Hi Amber,
I like the idea about the onions in the snack baggies! I'd also never heard of the eggs thing. That sounds so easy!
Another bonus of cooking your hamburg in the water would be having more of the excess fat removed by cooking using that method.
When you prep a meatloaf for your slow cooker, how thick do you make the loaf? And do you make it small enough so that you have some room all the way around it, it does it nearly fit to the sides?
I also like the idea of freezing just a single serving of something to determine one's personal preference of the re-heating results of something before taking the plunge with an entire dish.
Jill P.
