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slow cooker meatloaf

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Slow Cooker Meatloaf

This meatloaf has the best of both worlds: a great crust and a moist interior! The trick is lining your slow cooker and creating a water bath. Trust me, it's worth the effort! The soaked bread is provided moisture and adds structure to the meatloaf. You can use a leaner beef or even turkey with this recipe if you prefer. Like it spicy? Add a pinch of red pepper flakes to the sauce and the meatloaf.

Ingredients :
  • 1 tsp. No salt added tomato paste
  • 1 tbsp. Brown sugar
  • 1/4 cup No salt added ketchup
  • Meatloaf
  • 1 pound Extra lean (91/9) ground beef
  • 1/4 tsp. Black pepper
  • 1/2 tsp. Dried thyme
  • 1/2 Medium onion, diced
  • 1 tbsp. Tomato paste
  • 1 slice Whole-grain bread
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 1 tbsp. Skim milk
  • 1 Large egg, beaten
Directions :
  1. Combine the egg, milk, mustard, and Worcestershire sauce in a large mixing bowl. Tear or chop the bread into small cubes, add to the egg mixture and soak for about 5 minutes. Add the remaining meatloaf ingredients and combine, using a fork.
  2. Coat an 8-inch round glass or metal baking dish with nonstick spray. Transfer the meat to the dish and form it into a meatloaf shape. Pour 1/2 cup water into the slow cooker liner to create a water bath for the baking dish. Set on low and cover. Cook for 6-8 hours.
  3. One hour before eating, combine the sauce ingredients in a small dish. Remove the lid from the slow cooker, and carefully (using an oven mitt or dry towel) remove the baking dish holding the meatloaf.
  4. Over a bowl, slowly tilt the meatloaf to remove the fat that has pooled in the bottom of the dish. Pour the sauce over the meatloaf. Return to the slow cooker, replace the lid and cook 1 more hour. Remove the meatloaf from the slow cooker, cool slightly before serving.

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