Slow Cooker Meatloaf with Tangy Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 448.7
  • Total Fat: 27.5 g
  • Cholesterol: 181.5 mg
  • Sodium: 1,027.7 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 26.8 g

View full nutritional breakdown of Slow Cooker Meatloaf with Tangy Tomato Sauce calories by ingredient
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My own version My own version
Number of Servings: 4


    2 large Eggs
    1/2 cup seasoned Bread crumbs
    2/3 cup Milk 2%
    2 tsp dried minced onion
    1 tsp Kosher Salt
    3/8 tsp Rubbed Sage
    1 pound Ground beef, lean

    3 tbsp Ketchup
    1 1/2 tbsp Splenda Brown Sugar Blend
    3/4 tsp Ground Mustard
    3/8 tsp Worcestershire Sauce
    1 tsp dried minced onion


CUT three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray.

COMBINE the first six ingredients. Crumble beef over mixture and mix well. Shape into a loaf; place in the center of strips in the slow cooker. Cook, covered until a thermometer reads at least 160, 4 1/2-5 hours.

IN a small bowl, whisk ketchup, brown sugar, mustard, Worcestershire sauce, and minced onion. Spoon 2/3 of it over the meatloaf after it has been cooking for a couple of hours. Reserve the rest of the sauce and pour it over the fully cooked meat loaf while it is resting.

USING the foil strips as handles, remove meat loaf to a platter. Let stand 5-10 minutes before slicing.


Serving Size: Makes 4 slices

Number of Servings: 4

Recipe submitted by SparkPeople user DILBERTA.

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