Meatloaf in a slow cooker? Yes, please! We love a good meatloaf around here, but the “set it and forget it” way of cooking is so much easier. This combines both, so it’s practically a perfect recipe. Come to the dinner table hungry, cause you’ll want seconds!
Ingredients
2 pounds ground beef
2 eggs, beaten
3/4 cup milk
2/3 cup bread crumbs
2 tablespoons minced onion
1 teaspoon salt
1/2 teaspoon sage
1 teaspoon crushed rosemary
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
Directions
In a large mixing bowl, combine eggs, milk, bread crumbs, onion, salt, sage and rosemary. Add ground beef and fold in egg mixture until well combined. Shape into a loaf and place in the bottom of a slow cooker. Cover and cook on low 5 to 6 hours.
In a small bowl, whisk together remaining ingredients and spread over loaf. Continue cooking an additional 20 minutes. Enjoy.
Gwen in L.A. says
A few years ago I started cooking meatloaf in a bread pan, inside the big oval slow cooker. Easy to lift out the pan and drain off any grease, too.
Lisa Barton says
If you use lean meat and put chunks of potato under the meat before cooking in the slow cooker, you’ll get mashed potatoes with your meat loaf 🙂
The Smallest Acre says
Winner winner chicken dinner! Or rather meatloaf dinner. I’m going to try this little trick today.
Michele Palmer says
When I make meatloaf, I always prepare 2 and toss one uncooked one in the freezer. It takes 5 minutes and you’ll have dinner for another night.
I freeze it in a breadpan on top of parchment. Then when it’s frozen, pull out the parchment & wrap & put into a zippy bag. When I want to eat it, defrost in the fridge in the breadpan, and then toss into the oven when fully defrosted. Also, I leave it on the parchment paper, so that I can easily lift it out of the breadpan to put onto a serving plate.
We love meatloaf too!