ml	Chopped sun-dried tomatoes
1		Celery stalk - chopped

Recipe Instructions

In large bowl, combine all ingredients. Shape into a 7-inch ball. Place a trivet in slow cooker. Place meatball on double thickness of cheese cloth (about 24 inches square). Holding ends of cheesecloth,gently lower meat into pot. Loosely fold cheesecloth over top of meat. Cover; cook on LOW 6 to 7 hours.

Holding ends of cheesecloth, lift meat from pot. Cut into wedges.

This recipe yields 6 servings.

Source:
Crockpot Recipe Collection at http://www.quickneasyrecipes.com/

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.