Slow Cooker Meatloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Meat loaf1 large egg, beaten1 tablespoon skim milk1 teaspoon Dijon mustard1 tablespoon Worcestershire sauce1 slice whole-grain bread1 tablespoon tomato paste1/2 medium onion, diced (about 1/2 cup)1/2 teaspoon dried thyme1/4 teaspoon black pepper1 pound extra lean (91/9) ground beefSauce1/4 cup no salt added ketchup1 tablespoon brown sugar1 teaspoon no salt added tomato paste
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.
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)
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)
Nutritional Info Amount Per Serving
- Calories: 234.2
- Total Fat: 6.4 g
- Cholesterol: 116.3 mg
- Sodium: 189.2 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 1.3 g
- Protein: 27.1 g
Member Reviews
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MRSLAURALEE
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
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CD13599760
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
Cook
- 1/29/13
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JEFF_F
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
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CD12200441
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
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FAYBEE3
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
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NORASPAT
I make portion controlled meat loaves in my Cooker 4 hours, No water added. Onion cooked and added . I use my pressure cooker trivet sprayed. Any fat goes below the loaves have less sat fats. 4 loaves, lean meat even pork minced Its almost exactly the recipe I use and there is juice too - 2/21/13
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DEEEBEE
I try all kinds of meatloaf recipes, but I never did one in a water bath until tonight. DH and I both enjoyed it. Not only does it taste good, but there is no cleanup to speak of and the consistency is good for sandwiches tomorrow. It was hard lifting the hot pan out of the crock pot. - 3/2/14
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SUCCESS26
If you have trouble lifting the meatloaf pan out of the water bath, try placing wide tin foil straps under the meatloaf pan before you place the pan into the liner. Be sure the straps you make are wide enough to support the weight of the meatloaf & pan. Just use straps to remove the meatloaf. - 3/8/18