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Ingredients
1 Pound lean ground beef (ground round)
1/2 Pound mild bulk breakfast sausage
1 Egg, slightly beaten
1 (1 1/4 ounce) Package dry mushroom or onion gravy mix
1 Tablespoon dry minced onion, or use fresh
1/2 Cup oatmeal
2 Tablespoons ketchup
1/4 Cup low fat evaporated milk
Black pepper, to taste
Filling
Mustard
Ketchup
6 to 8 hamburger dill pickle slices
Thin tomato slices, about 5 or 6 (reserve remaining slices for serving)
4 to 8 slices American cheese
Instructions
First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of crockpot with both ends hanging over top edge of cooker. The foil strip will make it much easier to remove the meatloaf when it's done. I also put a rack or a piece of crumpled foil in the bottom to keep the meatloaf out of the fat.
Combine meatloaf ingredients, mixing gently until thoroughly mixed. Take half of the meatloaf mixture and make a ball. On a piece of aluminum foil, flatten to about 7 to 8 inches. Drizzle with mustard and ketchup to within 3/4 inch of edges. Top with dill pickle slices. Top pickle slices with halved tomato slices. Top with 4 cheese slices.
Make a ball of the remaining meatloaf mixture and flatten it on a separate piece of aluminum foil to roughly the same diameter. Place it atop the first meat/stuffing round, sealing edges with fingers.
Carefully lift meatloaf and place gently into the crockpot. Fold the excess length of aluminum foil over it. Cover and cook on Low for 6 to 8 hours. Using the foil and both hands, remove to a platter and cut in wedges. Serve with fries and a salad.