| | Directions | | Place meat in crockpot, add salt and pepper, onions, bell pepper and eggs, in that order. Mix by hand. Put in cracker crumbs and evaporated milk. When mixture appears well-mixed, even out to loaf size. Spread tomato sauce evenly over the top. Cook 1/2 to 2/3 of total temperature available. The larger the meat loaf higher temperature. About 1 hour before serving pour excess liquid out and spread ketchup evenly over entire top of meatloaf. Meatloaf will pull away from crockpot around edges; this is to be expected. To test for doneness, pierce with fork. The firmer the meatloaf, the more it is done. Wrap leftovers in tinfoil and place in the fridge. |
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| Ingredients | | - |  | 2 pounds 80-20%) ground beef |
| - | | 1 mid-sized onion, chopped |
| - | | 1/2 bell pepper, chopped (large) |
| - | | 2 Eggs |
| - | | ketchup |
| - | | 1 can tomato sauce (small can) |
| - | | 1 can Carnation evaporated milk (small can) |
| - | | 1/2 tube crackers, crumbled |
| - | | salt and pepper |
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