Inside-Out Cheeseburger Meatloaf

Source: Southern U.S. Cuisine 

Meatloaf: 
1 pound lean ground beef (ground round) 
1/2 pound mild bulk breakfast sausage 
1 egg, slightly beaten 
1 package dry mushroom or onion gravy mix (1 1/4 ounce) 
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

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. 

Prepare the slow cooker/Crock Pot by lining with folded aluminum foil strips about 18 to 24-inches in length.

Put a small rack in the lined pot, if you have one that fits. (I used the one from my pressure cooker.) Invert the prepared meatloaf onto your hand and place gently into the slow cooker/Crock Pot. Fold the aluminum foil over it. Cover and cook for 6 to 8 hours on low. Remove to a platter and cut in wedges. Serve with fries and a salad. 

Serves 6 to 8.

Source: Southern U.S. Cuisine -Inside-Out Cheeseburger Meatloaf

Meatloaf: 
1 pound lean ground beef (ground round) 
1/2 pound mild bulk breakfast sausage 
1 egg, slightly beaten 
1 package dry mushroom or onion gravy mix (1 1/4 ounce) 
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

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. 

Prepare the slow cooker/Crock Pot by lining with folded aluminum foil strips about 18 to 24-inches in length.

Put a small rack in the lined pot, if you have one that fits. (I used the one from my pressure cooker.) Invert the prepared meatloaf onto your hand and place gently into the slow cooker/Crock Pot. Fold the aluminum foil over it. Cover and cook for 6 to 8 hours on low. Remove to a platter and cut in wedges. Serve with fries and a salad. 

Serves 6 to 8.