Sounds good. I makes me think I can do my pot-loaf in the slo-cooker. I usually do it in the oven, but got lazy one day and mixed up a meat loaf, put it in a roaster, put potatoes, carrots and onions around it. Poured cr of mush soup over all, covered with foil and baked a little over an hour. I think I'll try it in my slo-cooker.Dottie

but i wonder what the salt content is? that's my bug-a-boo with my kidneys...sounds great!

Thanks! I use a very similar recipe for meatballs in the oven. It is an old family favorite, so this will be great to come home to after work!

My favorite is by Paul Prudhomme. It sounds really spicy, but isn't. I think the combination of the beef and pork is what keeps it moist. CAJUN MEAT LOAF SEASONING MIX: 2 bay leaves 1 tsp. Salt 1 tsp. Ground cayenne pepper 1 tsp. Ground Black pepper 1/2 tsp. Ground White pepper 1/2 tsp. Ground cumin 1/2 tsp. Ground nutmeg MAIN INGREDIENTS: 4 Tblsp. Unsalted butter 3/4 cup finely chopped onions 1/2 cup chopped green bell pepper 1/4 cup finely chopped green onions 2 tsp. Minced garlic 1 Tblsp. Tabasco sauce 1 Tblsp. Worcestershire sauce 1/2 cup evaporated milk 1/2 cup ketchup 1-1/2 lbs. Ground sirloin 1/2 lb. Ground pork 2 eggs, lightly beaten 1 cup very fine bread crumbs Combine seasoning mix ingredients in a small bowl and set aside. Melt butter in a 1-qt. Saucepan over medium heat. Add onions, celery, bell pepper, green onions, garlic, Tabasco, Worcestershire, and seasoning mix. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place ground beef and pork in an ungreased 13x9-inch pan. Add eggs, cooked vegetable mixture, and bread crumbs. REMOVE BAY LEAVES. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf. Bake, uncovered, at 350° F. for 25 minutes, then raise heat to 400° F. and continue baking until done, about 35 minutes longer. Serve immediately. **This is best using both beef and pork, but can be made with beef only.** From Paul PrudhommeÂs A Louisiana Kitchen.