Jeff loves meatloaf, but the one time I made it, it was too dry so I haven't retried it in years. But, since I've been using the slow cooker for successful, moist meat recipes, I decided to try that. & it was a success!
What I had:
For the loaf:
- 1.5 lbs ground beef
- 8 oz mushrooms
- 1 large red onion
- 3 cloves garlic
- 2 eggs
- 3/4 cup 2% milk
- 1-1.5 cup bread crumbs
- 2 tsp salt
- 2 tsp sage powder
- 1 tsp freshly ground black pepper
- 1 tbsp paprika
- 1 tbsp parsley flakes
For the sauce:
- ketchup
- Worcestershire sauce
- ground mustard
- brown sugar
What I did:
- Whisked the eggs, milk, all the dried spices together in a large bowl
- Added the bread crumbs
- Put the onion, garlic and mushrooms in a blender and blend till just chopped tiny
- Added this to the bowl
- Added the beef and mix well
- Formed in a loaf
- Lined a 6 qt crock pot with foil, put the loaf in the middle and crimped the sides to hold the shape
- Mixed the sauce ingredients - around 1.5 cup ketchup, 3 tbsp brown sugar, 4 tbsp mustard and 1/4 cup Worcestershire sauce (tasted and adjusted accordingly)
- Cooked on high for 3 hrs till the internal temperature reached 160, basting with the sauce every half hour
- Moved the loaf to a baking pan, added more sauce to the top and broiled for 5 minutes
- Added some chipotle to the rest of the sauce and served meatloaf with the sauce on the side
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