Ingredients:
- 1 pound lean ground beef (ground round)
- 1/2 pound mild bulk breakfast sausage
- 1 egg, slightly beaten
- 1 package dry mushroom or onion gravy mix (1 1/4 ounce)
- 1 tablespoon dry minced onion, or use fresh
- 1/2 cup oatmeal
- 2 tablespoons ketchup
- 1/4 cup low fat evaporated milk
- black pepper, to taste
- .
- Filling:
- mustard
- ketchup
- 6 to 8 hamburger dill pickle slices
- thin tomato slices, about 5 or 6 (reserve remaining slices for serving)
- 4 to 8 slices American cheese
Preparation:
First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the meatloaf when it's done. I also put a rack or a piece of crumpled foil in the bottom to keep the meatloaf out of the fat.Combine meatloaf ingredients, mixing gently until thoroughly mixed. Take half of the meatloaf mixture and make a ball. On a piece of aluminum foil, flatten to about 7 to 8 inches. Drizzle with mustard and ketchup to within 3/4 inch of edges. Top with dill pickle slices. Top pickle slices with halved tomato slices. Top with 4 cheese slices.
Make a ball of the remaining meatloaf mixture and flatten it on a separate piece of aluminum foil to roughly the same diameter. Place it atop the first meat/stuffing round, sealing edges with fingers.
Carefully lift meatloaf and place gently into the crockpot. Fold the excess length of aluminum foil over it. Cover and cook for 6 to 8 hours on low. Using the foil and both hands, remove to a platter and cut in wedges. Serve with fries and a salad.
Serves 6 to 8.
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