I used to serve this meat loaf recipe in my cafe. Everyone asked for it. I adapted it for home with my slow cooker, where it’s quite popular, too.
—ROBERT COX LAS CRUCES, NM
PREP: 20 MIN. • COOK: 3 HOURS + STANDING • MAKES: 8 SERVINGS
1 large onion, finely chopped
1/2 cup seasoned bread crumbs
1 small green pepper, chopped
2 large eggs, lightly beaten
1/2 cup chili sauce
2 tablespoons spicy brown mustard
3 to 4 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 pounds lean ground beef (90% lean)
Additional chili sauce, optional
1. Cut four 20x3-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 5-qt. slow cooker. Coat strips with cooking spray.
2. In a large bowl, combine the first 10 ingredients. Add beef; mix lightly but thoroughly. Shape into a 9-in. round loaf. Place loaf in center of strips in slow cooker.
3. Cook, covered, on low for 3-4 hours or until a thermometer reads at least 160°. If desired, spoon additional chili sauce over meat loaf; let stand for 10 minutes. Using the foil strips as handles, remove meat loaf to a platter.
To freeze: Cover and freeze leftover meat loaf slices in a greased 2-qt. shallow baking dish. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat meat slices, covered, until a thermometer inserted in center reads 165°.