• 2 large eggs
  • 3/4 cup milk
  • 2/3 cup seasoned breadcrumbs
  • 2 teaspoons dried minced onion
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1-1/2 pounds ground beef
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon Worcestershire sauce


Cut two 25x3-inch strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up sides of a 5-quart slow cooker. Coat strips with cooking spray.

Combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into a round loaf; place in center of strips in slow cooker. Cook, covered, on low 5-6 hours or until a thermometer reads at least 160 F.

In a small bowl, whisk ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over meat loaf. Cook until heated through, about 15 minutes longer. Using foil strips as handles, remove meat loaf to a platter. Let stand 10-15 minutes before slicing.


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