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Slow Cooker Meatloaf Supper

This recipe outlines a convenient slow cooker method for preparing a classic meatloaf supper. Ground beef is combined with flavorful aromatics, binders, and seasonings, then shaped and cooked slowly in a savory tomato-based sauce. The process yields a tender, moist meatloaf with minimal hands-on time, perfect for a comforting family meal.
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Total Time 8 hours 25 minutes
Course lunch/dinner
Cuisine central europe
Servings 8 people
Calories 2191.1 kcal

Equipment

  • 1 Slow Cooker
  • 1 Large Mixing Bowl
  • 1 Skillet or Frying Pan
  • 1 Chef's Knife and Cutting Board
  • 1 Measuring Spoons and Cups

Ingredients
  

Main

  • 1 tablespoon olive oil
  • 0.25 cup minced onion
  • 2 large cloves garlic minced
  • 1.5 teaspoons freshly ground black pepper
  • 1 teaspoon salt
  • 2 pounds extra-lean ground beef
  • 3 slices bread toasted and crumbled
  • 7 tablespoons Italian bread crumbs
  • 1 tablespoon Italian bread crumbs
  • 1 egg lightly beaten
  • 3.5 tablespoons nonfat plain yogurt
  • 2.5 tablespoons Worcestershire sauce divided
  • 1 15 ounce can canned tomato soup, divided
  • 0.25 cup milk or as needed
  • 0.5 cup water
  • 3 teaspoons brown sugar
  • 2 teaspoons prepared mustard

Instructions
 

  • Heat olive oil in a skillet over medium heat; add minced onion and garlic, and sauté until softened and fragrant, about 3-5 minutes. Remove from heat and let cool slightly.
  • In a large mixing bowl, combine the ground beef, toasted crumbled bread, 7 tablespoons Italian bread crumbs, lightly beaten egg, nonfat plain yogurt, 0.5 tablespoon Worcestershire sauce, 0.5 can (7.5 ounces) tomato soup, 1 teaspoon salt, and 1.5 teaspoons freshly ground black pepper.
  • Add the cooled sautéed onion and garlic to the beef mixture. Using clean hands, gently mix until just combined; be careful not to overmix, as this can make the meatloaf tough.
  • Shape the mixture into an oval or loaf shape that fits comfortably in your slow cooker insert.
  • In a separate bowl, whisk together the remaining 1 tablespoon Italian bread crumbs, 2 tablespoons Worcestershire sauce, remaining tomato soup (7.5 ounces), 0.25 cup milk, 0.5 cup water, 3 teaspoons brown sugar, and 2 teaspoons prepared mustard to create the sauce.
  • Carefully place the formed meatloaf into the slow cooker insert. Pour the prepared sauce evenly over the top of the meatloaf, ensuring it is well coated.
  • Cover the slow cooker and cook on the LOW setting for 8 to 9 hours, or on the HIGH setting for 4 to 5 hours, or until the internal temperature of the meatloaf reaches 160°F (71°C).
  • Once cooked, carefully remove the meatloaf from the slow cooker, using a slotted spatula or two spatulas to transfer it to a cutting board.
  • Allow the meatloaf to rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a moister and more flavorful slice.
  • Slice the meatloaf into desired portions and serve hot with the sauce from the slow cooker, alongside your favorite side dishes.

Notes

To ensure a tender and flavorful meatloaf, avoid overmixing the ground beef. Gentle handling prevents a dense, tough texture. While extra-lean beef is specified, a slightly higher fat content (e.g., 80/20) can contribute to a more moist and rich meatloaf. Consider quickly browning the formed meatloaf on all sides in a hot skillet before transferring it to the slow cooker; this develops a deeper, more savory crust through the Maillard reaction. For best results, allow the meatloaf to rest for 10-15 minutes after cooking to reabsorb juices, ensuring it remains moist when sliced. Adjust the seasoning of the sauce to your preference, adding a pinch more brown sugar for sweetness or a dash more Worcestershire for umami.