Instructions: 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 your fingers.

Prepare the crockpot by lining with folded aluminum foil strips about 18 to 24 inches in length. (These are the handles to help in lifting meatloaf from the pot.). Put a small rack in the lined pot, if you have one that fits. Invert the prepared meatloaf onto your hand and place gently into the crockpot. 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.

This recipe yields 6 to 8 servings.

NOTES :

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