This turned out great! I did make quite a few changes, although the actual recipe for the meatloaf itself was nearly same (I used Italian bread crumbs instead of crushed crackers, and eliminated milk, because it was perfectly moist without). I cooked mine in a slow cooker. Meatloaf in a slow cooker is quite easy. Line the slow cooker with 2 sheets of foil, so they cross at the base and there is extra foil hanging over the sides (you will use the foil to pull out the loaf when finished). Then you shape your meat into a loaf, place inside the slow cooker, cover with sauce and cook on high for 4 to 6 hours. The sauce I used included the other half can of tomato sauce, 1/2 cup water, about 1 T of worcestershire sauce, 2 tsp prepared mustard, and a bit of brown sugar.
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This turned out great! I did make quite a few changes, although the actual recipe for the...