Crock-Pot Meatloaf

I'm sorry, but this meatloaf didn't live up to my expectation. I thought the meatloaf was just ok. To add more flavor to the meat mixture, I sprinkled in some season salt and black pepper, and instead of topping the meatloaf with just ketchup, I topped it with a combination of the following... 1/2 cup of ketchup, 1/4 cup brown sugar, 2 teaspoons dry mustard, and 1/2 teaspoon ground nutmeg. The mixture of ketchup, brown sugar, mustard, and nutmeg, was the only thing I liked about the meatloaf. Also... I added the ketchup mixture/topping after 2-1/2 hours of cooking time, and continued cooking with the lid on for another 20 minutes. Perhaps I could of added the topping after the meatloaf had cooked for 2 hours, as I found the meatloaf was done cooking within 2-1/2 hours. Sorry I wasn't able to give this recipe a better review. I guess I much prefer my meatloaf made in the oven. Taste wise and texture wise, I think meatloaves taste better baked in the oven.

This is a very good, simple meatloaf recipe. What I liked about it was that when it first comes out of the crock-pot, the meat is very soft and tender. The next day, the meat firms up just perfect for a delicious meatloaf sandwhich. I made a half recipe and it was done in about 2 hours on high on my crock-pot.