Slow Cooker MeatloafSubmitted by: CHEF_MEG
IntroductionThis 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!
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!
1 large egg, beaten
1 tablespoon skim milk
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1 slice whole-grain bread
1 tablespoon tomato paste
1/2 medium onion, diced (about 1/2 cup)
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 pound extra lean (91/9) ground beef
1/4 cup no salt added ketchup
1 tablespoon brown sugar
1 teaspoon no salt added tomato paste
The soaked bread is called a panade, and it provides 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 to the meatloaf.
The leftovers make a great sandwich.
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Add the remaining meatloaf ingredients and combine, using a fork.
Coat an 8-inch round glass or metal baking dish with nonstick spray. Transfer the meat to the dish and form 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.
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. Over a large 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, and cool slightly before serving.
Serving Size: Makes 8 slices, 2 slices per serving. (About 4 ounces per serving)
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I make a 4 lb meatloaf in the large crock-pot by mixing all ingredients then put it in the sprayed crock, then I divide the meat down the middle so it will cook all the way through. I then have 2 large meatloafs - 1 for now and 1 to freeze for later.
This works well in 4 hours on high. Turkey too! - 11/26/12
I've never used the shaped pan nor water bath method, and get fantastic meatloafs out of the slow cooker. You merely need to spray the bottom of the slow cooker with non-stick spray and place the loaf shaped meat into the slow cooker. If the loaf is reasonably firm, it will retain sufficient shape. - 11/26/12
To everyone who is confused about the recipe. You need to read the instructions again.The bread is part of the recipe. It gets soaked in the eggs and then mixed into the meat.
Put your meatloaf mixture into a loaf pan
Put water inside your slow cooker
Put the loafPAN in the slow cooker
Very interesting recipe. When I make meatloaf I use oatmeal (old-fashioned steel cut) in place of bread or soda crackers. Gives it more protein and less carbs. I haven't done one in the crock-pot (slow-cooker) before, but sounds like a great plan for a busy day. Will definitely be trying it out. - 3/11/13
MSUEQUILTS--read the first paragraph of the instructions about the bread--it says soak it in the egg mixture. For those who don't get what the liner is--most slow cookers have a removable insert where you cook everything. You set a dish w/the meatloaf inside & put water around it. Hope that helps - 11/26/12