This was "OK". I had high expectations, but was very disappointed with the end result. I really enjoy the taste of sausage and thought this would be outstanding since it was one of the main ingredients. What I ended up with was a dry, dense meatloaf. I followed the directions to a T except for using a quarter pound less sausage (all I had) and increasing the beef by a quarter pound to compensate. I also added aobut 1/4 cup of chopped green bell pepper and could have still used more. Despite other's warning of the meatloaf mixture being "too wet", I proceeded as instructed with no problems, shaped into an oblong loaf and placed in my slow cooker. I should have used the probe setting, but decided to use the program setting (5 hours on low) instead. I was in a hurry to leave for a Superbowl get-together, so I checked the internal temperature after 4 hours and, to my surprise, the meatloaf had already reached 185 degrees (which is probably why it was very dry). I hadn't brushed the meatloaf with katsup yet, so I did and turned the sc to the warm setting. On Monday evening, my bf and I warmed up slices with a side of mashed potatoes and green peas. I don't know if this would have tasted better right out of the crock or not, but will not be giving this another try to find out. I enjoy most of Bob Evan's recipes, but not this one. Thanks anyways!
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