Sausage Stuffed Meatloaf

3/4 pound mild Italian link sausages
2 eggs
1/2 cup milk
2 slices bread
1 teaspoon salt and pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon beef stock
1 small onion
1 1/2 pounds lean ground beef
1/4 cup ketchup
1 teaspoon Dijon-style mustard
1 1/2 tablespoons brown sugar
4 large boiling potatoes
2 teaspoons butter -- softened

Simmer sausages in water to cover 10 minutes. Drain. Place eggs, milk, bread, salt, Worcestershire, dry mustard, stock base and onions in blender container. Cover. Blend until smooth. Place ground meat in mixing bowl. Pour in blender contents. Mix until smooth. Pat half of meat loaf mixture in bottom of slow cooker. cover with sausages. Top with remaining meat loaf. Pat to seal. Combine catsup, mustard, and brown sugar. Spread over meat. Peel potatoes. Cut in strips (French Fry style). Coat well with butter and place around meat. Cover. Cook on high 1 hour and reduce to LOW and cook for 6 hours.

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