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Sun-dried Tomato Meatloaf

1 1/2 pounds lean ground beef
1/2 pound Italian sausage
1 small onion -- chopped
1 cup dry instant potato flakes -- not reconstituted
1 egg -- beaten slightly
1 cup beef broth or bouillon
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
3 tablespoons chopped sun-dried tomatoes
1 celery stalk -- chopped


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.

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