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Slow Cooker Meatloaf Supper

This recipe details a comforting slow cooker meatloaf, combining extra-lean ground beef with toasted bread, aromatics, and a savory seasoning blend. It's cooked slowly in a rich, tangy-sweet tomato-based sauce, yielding a moist and flavorful main course ideal for a hassle-free family dinner.
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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 For sautéing aromatics
  • 1 Whisk
  • 1 Measuring Cups and Spoons

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; sauté minced onion and garlic until softened and fragrant, then set aside to cool slightly.
  • In a large mixing bowl, combine the ground beef, crumbled toasted bread, 7 tablespoons Italian bread crumbs, lightly beaten egg, nonfat plain yogurt, 2.5 tablespoons Worcestershire sauce, black pepper, salt, and the cooled sautéed onion and garlic.
  • Gently mix the ingredients until just combined, being careful not to overmix, then form the mixture into a neat loaf shape.
  • Carefully place the formed meatloaf into the slow cooker insert.
  • In a separate bowl, whisk together the divided canned tomato soup, milk (as needed), water, brown sugar, prepared mustard, and the remaining 1 tablespoon Italian bread crumbs and Worcestershire sauce.
  • Pour the prepared sauce evenly over the meatloaf in the slow cooker.
  • Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the internal temperature reaches 160°F (71°C).
  • Once cooked, carefully remove the meatloaf from the slow cooker.
  • Allow the meatloaf to rest for 10-15 minutes before slicing to ensure juices redistribute and for easier, cleaner cuts.
  • Slice the meatloaf and serve warm with the accompanying sauce from the slow cooker.

Notes

For a richer crust, consider searing the formed meatloaf briefly in a hot skillet before transferring it to the slow cooker. Avoid overmixing the beef mixture to maintain a tender texture. The yogurt is crucial for moisture; ensure its inclusion. Adjust the brown sugar and mustard in the sauce to balance sweetness and tang to your preference. Allow the meatloaf to rest for 10-15 minutes post-cooking before slicing for optimal juiciness and cleaner cuts.