1 1/2 lbs. ground beef (I use 85% lean)
2 eggs, beaten
3/4 c. milk
3/4 c. Italian-style seasoned bread crumbs
1 medium-sized onion, diced
1 tsp. salt
1 tsp. dried sage
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 c. tomato sauce*

Sauce:

1/2 c. tomato sauce*
1 tsp. yellow mustard
1/4 tsp. dried sage
pinch nutmeg
pinch black pepper


Read more at http://www.thekitchenismyplayground.com/2013/09/slow-cooker-meatloaf.html#3xF6uoTKWL0uzDZx.99

FOR THE MEATLOAF: Place all meatloaf ingredients in a large mixing bowl; mix until well combined. Place meatloaf mixture in a slow cooker, covering the entire bottom and patting mixture to the shape of the slow cooker.
Cook on low setting for 5 to 6 hours.
FOR THE SAUCE: Combine all sauce ingredients in a small bowl. Cover and refrigerate while the meatloaf cooks.
When the meatloaf has 30 minutes of cooking time remaining, spoon or pour out some of the grease in the slow cooker. Spread the sauce on top of the meatloaf. Turn the slow cooker to high and cook for 30 more minutes.
Remove meatloaf to a serving plate (I use 2 spatulas to lift if from the slow cooker) and let stand for 5 minutes before slicing. Slice and serve.

* A total of 1 (8 oz.) can of tomato sauce is used in this recipe.

Read more at http://www.thekitchenismyplayground.com/2013/09/slow-cooker-meatloaf.html#3xF6uoTKWL0uzDZx.99