Taste of Home Healthy Cooking - Meat Loaf from the Slow Cooker

Meat Loaf from the Slow Cooker
from the Feb/March 2009 Issue

1/2 cup tomato sauce
1/2 cup egg substitute
1/4 cup ketchup
1 tsp Worcestershire sauce
1 small onion, chopped (about 1/2 cup)
1/3 cup crushed saltines (about 10 crackers)
3/4 tsp minced garlic
1/2 tsp seasoned salt
1/8 tsp seasoned pepper (or just regular pepper)
1 1/2 lbs. lean ground beef
1/2 lb. reduced-fat bulk pork sausage

SAUCE:
1/2 cup ketchup
3 Tbsp brown sugar (or 1 1/2 Tbsp of brown sugar splenda)
3/4 tsp. ground mustard
1/4 tsp. ground nutmeg

1. Cut three long narrow strips of heavy duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 4- or 5- quart slow cooker. Coat strips with cooking spray. (If you don't want to mess with this, just spray the bottom of your slow cooker with spray, and serve the meatloaf right from the slow cooker. This step is just to allow you to be able to lift the entire meatloaf out of the slow cooker.)

2. In a large bowl, combine the first nine ingredients. Crumble beef and sausage over mixture and mix well (mixture will be moist). Shape into a loaf. Place meat loaf in the center of the strips.

3. In a small bowl, combine sauce ingredients. Spoon over meat loaf. Cover and cook on low 3-4 hours or until a meat thermometer reads 160 degrees. Using foil strips as handles, remove the meat loaf to a platter.