This isn’t the first time I’ve blogged about meatloaf. It is on track to edge out fried chicken as my favorite comfort food. I know…this is shocking, because I also really love fried chicken. But fried chicken is such a process to make at home. Hot oil is involved, and I really have to have mashed potatoes and homemade gravy alongside the chicken (because otherwise, what’s the point?). Meatloaf, on the other hand, is easy to throw together and does not bring the potential for death or dismemberment by sizzling oil. And while I do enjoy mashed potatoes and gravy with my meatloaf, I’m equally happy with simple roasted vegetables and a healthy dollop of nature’s gravy ketchup.
I’ve tried dozens of meatloaf recipes – all beef, beef + pork + veal, turkey, tofu, made in a loaf pan, free-formed, mini. But until I purchased Slow Cooker Revolution, I never thought a tasty meatloaf could come out of my Crock Pot. Leave it to America’s Test Kitchen to completely change my mind on that. This was easy to throw together, and came out perfectly moist and flavorful. Was it any easier than throwing a meatloaf in the oven? Not really. In fact, many of the recipes in Slow Cooker Revolution require prep work or extra steps that take away from the perceived convenience of Crock Pot cuisine. But after sampling several of these recipes (and being impressed by all of them), I’m hooked on this book. The novelty alone is enough to keep me coming back for more.
Slow Cooker Meatloaf
adapted from Slow Cooker Revolution, America’s Test Kitchen
Cooking spray
1 medium onion, minced
6 cloves garlic, minced
1 tbsp canola oil
1/2 tsp dried thyme
2 slices white sandwich bread, torn into quarters
1/2 c whole milk (or in my case, 1/4 c skim milk and 1/4 c half and half)
2 lb 85% lean ground beef
2 large eggs, lightly beaten
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1/4 tsp hot sauce
Salt and pepper
1/2 c ketchup
1/4 c brown sugar
4 tsp cider vinegar
First, prep your slow cooker by making a foil collar and foil sling. (This process not only helps you remove the finished meatloaf in one piece, it also creates a nice layer of insulation for even cooking.) For the collar, tear off 3 – 4 long sheets of aluminum foil. Stack them and fold the edges until you have a thick rectangle measuring 16″ long and 4″ wide. Press this collar along the back side of your slow cooker; it will look like a half moon. Next, make a foil sling by taking two additional sheets of foil and laying them perpendicular to one another in the slow cooker. Press the two sheets of foil against the inside of the slow cooker, covering the foil collar and leaving enough of an overhang at the top that you will be able to lift the finished product out of the slow cooker. Spray the foil with cooking spray.
Next, prep the meatloaf. Place the chopped onion, garlic, thyme and canola oil in a microwave-safe dish and microwave on high power for 2 1/2 minutes. Stir, then microwave an additional 2/12 minutes. Allow to cool slightly. In a large mixing bowl, mash the bread and milk with a fork until a thick paste forms. Add the ground beef, onion/garlic mixture, eggs, mustard, Worcestershire sauce, hot sauce, 1 1/2 tsp salt and 1/2 tsp pepper. Use your hands to gently combine, then transfer the mixture to the slow cooker and form a loaf.
Combine the ketchup, brown sugar and vinegar and brush half of the mixture on to the meatloaf; save the rest for later. Cover the slow cooker and cook the meatloaf for four hours on low. When it’s done, use the foil sling to carefully lift the finished loaf from the slow cooker. Gently tilt the loaf and allow any juice or fat to drain back into the slow cooker, or into a separate bowl. Place the loaf and foil on a rimmed baking sheet and flatten the foil. Brush the loaf with the remaining ketchup mixture and, for a bit of extra color and flavor, broil the meatloaf in the oven for 3 to 5 minutes. Allow the loaf to stand for 10 to 15 minutes before cutting into wedges for serving.
