Ingredients:
- 3/4 pound sweet Italian sausages
- 2 eggs
- 1/2 cup milk
- 2 slices bread, torn into pieces
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 small onion, cut in chunks
- 1 1/2 pounds lean ground beef
- 1/4 cup ketchup
- 1 teaspoon brown or Dijon mustard
- 1 1/2 tablespoons brown sugar
- 2 teaspoons butter, softened
Preparation:
First, make foil "handles." Fold a 24 to 30-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. If you wish, make another and place it crosswise over the other. I also put a piece of crumpled foil in the bottom to keep the meatloaf out of the fat.Simmer sausages in water for 12 minutes. Drain well.
Place eggs, milk,
bread, salt, Worcestershire, dry mustard, and onions in food processor or blender. Cover and process using pulse until smooth. Place ground meat in mixing bowl. Pour
in egg and milk mixture. Stir until smooth. Pat half of meat loaf mixture in a circle (of a size which will fit in your crockpot)
on a piece of foil or waxed paper; cover with sausages. Top with remaining ground beef mixture. Pat to edges to seal. Place loaf in slow cooker. Combine ketchup, mustard, and brown sugar. Spread over
meat. Cover and cook meat loaf on high 1 hour and reduce to LOW
and cook for 6 hours longer.
Serves 8.
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