Ingredients
1
can (10 3/4 oz) condensed tomato soup
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1/4
cup water
1 1/2
lb lean (at least 80%) ground beef
1/2
cup uncooked instant white rice
1/2
cup chopped onion
1
tablespoon Worcestershire sauce
1/4
teaspoon salt
1/4
teaspoon pepper
1
clove garlic, finely chopped
1
egg
Preparation
In small bowl, mix soup, salsa and water.
In large bowl, mix ground beef and all remaining ingredients plus 1/2 cup of the tomato soup mixture. Shape mixture into oblong loaf no longer than diameter of slow cooker. Carefully place meatloaf in bottom of 3 1/2- to 4-quart slow cooker. Pour remaining tomato soup mixture over meatloaf.
Cover; cook on Low setting 7 to 9 hours.
To serve, carefully remove meatloaf from slow cooker; let stand 5 minutes. Cut into 6 slices; place on serving platter. Spoon sauce from slow cooker over meatloaf.
