Italian Cheese Meatload

8 oz.of tomato sauce (divide into 4 oz. each)

1 large egg (beat a little)

1/2 of a large onion (dice fine)

1/2 cup green pepper or 1/2 of a large green pepper (chop up)

1/2 cup seasoned bread crumbs

1 Tbsp. parmasean cheese

1/2 tsp. galic powder

1/4 tsp black pepper

1 pound ground beef

1/2 pound veal or ground pork (you can also use ground turkey if you like)

1 cup. shredded Asiago cheese

Set aside 1/3 cup of tomato sauce (refrigerate). Combine the rest of the tomato sauce and egg. Then add onion, pepper, bread crumbs, parmesan, garlic powder and the black pepper. Add the beef and pork and mix well (I like to wash my hands and mix the meatloaf with my hands, until everything is well mixed together).

Put meatloaf on 2 strips of aluminum foil, then use the ends of the foil to help lower the meatloaf on the aluminum foil into your crockpot. Cover and cook on high until your thermometer reads 170 degrees F, which takes 4 to 6 hours.

Spread the remaining tomato sauce over the meatloaf. Top with Asiago cheese. Recover and cook on high until the cheese is melted. This takes about 15 more minutes. Then use the aluminum strips to take the meatloaf out of the crock pot.