Cheddar cheese meatloaf c/p

Yield: 6 Servings

Measure Ingredient
¾ cup Cheez-it crackers; crushed
1 small Onion; chopped fine
2 tablespoons Green pepper; minced
½ cup Chili sauce
½ cup Milk
2 Eggs; beaten slightly
½ teaspoon Salt
⅛ teaspoon Pepper
1½ pounds Ground beef; lean
1 cup Cheddar cheese; shredded

In a large bowl, combine cracker crumbs, onion, green pepper, chili sauce, milk, eggs, salt, pepper, ground beef and cheese. Form into a 6 or 7 inch round loaf. Place loaf on a 24x9 inch piece of cheesecloth. Place rack in a slow cooker. Gently lift loaf into cooker and place on rack. Loosely fold cheesecloth over top of meat. Cover and cook on low about 5 hours or until done. Holding ends of cheesecloth, lift cooked loaf from cooker. Remove cheesecloth; cut meat into 6 or 7 wedges. Formatted by Lynn Thomas. Source: Crockery Cookery by Mable Hoffman. I made this 11-1-96 and it was very good. The only thing I added was 3 cloves of minced garlic.

Recipe by: Crockery Cookery Recipe by Betty Crocker Posted to brand-name-recipes by Meg Antczak <meginny@...> on Feb 08, 1998

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