Beef / Pork

Slow Cooker Meatloaf with Tangy Tomato Sauce is for Dinner.

Slow Cooker Meatloaf with Tangy Tomato Sauce takes 10 minutes to prepare.

Slow Cooker Meatloaf with Tangy Tomato Sauce takes 300 minutes to cook.

Slow Cooker Meatloaf with Tangy Tomato Sauce makes 4 servings.

The ingredients for Slow Cooker Meatloaf with Tangy Tomato Sauce are:

MEAT LOAF
2 large Eggs
1/2 cup seasoned Bread crumbs
2/3 cup Milk 2%
2 tsp dried minced onion
1 tsp Kosher Salt
3/8 tsp Rubbed Sage
1 pound Ground beef, lean

SAUCE
3 tbsp Ketchup
1 1/2 tbsp Splenda Brown Sugar Blend
3/4 tsp Ground Mustard
3/8 tsp Worcestershire Sauce
1 tsp dried minced onion

Here is how you make Slow Cooker Meatloaf with Tangy Tomato Sauce:

CUT three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray.COMBINE the first six ingredients. Crumble beef over mixture and mix well. Shape into a loaf; place in the center of strips in the slow cooker. Cook, covered until a thermometer reads at least 160?, 4 1/2-5 hours.IN a small bowl, whisk ketchup, brown sugar, mustard, Worcestershire sauce, and minced onion. Spoon 2/3 of it over the meatloaf after it has been cooking for a couple of hours. Reserve the rest of the sauce and pour it over the fully cooked meat loaf while it is resting. USING the foil strips as handles, remove meat loaf to a platter. Let stand 5-10 minutes before slicing.ENJOY!Serving Size: Makes 4 slicesNumber of Servings: 4Recipe submitted by SparkPeople user DILBERTA.

The nutritional information for Slow Cooker Meatloaf with Tangy Tomato Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 448.7

• Total Fat: 27.5 g
• Cholesterol: 181.5 mg
• Sodium: 1,027.7 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 0.9 g
• Protein: 26.8 g