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Slow Cooker Meatloaf Supper

This recipe creates a savory, tender meatloaf cooked in a slow cooker, simplifying preparation. It combines extra-lean ground beef with a flavorful blend of aromatics, toasted bread, and a tangy tomato soup-based glaze, 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 For combining meatloaf ingredients
  • 1 skillet For sautéing aromatics
  • 1 Measuring Cups and Spoons For precise ingredient measurements
  • 1 Whisk or Spoon For mixing sauce and meatloaf ingredients

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, then sauté minced onion until softened, about 5 minutes.
  • Add minced garlic to the skillet and cook for another minute until fragrant; remove from heat and let cool slightly.
  • In a large mixing bowl, combine the cooled sautéed onion and garlic with black pepper, salt, ground beef, crumbled toasted bread, 7 tablespoons Italian bread crumbs, egg, yogurt, and 1 tablespoon Worcestershire sauce.
  • Mix thoroughly by hand until just combined, being careful not to overmix, which can make the meatloaf tough.
  • Form the meat mixture into an oval or loaf shape and place it into the slow cooker.
  • In a separate bowl, whisk together the canned tomato soup, remaining 1 tablespoon Italian bread crumbs, 1.5 tablespoons Worcestershire sauce, milk, water, brown sugar, and prepared mustard until smooth.
  • Pour the prepared sauce evenly over the meatloaf in the slow cooker.
  • Cover and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours, until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C).
  • Once cooked, carefully remove the meatloaf from the slow cooker and let it rest for 10-15 minutes before slicing.
  • Slice the meatloaf and serve warm with the sauce from the slow cooker.

Notes

1. Using extra-lean ground beef can sometimes result in a drier meatloaf. The addition of yogurt and toasted bread crumbs helps retain moisture; however, consider a blend with slightly higher fat content (e.g., 85/15) for a juicier texture. 2. For an enhanced flavor and crust, consider searing the formed meatloaf on all sides in a hot skillet before transferring it to the slow cooker. This caramelizes the exterior and adds depth. 3. Adjust the consistency of the tomato soup mixture with milk as needed; it should be thick enough to coat the meatloaf but thin enough to simmer gently. 4. A pinch of red pepper flakes or a dash of hot sauce can be added to the sauce for a subtle kick, if desired.