Slow-Cooker Meatloaf
By Sarah GabrielPublished on December 20, 2012
Time
4 hours on low
Yield
Serves 6
Ingredients
18 saltines 4 ounces white mushrooms, trimmed3 tablespoons milk 1 ½ tablespoons Worcestershire sauce 4 teaspoons soy sauce 1 teaspoon salt ¾ teaspoon pepper 1 shallot, minced1 tablespoon vegetable oil 2 garlic cloves, minced¼ teaspoon dried thyme ¼ teaspoon cayenne pepper 2 large eggs 1 pound ground pork 1 pound 85 percent lean ground beef 6 tablespoons ketchup 1 tablespoon packed brown sugar
Before You Begin
Premium brand saltines now come in a round format; if you are using square saltines, go with 16 instead of 18.
Instructions
- Process saltines, mushrooms, milk, Worcestershire, soy sauce, salt, and pepper in food processor until paste forms, about 20 seconds, scraping down bowl as needed. Transfer to large bowl. Combine shallot, oil, garlic, thyme, and cayenne in small bowl and microwave until softened, about 90 seconds, stirring halfway through cooking. Whisk shallot mixture and eggs into saltine mixture.
- Add pork to saltine mixture and mix until thoroughly combined. Add ground beef and knead until well combined. Fold 18-inch square of heavy-duty aluminum foil in half to make 18 by 9-inch strip. Form meat mixture into 9 by 4-inch loaf and place crosswise over center of strip. Using foil as sling, transfer meatloaf to slow cooker. Cover and cook until meatloaf registers 160 degrees, about 4 hours on low.
- Adjust oven rack 5 inches from broiler element and heat broiler. Whisk ketchup and sugar together in bowl. Using sling, transfer meatloaf to rimmed baking sheet and brush with glaze. Broil until glaze is bubbly and spotty brown, 5 to 7 minutes. Transfer to serving dish (discard sling), tent loosely with foil, and let rest for 15 minutes. Slice and serve.
Time
4 hours on lowYield
Serves 6Ingredients
18 saltines
4 ounces white mushrooms, trimmed
3 tablespoons milk
1 ½ tablespoons Worcestershire sauce
4 teaspoons soy sauce
1 teaspoon salt
¾ teaspoon pepper
1 shallot, minced
1 tablespoon vegetable oil
2 garlic cloves, minced
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
2 large eggs
1 pound ground pork
1 pound 85 percent lean ground beef
6 tablespoons ketchup
1 tablespoon packed brown sugar
Test Kitchen Techniques
Ingredients
18 saltines
4 ounces white mushrooms, trimmed
3 tablespoons milk
1 ½ tablespoons Worcestershire sauce
4 teaspoons soy sauce
1 teaspoon salt
¾ teaspoon pepper
1 shallot, minced
1 tablespoon vegetable oil
2 garlic cloves, minced
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
2 large eggs
1 pound ground pork
1 pound 85 percent lean ground beef
6 tablespoons ketchup
1 tablespoon packed brown sugar
Test Kitchen Techniques
Ingredients
18 saltines
4 ounces white mushrooms, trimmed
3 tablespoons milk
1 ½ tablespoons Worcestershire sauce
4 teaspoons soy sauce
1 teaspoon salt
¾ teaspoon pepper
1 shallot, minced
1 tablespoon vegetable oil
2 garlic cloves, minced
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
2 large eggs
1 pound ground pork
1 pound 85 percent lean ground beef
6 tablespoons ketchup
1 tablespoon packed brown sugar
Test Kitchen Techniques
Why This Recipe Works
To keep our meatloaf moist but not mushy after 4 hours in the slow cooker, we turned to a panade, which helps the meat maintain its juices. To keep the flavor meaty, we moisten our panade of saltine crumbs with Worcestershire and soy sauce in addition to the more traditional milk. Adding ground-up mushrooms to the mix imparted even more moisture and savory flavor, and microwaved shallot, herbs, and spices seasoned the base of ground beef and pork. Finally, our meatloaf gets a tangy glaze and a quick turn under the broiler.
Before You Begin
Premium brand saltines now come in a round format; if you are using square saltines, go with 16 instead of 18.
Instructions
- Process saltines, mushrooms, milk, Worcestershire, soy sauce, salt, and pepper in food processor until paste forms, about 20 seconds, scraping down bowl as needed. Transfer to large bowl. Combine shallot, oil, garlic, thyme, and cayenne in small bowl and microwave until softened, about 90 seconds, stirring halfway through cooking. Whisk shallot mixture and eggs into saltine mixture.
- Add pork to saltine mixture and mix until thoroughly combined. Add ground beef and knead until well combined. Fold 18-inch square of heavy-duty aluminum foil in half to make 18 by 9-inch strip. Form meat mixture into 9 by 4-inch loaf and place crosswise over center of strip. Using foil as sling, transfer meatloaf to slow cooker. Cover and cook until meatloaf registers 160 degrees, about 4 hours on low.
- Adjust oven rack 5 inches from broiler element and heat broiler. Whisk ketchup and sugar together in bowl. Using sling, transfer meatloaf to rimmed baking sheet and brush with glaze. Broil until glaze is bubbly and spotty brown, 5 to 7 minutes. Transfer to serving dish (discard sling), tent loosely with foil, and let rest for 15 minutes. Slice and serve.
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