This meatloaf originated from my old Hamilton Beach crock pot recipe booklet. I have made it so many times because everyone enjoys it. All equally enjoy a sauce which 1) I don't know where it originated, and 2) is described in my 'Notes' section. Hope you enjoy. (Also, I have loved the point about using foil for ease of removal from pot...have used this hint for many crock pot foods.)


Recipe Summary

3 mins
10 mins
13 mins


Ingredient Checklist


Instructions Checklist
  • To remove meat loaf when done, line crock with a wide strip of aluminum foil, coming up the sides of crock. In a large bowl, combine eggs, milk, bread crumbs, and soup mix. Mix well then add meat. Mix thoroughly then shape into a rectangle or oval that won't touch sides of crock. Place in 3 to 5 qt. crock.

  • (If interest in sauce, please see "Notes".)


My changes from the original are: use of large eggs, 2% milk, Italian bread crumbs OR bread crumbs created with an Italian flare, "Wyler's Mrs. Grass lower sodium" dry onion soup mix, and lastly I like to use lean ground beef (5% fat). The sauce, I wrote about, is easy and quick too. Just mix together & set aside: 1/2 cup of ketchup or bar-b-q sauce (or any combination) 4 Tblsp of brown sugar 1/2 tsp (or more) Worcestershire sauce (I like to splash it in.) During last 1/2 hr of cooking, put some on top of loaf. Reserve the rest for others to optionally add.