Italian Burritos

• 1 medium onion
• 1 cup plain breadcrumbs
• 1 (1 ounce) package meatloaf seasoning mix
• 1 (2 lb) package ground turkey
• 2 (8 ounce) cans Hunts tomato sauce
• 1 (1 ounce) package italian seasoning mix
• 1 1/2 cups shredded Italian cheese blend
• 1 (8 count) package old el passo burrito-size flour tortillas

1. First in a large mixing bowl add finely chopped onion and next 3 ingredients.
2. Mix meat and crumbs until completely incorporated.
3. Spray the bottom of a slow cooker with non-stick spray to make removal easier. Roll meatballs and add them to the slow cooker in an even layer.
4. In a seperate bowl add both cans of sauce mix in spegetti mix and pour over meatballs. Cover set on high for 5 hours or until meatballs read internal temperate of 167degrees F. Let meatball mixture cool I suggest refrigurating it before assembling tortillas to avoid a soggy mess.
5. Get tortillas spoon meatballs and cheese roll burritos and put on baking sheet top with extra sauce and cheese,place in a 350 degree oven for 25 minute.
6. Let cool for 5 minutes before serving.

onion, breadcrumbs, meatloaf seasoning mix, ground turkey, tomato sauce, italian seasoning mix, italian cheese, flour tortillas

Taken from www.food.com/recipe/italian-burritos-507104 (may not work)