Ingredients
1 large onion, finely chopped1/2 cup seasoned bread crumbs1 small green pepper, chopped2 large eggs, lightly beaten1/2 cup chili sauce2 tablespoons spicy brown mustard3 to 4 garlic cloves, minced3/4 teaspoon salt1/4 teaspoon dried oregano1/4 teaspoon dried basil2 pounds lean ground beef (90% lean)Additional chili sauce, optional
Preparation
Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray.
In a large bowl, combine the first 10 ingredients. Add beef; mix lightly but thoroughly. Shape into a 9-in. round loaf. Place loaf in center of strips in slow cooker.
Cook, covered, on low 3-4 hours or until a thermometer reads at least 160°. If desired, spoon additional chili sauce over meat loaf; let stand 10 minutes. Using foil strips as handles, remove meat loaf to a platter.
Freeze option: Cover and freeze leftover meat loaf slices in a greased 2-qt. shallow baking dish. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat meat slices, covered, until a thermometer inserted in center reads 165°.
