Yield: 6 Servings
|½ cup||Whole milk|
|2||Slices white bread|
|1½ pounds||Ground beef|
|1 small||Onion, peeled|
|1 teaspoon||Dry mustard|
|12 ounces||Whole tomatoes canned|
Place the milk and the bread in a large mixing bowl and let stand until the bread has absorbed all of the milk. Wiht two forks break the bread into crumbs. Beat the ground beef into the crumbs until well mixed. Make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little; then grate the onion into the eggs. Add salt, pepper and mustard. Beat the eggs into the beef.
Shape into a round cake and place in the slow cooker. Drain the tomatoes, and place them on the meat. Cover and cook on low for 5 to 7 hours.
Before serving, uncover the pot; turn heat to high and bubble away some of the sauce. It should be thick, not thin.
Formatted on July 3, 1996 by Jamie Calton.