Slow-Cooker Classic Meatloaf
By Joe GitterPublished on October 16, 2019
Time
2 to 3 hours on low
Yield
Serves 6 to 8
Slow cooker size
5 to 7 quarts
Ingredients
Before You Begin
If you cannot find meatloaf mix, substitute 1 pound 85 percent lean ground beef and 1 pound ground pork. You will need an oval slow cooker for these recipes. Check the meatloaf's temperature after 2 hours of cooking and continue to monitor it until it registers 155 degrees. Be sure to pack the meat mixture well while shaping, so it doesn't break apart while cooking.
Instructions
- Microwave onion, oil, and thyme in bowl, stirring occasionally, until onion is softened, about 5 minutes. Mash bread and milk into paste in large bowl using fork. Stir in onion mixture, eggs, parsley, Worcestershire, mustard, 1½ teaspoons salt, and ½ teaspoon pepper. Add meatloaf mix; knead with hands until well combined.
- Fold sheet of aluminum foil into 12 by 9-inch sling; lightly coat with vegetable oil spray. Shape meat mixture into firm 9 by 5-inch loaf across center of foil sling using wet hands. Using sling, transfer meatloaf to slow cooker.
- Combine ketchup, vinegar, and sugar. Brush meatloaf with half of ketchup mixture. Cover; cook until meatloaf registers 155 degrees, 2 to 3 hours on low.
- Adjust oven rack 6 inches from broiler element and heat broiler. Using sling, transfer meatloaf to rimmed baking sheet, allowing juices to drain back into slow cooker; remove any albumin. Press edges of foil flat. Brush meatloaf with remaining ketchup mixture. Broil until spotty brown, 3 to 5 minutes. Let cool for 15 minutes before serving.
Time
2 to 3 hours on lowYield
Serves 6 to 8Slow cooker size
5 to 7 quartsIngredients
Ingredients
Ingredients
Why This Recipe Works
Our first tries at making meatloaf in the slow cooker turned out unattractive loaves, and although we liked the idea of pressing the loaf directly into the cooker, scooping out meatloaf at serving time was just not appealing. To alleviate some of the greasiness we tried using leaner beef, but this really dried out our meatloaf. By switching to rich, flavorful meatloaf mix we got something moist and delicious, albeit greasy. Then we hit upon using a foil sling to allow us to remove the loaf easily and leave the unwanted fat behind. What's more, we were now able to place our meatloaves under the broiler to ensure a bubbly, caramelized top.
Before You Begin
If you cannot find meatloaf mix, substitute 1 pound 85 percent lean ground beef and 1 pound ground pork. You will need an oval slow cooker for these recipes. Check the meatloaf's temperature after 2 hours of cooking and continue to monitor it until it registers 155 degrees. Be sure to pack the meat mixture well while shaping, so it doesn't break apart while cooking.
Instructions
- Microwave onion, oil, and thyme in bowl, stirring occasionally, until onion is softened, about 5 minutes. Mash bread and milk into paste in large bowl using fork. Stir in onion mixture, eggs, parsley, Worcestershire, mustard, 1½ teaspoons salt, and ½ teaspoon pepper. Add meatloaf mix; knead with hands until well combined.
- Fold sheet of aluminum foil into 12 by 9-inch sling; lightly coat with vegetable oil spray. Shape meat mixture into firm 9 by 5-inch loaf across center of foil sling using wet hands. Using sling, transfer meatloaf to slow cooker.
- Combine ketchup, vinegar, and sugar. Brush meatloaf with half of ketchup mixture. Cover; cook until meatloaf registers 155 degrees, 2 to 3 hours on low.
- Adjust oven rack 6 inches from broiler element and heat broiler. Using sling, transfer meatloaf to rimmed baking sheet, allowing juices to drain back into slow cooker; remove any albumin. Press edges of foil flat. Brush meatloaf with remaining ketchup mixture. Broil until spotty brown, 3 to 5 minutes. Let cool for 15 minutes before serving.
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