Cheddar cheese meatloaf c/p
6 Servings
Ingredients
| Quantity | 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 |
Directions
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