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|2/3 cup long grain white rice, uncooked|
|2 tablespoons Worcestershire sauce, divided use|
|1 can diced tomatoes with onions, celery and peppers, (14.5 oz)|
|1 can tomato soup, (10.75 oz)|
|1 can chicken or beef broth, (14.5 oz)|
- Combine meatloaf mix, rice, and 1 tablespoon of the Worcestershire sauce. Form into 1 1/2 inch balls. Brown in a large skillet sprayed with non-stick cooking spray.
- In a 6-quart slow cooker, combine tomatoes, tomato soup, broth and remaining 1 tablespoon Worcestershire sauce.* Drain excess oil from meatballs and add to sauce mixture. Cover and cook for 4 to 6 hours on high or 8 to 10 hours on low.
- Serve over mashed potatoes or egg noodles.
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