2 lb. lean, ground meatloaf meat (we use a combination of beef, pork and lamb)

1/2 cup green bell pepper, chopped

1/2 cup onion, chopped fine

2 teaspoons Lawry’s seasoned salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon freshly ground black pepper

1 cup dry breadcrumbs or cracker crumbs (I like Ritz or Club)

1 large egg

1 packet (7/8 oz.) dry, brown gravy mix

1 cup whole milk

10 to 12 baby red bliss or fingerling potatoes, unpeeled

fresh thyme and parsley, chopped

2 lb. lean, ground meatloaf meat (we use a combination of beef, pork and lamb) 1/2 cup green bell pepper, chopped 1/2 cup onion, chopped fine 2 teaspoons Lawry’s seasoned salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon freshly ground black pepper 1 cup dry breadcrumbs or cracker crumbs (I like Ritz or Club) 1 large egg 1 packet (7/8 oz.) dry, brown gravy mix 1 cup whole milk 10 to 12 baby red bliss or fingerling potatoes, unpeeled

Combine all ingredients, except for potatoes and fresh herbs, in a large mixing bowl. Using clean hands, mix until all ingredients are evenly incorporated and smooth. Form into a loaf and place in crock pot. Put the little potatoes all around the sides of the meatloaf. Sprinkle the fresh chopped herbs over the top. Cover and cook on the “low” heat setting for 8 to 10 hours, or on the “high” heat setting for 4 to 5 hours