Cheddar-Topped Slow Cooker Meatloaf

Fold three 2-ft (60 cm) long pieces of foil into strips, each about 2 inches (5 cm) wide. Place two strips in a 5- to 6-1/2-quart (5 to 6.5 L) slow cooker in a cross and the third on a diagonal, overlapping in the centre.

In a large bowl, using a fork, whisk together eggs, onion, milk and tomato paste; stir in oats, salt and pepper. Add beef and mix with the fork, just until evenly blended. Pack into a loaf shape on top of foil strips in slow cooker, leaving about 1 inch (2.5 cm) of space between the side of stoneware and the loaf.

Cover and cook on Low for 6 to 8 hrs or High for 3 to 4 hrs or until loaf is well browned and a thermometer inserted in centre registers at least 165°F (74°C).

Place Canadian Cheddar Cheese on top of loaf, cover with lid and cook on High for 5 to 10 min or until cheese is melted. Using foil strips as handles, lift loaf out of stoneware, letting juices drain off. Place on a cutting board and slide foil strips out carefully from under loaf; slice with a serrated knife.

Cooking Tip: The meatloaf will be cooked to a safe temperature long before the specified time but will get nicely browned and set with longer cooking. Don’t worry – it will stay moist.

For the Adventurous: Add 1 tbsp (15 mL) chili powder, dried basil or other seasoning blend to the meat mixture if desired.

Use Canadian Swiss Cheese, Canadian aged Provolone Cheese or Canadian Monterey Jack Cheese with Hot Peppers.