Fall Solutions #11..Merlot & Mushroom Meatloaf

Merlot & Mushroom Meatloaf

1½ lbs. lean ground beef
1 egg, beaten
1 cup quick oats
1 cup Merlot & Mushroom Slow Cooker Sauce (order at http://www.SimplyKimberS.com)

Serve it tonight: Preheat oven to 350°. Combine first 3 ingredients and ½ cup Merlot & Mushroom Slow-Cooker Sauce in a large bowl; blend well. Form into a loaf and place in a greased 8 x 8 baking pan. Flatten slightly. Top with remaining ½ cup Merlot & Mushroom Slow-Cooker Sauce. Bake, uncovered, for 55-60 minutes or until internal temperature reaches 160°. Remove from oven; cover with foil and let rest 10 minutes before slicing. Salt and pepper to taste.
Freeze it for later: Combine first 3 ingredients and ½ cup Merlot & Mushroom Slow-Cooker Sauce in a gallon resealable freezer bag. In a quart resealable freezer bag add remaining ½ cup Merlot & Mushroom Slow-Cooker Sauce. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Serve with steamed vegetables and baked sweet potatoes.
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Click here for this recipe and more:  Merlot & Mushroom Meatloaf

Our next groceries:
3½ lbs. pork shoulder roast
14.5 oz. can diced tomatoes
1 packert Tuscan Chicken Slow Cooker Sauce Mix (order at http://www.SimplyKimberS.com)
6 whole wheat hoagie buns
1 cup shredded Italian cheese

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