(8-oz) container of refrigerated prechopped celery, onion, and bell pepper mix
uncooked quick-cooking oats
freshly ground pepper
eggs, lightly beaten
1. Melt butter in a large skillet over medium-high heat. Add celery mixture and garlic; saute 3 minutes or until tender. Combine sauteed mixture, ground round, oats, 1/2 cup ketchup, salt, pepper, and eggs in a large bowl.
2. Shape mixture into a 9 x 4" loaf; place in a lightly greased 5 or 6 quart slow cooker.
3. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook 3 more hours. Remove slow cooker insert, and carefully pour off excess fat. Return insert to cooker.
4. Stir together remaining 1/2 cup ketchup, brown sugar, and mustard. Spread over meatloaf. Cover and cook on LOW 15 minutes or until no longer pink in center. Remove meatloaf from insert, and let stand 10 minutes before serving.