This could be put in the crockpot? Set on low? My question is when you 
mentioned that it turned out to be 5 pounds of meat loaf would it be advisable 
to put a little bit more of the ingredients like the salt and etc.

Teresa MullenSent from my iPhone

> On Sep 21, 2014, at 11:40 AM, RJ via Cookinginthedark 
> <[email protected]> wrote:
> 
> Wife is going camping with the girls, (quilters), for three days and dear old 
> me got the job of making a meatloaf for their camping trip. A cabin at 
> Pymatuning  Lake. Now I started out thinking it would be a 2 pounder, but 
> that was a pipe dream. The darn thing must be 5 pounds and a half  if it is a 
> ounce.
> 5 plus pounds of ground meat. Mostly beef, but some ground chicken.
> 1 1/2 cup Italian bread crumbs
> 1 onion finely minced
> 4 tablespoons of brown sugar
> 2 tablespoons of Worchester sauce
> 1 teaspoon salt
> 1/2 teaspoon black pepper
> 1 can of cream soup. (I used celery)
> 2 eggs.
> 
> 
> 
> For the sauce.
> 1 can of cream soup
> 4 tablespoons brown sugar
> 2 tablespoons of Worchester sauce
> 4 teaspoons prepared mustard
> Mix all sauce ingredients well and pour over meat just before cooking in 
> crockpot or oven.
> 
> Directions:
> Mix all meatloaf ingredients well. And mix a little longer. Now place on a 
> large piece of foil and roll into a loaf the shape you are looking for.Do not 
> pack the meat. Wife will be cooking this loaf in a crockpot. So the loaf will 
> be shaped to fit a 1/2 inch smaller than the crockpot, keeping the meat from 
> the edge of the pot.
> Place meat in pot with foil to help lift meat out of pot when it is time. I 
> usually put two pieces of foil, crisscrossed to do this. Do not cover meat 
> with foil. On low it takes about 8 to 9 hours and on high, which I don't like 
> to use it takes 4 to 6 hours. Looking for a internal temperature of 190, 
> seeing they are wanting sandwiches the next day. I usually look for a temp of 
> 175.
> RJ 
> 
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