Slow Cooked Meatloaf

• 4 cups ore-ida obrien potatoes
• 1 14 lbs ground pork
• 1 lb ground beef
• 1 18 ounces Lipton beefy onion soup mix
• 5 13 ounces kraft garlic and herb Shake-n-Bake
• 4 12 ounces Green Giant sliced mushrooms, drained
• 12 ounces campbells condensed cheddar cheese soup, divided
• 12 cup evaporated milk
• 1 egg
• 10 ounces campbells condensed cream of mushroom soup
• 1 onion, sliced thin
• 8 ounces sliced fresh mushrooms

1. Use a large bowl and mix in ground pork, ground beef, onion soup mix, shake and bake, eggs and mushrooms.
2. Use a small bowl and mix 1/2 cup of cheddar soup and evaporated milk once mixed add to the large bowl containing the meat, then mix well.
3. Add potatoes to your slow cooker then add the contents of your large bowl in the form of a loaf in the center above potatoes.
4. Mix the rest of your cheddar soup with cream of mushroom soup then add over your meatloaf.
5. Then place onions and mushrooms on top of that.
6. Cover the cooker and set to high for 1 hour then reduce the heat to low and cook for 5-6 more hours.

potatoes, ground pork, ground beef, beefy onion soup, garlic, mushrooms, cheddar cheese soup, milk, egg, mushroom soup, onion, mushrooms

Taken from www.food.com/recipe/slow-cooked-meatloaf-472818 (may not work)