Slow Cooker Meatloaf Supper
This recipe prepares a classic meatloaf in a slow cooker, ensuring a tender and flavorful main course. Ground beef is mixed with sautéed aromatics, breadcrumbs, and binders, then topped with a savory tomato-based glaze. Perfect for a hearty family dinner, this method minimizes active cooking time while maximizing flavor and moisture.
Equipment
- 1 Slow Cooker A 6-quart oval slow cooker is ideal for this size meatloaf.
- 1 Large Mixing Bowl For combining meatloaf ingredients.
- 1 skillet For sautéing aromatics before adding to the meat mixture.
- 1 Small Bowl For whisking the glaze ingredients.
- 1 Whisk For smooth preparation of the glaze.
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
- Toast 3 slices of bread, then crumble them finely.
- In a small skillet, heat olive oil over medium heat. Add minced onion and sauté until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the extra-lean ground beef, cooled sautéed onion and garlic, crumbled toasted bread, 7 tablespoons Italian bread crumbs, lightly beaten egg, nonfat plain yogurt, 2 tablespoons Worcestershire sauce, 0.5 can (about 7.5 ounces) canned tomato soup, 1 teaspoon salt, and 1.5 teaspoons freshly ground black pepper. Mix gently with your hands until just combined; avoid overmixing.
- Form the meatloaf mixture into an oval or loaf shape that fits comfortably in your slow cooker.
- In a separate small bowl, whisk together the remaining 0.5 can (about 7.5 ounces) tomato soup, 0.5 tablespoon Worcestershire sauce, 1 tablespoon Italian bread crumbs, milk, water, brown sugar, and prepared mustard until smooth.
- Carefully place the formed meatloaf into the slow cooker. Pour the prepared glaze evenly over the top of the meatloaf, ensuring it's well covered.
- Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the internal temperature of the meatloaf reaches 160°F (71°C).
- Once cooked, turn off the slow cooker and let the meatloaf rest, still covered, for 10-15 minutes before carefully removing it.
- Slice the meatloaf into desired portions and serve warm, spooning some of the delicious sauce from the slow cooker over each slice.
Notes
To achieve optimal flavor and texture, ensure you don't overmix the ground beef, as this can lead to a dense, tough meatloaf. Gently combine ingredients until just incorporated. Sautéing the onions and garlic beforehand softens them and deepens their flavor, preventing raw spots in the finished dish. The yogurt and crumbled toasted bread contribute moisture and bind the mixture without making it heavy. For the glaze, balance the sweetness of the brown sugar with the tang of mustard and Worcestershire; taste and adjust if necessary. Slow cooking renders the meatloaf incredibly tender and moist, allowing the flavors to meld beautifully. Always check for an internal temperature of 160°F (71°C) for doneness.