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Ingredients
Scale
- ⅓ cup milk
- 2 large eggs
- 2 tablespoons ketchup
- 1 tablespoon worcestershire sauce
- 1 teaspoon sea salt
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- black pepper (to taste)
- ¾ cup panko breadcrumbs
- 2 tablespoons dried minced onion
- 2 pounds ground beef (or a mix of ground beef and ground pork)
- ⅓ cup ketchup
- 2 tablespoons light brown sugar
- ½ teaspoon yellow mustard
Instructions
- Prep: Create a foil sling by placing a long piece of heavy duty aluminum foil in the bottom and up two sides of a 5-6 quart slow cooker. Spray with cooking spray.
- Make panade: Whisk together the milk, eggs, ketchup, Worcestershire, and all the seasonings in a medium-large mixing bowl. Stir in the breadcrumbs and dried minced onion, and let it soak for 5 minutes.
- Combine meatloaf mix: Add the ground beef to the egg mixture, mixing gently until just combined, avoiding overmixing.
- Shape: Form the meat mixture into a large oval loaf and place it on the foil sling.
- Make glaze: Mix together the glaze ingredients, reserving half in the fridge. Spread the remaining glaze over the meatloaf without contaminating the reserved glaze.
- Slow cook: Cover and cook on HIGH for 2.5-3 hours or on LOW for 5-6 hours until the internal temperature reaches 160°F.
- Glaze again: Once cooked, spread the reserved glaze on top. Scrape off any undesirable spots if necessary.
- Rest and serve: Allow to rest for 10 minutes before slicing.
Notes
Ensure that the foil sling remains below the rim of the slow cooker for proper lid closure.
Avoid overmixing the meatloaf mixture to maintain a tender texture.
Let the meatloaf rest before slicing to ensure clean cuts.
- Prep Time: 20 minutes
- Cook Time: 330 minutes
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg