Peppered Meatloaf (slowcooker recipe)

A tangy sweet and sour sauce tops this meatloaf cooked in the crockpot. You can make it the night before and refrigerate before turning it on in the morning. For those watching their carb intake, feel free to omit the crackers (or replace with Parmesan cheese) and brown sugar (or use a sugar substitute), and use a low-carb ketchup.

Whisk together ketchup, sugar, mustard, and allspice, mixing well. Set aside.

In a large bowl, mix together ground beef chuck, sausage, onions, garlic, bell pepper, tomato sauce, saltine crackers, eggs, Worcestershire, salt, oregano, and pepper until combined. Do not over-handle. Form into an oval meatloaf.

Position a rack (see Note) in the bottom of a large oval crockpot. Place the meatloaf on the rack and pour the sauce over the top. Cook on low for 8 hours, removing the lid during the last hour.

Yield: 6 to 8 servings

Note: If your crockpot does not have a rack, place the meatloaf directly on the bottom of the crock insert. Siphon off any collected grease with a bulb baster midway through cooking.

Recipe thanks to www.homecooking.about.com

Like to win free stuff?

Do you want to share a vacation you took with your family? Or maybe a swanky (or not) kid-friendly restaurant (attraction)in the Vancouver area? Don't be shy and email me at sian@girlgetstrong.com. Check out all our current giveaways here and visit our sister fitness site GirlGetStrong.com for even more groovy giveaways and contests!