DIRECTIONS
Line the base of the slow cooker with the potatoes, before combining the meats, onion, 3/4 cup ketchup, cracker crumbs, eggs and salt in a large bowl and mixing well.
Form the mixture into a loaf shape and place on top of the potatoes.
In the same bowl, mix together the brown sugar, mustard, and the remaining ketchup before spooning or brushing over the top of the meatloaf and cooking on low for 6 – 10 hours.
Serve the meatloaf in thick slices alongside those potatoes, which by now will have soaked up the delicious cooking juices. Any remaining liquid can be used to make a quick sauce or gravy, by pouring into a small saucepan and whisking with 1/2 teaspoon cornstarch over a low heat for 4 – 6 minutes and serving with this fabulous dish. Steamed baby carrots or broad beans would make a great seasonal accompaniment. Best Meatloaf ever? You took the words right out of my mouth.