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© Meredith Corporation. All rights reserved. Used with permission.
In a very large bowl, combine lamb, lentils, eggs, oats, milk, onions, celery, parsley, sage, salt and pepper. Mix well.
Cut three 18-by-3-inch heavy foil strips. Crisscross the strips in a 6-quart oval or round slow cooker. Place meat mixture on top of strips in the slow cooker. Shape meat mixture into an oval or round loaf shape depending on the shape of slow cooker being used. Press meat mixture away from sides of crock to avoid burning.
Cover and cook on Low for 3 1/2 to 4 hours or on High for 2 1/2 to 3 hours. If using Low, turn to High setting. In a small bowl, combine ketchup, Worcestershire sauce, mustard and vinegar. Spoon ketchup mixture over meatloaf. Cover and cook 30 minutes more.
Using foil strips, carefully lift meatloaf from the slow cooker and transfer to a serving plate. Let stand for 15 minutes before slicing.