I have always been fascinated by meatloaf. To me, it’s the ultimate classic American dish. I’ve been working on adapting one of my favorite meatloaf recipes into a slow cooker meatloaf and I can’t wait to share. Cooking a meatloaf in the slow cooker is really the way to go. The slow cooker environment keep the meat moist and tender. This meatloaf is so flavorful, forget weeknight meals. This is company worthy meatloaf!
HOW TO MAKE SLOW COOKER MEATLOAF
2tablespoonsof olive oil
2cupsof diced onions
2teaspoonof kosher salt
freshly ground pepper to taste
2tablespoonsof tomato paste
1/3cupof low-sodium chicken broth
3tablespoonsof soy sauce
3poundsof 85 percent lean ground beef
1/2cupof fresh parsleyminced
1/2cupof plain dry breadcrumbs
Pour olive oil in a sauté pan and cook unions until soft and translucent over medium low heat. You don’t want them to start browning.
Add salt and pepper to the onions.
Stir in chicken broth, soy sauce, and tomato paste.
In a large bowl, combine meat, onion mixture, parsley, eggs, and breadcrumbs.
Use a fork to gently combine.
Don’t overwork the meat mixture as this will make the meatloaf dense.
Prepare the slow cooker.
Use three sheets of foil laid over each other to line the slower cooker.
Fold sides of foil down to create handles you can use to remove the meatloaf from the slow cooker.
Place meatloaf mixture into slow cooker and form into loaf shape.
Pour ketchup over the top.
Cook meatloaf until it reaches 160 degrees. About 4 hours on low.
Once meatloaf is cooked, remove from slow cooker using the handles of the foil.
Optional : You can place the meatloaf under the broiler for about 5 minutes to caramelize the ketchup.