I’m often asked for the recipe when I serve this easy-to-make meat loaf.
—LAURA BURGESS MOUNT VERNON, SD
PREP: 25 MIN. • COOK: 3 HOURS • MAKES: 8 SERVINGS
1/2 cup tomato sauce
2 large eggs, lightly beaten
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1 small onion, chopped
1/3 cup crushed saltines (about 10 crackers)
3/4 teaspoon minced garlic
1/4 teaspoon seasoned salt
1/8 teaspoon seasoned pepper
1 1/2 pounds lean ground beef (90% lean)
1/2 pound reduced-fat bulk pork sausage
SAUCE
1/2 cup ketchup
3 tablespoons brown sugar
3/4 teaspoon ground mustard
1/4 teaspoon ground nutmeg
1. Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 4- or 5-qt. slow cooker. Coat strips with cooking spray.
2. In a large bowl, combine the first nine ingredients. Crumble beef and sausage over mixture and mix well (mixture will be moist). Shape into a loaf. Place meat loaf in the center of the strips.
3. In a small bowl, combine sauce ingredients. Spoon over meat loaf. Cover and cook on low 3-4 hours or until no pink remains and a thermometer reads 160°. Using foil strips as handles, remove the meat loaf to a platter.
PER SERVING 1 slice equals 284 cal., 14 g fat (5 g sat. fat), 119 mg chol., 681 mg sodium, 16 g carb., 1 g fiber, 24 g pro. Diabetic Exchanges: 3 lean meat, 1 starch.