Fix-It and Forget-It Pink Cookbook (57 page)

Ruth Ann Hoover

New Holland, PA

1 egg

¼ cup milk

2 slices day-old bread, cubed

¼ cup chopped onions

2 Tbsp. chopped green peppers

1 tsp. salt

¼ tsp. pepper

1½ lbs. ground beef

¼ cup ketchup

8 small red potatoes

4-6 medium carrots, cut in 1-inch chunks

1. Beat together eggs and milk.
   
2. Stir in bread cubes, onions, green peppers, salt, and pepper. Add beef and mix well.
   
3. Shape into loaf that is about an inch smaller in circumference than the inside of the slow cooker. Place loaf into slow cooker.
   
4. Spread top with ketchup.
   
5. Peel strip around the center of each potato. Place carrots and potatoes around meatloaf.
   
6. Cover. Cook on High 1 hour. Reduce heat to Low. Cook 7-8 hours longer.
   

Tracey Yohn

Harrisburg, PA

2 lbs. ground beef

2 cups soft bread crumbs

½ cup spaghetti sauce

1 large egg

2 Tbsp. dried onion

¼ tsp. pepper

1¼ tsp. salt

1 tsp. garlic salt

½ tsp. dried Italian herbs

¼ tsp. garlic powder

2 Tbsp. spaghetti sauce

1. Combine beef, bread crumbs, ½ cup spaghetti sauce, egg, onion, and seasonings. Shape into loaf. Place on top of foil in slow cooker. Spread 2 Tbsp. spaghetti sauce over top.
   
2. Cover. Cook on High 2½-3 hours, or on Low 5-6 hours.
   

Mary Ann Wasick

West Allis, WI

2 lbs. ground beef

2 eggs, beaten

²
/
₃
cup quick-cooking oats

1 envelope dry onion soup mix

½ cup pasta sauce (your favorite)

1 tsp. garlic powder

onion slices

1. Combine ground beef, eggs, oats, soup mix, pasta sauce, and garlic powder. Shape into a loaf. Place in slow cooker. Garnish top of loaf with onion slices.
   
2. Cover. Cook on Low 8 hours.
   

Serve with
pasta
and more of the sauce that you mixed into the meatloaf.

Elsie Russett

Fairbank, IA

1 lb. ground beef

2 cups finely shredded cabbage

1 medium green pepper, diced

1 Tbsp. dried onion flakes

½ tsp. caraway seeds

1 tsp. salt

1. Combine all ingredients. Shape into loaf and place on rack in slow cooker.
   
2. Cover. Cook on High 3-4 hours.
   

Andrea O'Neil

Fairfield, CT

2½ lbs. ground beef

half of an 8-oz. jar salsa

1 pkg. dry taco seasoning,
divided

1 egg, slightly beaten

1 cup bread crumbs

12-oz. pkg. shredded Mexican-mix cheese

2 tsp. salt

½ tsp. pepper

1. Combine all ingredients, except half of taco seasoning. Mix well. Shape into loaf and place in slow cooker. Sprinkle with remaining taco seasoning.
   
2. Cover. Cook on Low 8-10 hours.
   

Jeanette Oberholtzer,

Manheim, PA

1 lb. ground beef

1 tsp. salt

1 tsp. pepper

½ cup milk

1 cup soft bread crumbs

2 Tbsp. brown sugar

2 Tbsp. vinegar

3 Tbsp. Worcestershire sauce

1 cup ketchup

1. Combine beef, salt, pepper, milk, and bread crumbs. Mix well. Form into patties. Brown in saucepan and drain.
   
2. Combine brown sugar, vinegar, Worcestershire sauce, and ketchup in slow cooker. Add ground beef patties, pushing them down into the sauce, so that each one is well covered.
   
3. Cover. Cook on Low 4-6 hours.
   

Elsie Schlabach

Millersburg, OH

1½ lbs. ground beef

1 cup milk

¼ tsp. pepper

1 tsp. salt

1 small onion, finely chopped

1 cup cracker crumbs

1 tsp. brown sugar

10¾-oz. can cream of mushroom soup

1 soup can water

1. Mix together all ingredients except soup and water. Shape into narrow loaf. Refrigerate for at least 8 hours.
   
2. Slice and fry until brown in skillet.
   
3. Mix soup and water
   together until smooth. Spread diluted soup on each piece. Place slices into cooker. Pour any remaining soup over slices in cooker.
   
4. Cover. Cook on Low 2-3 hours.
   

Julette Leaman

Harrisonburg, VA

2 lbs. ground beef

2 medium onions, chopped

2 garlic cloves, minced

6½-oz. can mushrooms

1½ cups sour cream