I still remember my first attempt at slow cooking. I was skeptical at first. I mean, how could you possibly get that perfect caramelized glaze and firm structure in a slow cooker? But boy, was I wrong. A thoughtful glaze made with ketchup, brown sugar, mustard, and a hint of vinegar works its magic over slow hours of cooking, infusing the meatloaf with sweet and tangy notes while keeping it sublimely moist. The stuffing mix brings another level of flavor, reminiscent of Thanksgiving dinners that I believe we should savor all year round. And the smell—oh, the smell is just unforgettable. It’s that kind of meal that makes you feel like a hero in your own kitchen while hardly lifting a finger.
This recipe has become a staple in our household, especially when life gets a bit hectic. You throw everything together, do a bit of mixing, and let the cooker do its thing. Then, there’s that beautiful finishing moment where you pop it under the broiler just to give it that irresistible sticky glaze. I’ve learned over the years that simple doesn’t mean sacrificing flavor. So, if you’re ready to embrace the slow cooker magic, pull out your ingredients, and let’s create something truly comforting to share with loved ones.
How to Make Slow Cooker Meatloaf
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Ingredients:
- 2 lbs. ground beef
- 1 large yellow onion, finely chopped
- 2 boxes (6 oz each) dried stuffing mix (savory herbs preferred)
- 1 1/3 – 1 1/2 cups whole milk
- 2 large eggs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups ketchup
- 1/4 cup light brown sugar
- 2 Tbsp finely chopped onion
- 1 Tbsp yellow mustard
- 2 tsp white vinegar
- 2 Tbsp glaze (from the ketchup mixture)
Directions:
- Take a large piece of heavy-duty aluminum foil and line your slow cooker, ensuring it extends up two sides. Lightly coat the foil with non-stick cooking spray and set it aside.
- In a small bowl, whisk together the ketchup, brown sugar, chopped onion, mustard, and vinegar. This is your glaze, so give it a good mix and set it aside.
- Grab a large mixing bowl and combine ground beef, finely chopped onion, stuffing mix, milk, eggs, salt, pepper, and 2 tablespoons of your prepared glaze. Mix with your hands until everything is well blended.
- Mold the mixture into an oblong shape and transfer it to your foil-lined slow cooker. Spread ½ cup of the glaze over the top, cover, and let it cook on LOW for about 6 hours.
- After cooking, gently lift the meatloaf using the foil and place it on a baking sheet. Spread 2/3 cup of the glaze over the top and broil until bubbly and sticky.
- Cut into slices and serve with the remaining glaze on the side. Relish every bite!
Ingredient Tweaks for Your Pantry
If you don’t have all the ingredients on hand, don’t worry! You can substitute rolled oats or crushed crackers for the stuffing mix, which will still give that nice texture. For a lighter option, try using ground turkey or chicken instead of beef. Almond milk works well if you’re out of whole milk.
Best Ways to Store Slow Cooker Meatloaf Leftovers
To keep your meatloaf fresh, slice it into individual portions and store them in an airtight container in the fridge for up to three days. You can also freeze slices wrapped individually in foil or plastic wrap and placed in a freezer-safe bag for up to 3 months. Just reheat gently in the oven or microwave.
Perfect Pairings for Slow Cooker Meatloaf
The quintessential sides for meatloaf include creamy mashed potatoes and roasted vegetables. A fresh, crisp garden salad adds a nice balance to the meal. As for drinks, a robust red wine or a cold, refreshing iced tea complements the rich flavors of the meatloaf perfectly.
Secrets to Perfecting Slow Cooker Meatloaf
Avoid overmixing your meatloaf. This can cause it to be tough. Use your hands gently to combine the ingredients. Testing for doneness is crucial; make sure your meatloaf reaches an internal temperature of 160°F to ensure it’s safely cooked. Let it rest a few minutes before slicing to let the juices redistribute.
Seasonal Twists for Slow Cooker Meatloaf
In the summer, opt for fresh herbs like basil or parsley for a lighter, vibrant alternative to the dried stuffing mix. During the fall, incorporating cranberries into the glaze can add a festive touch. In colder months, serving it with a warm spiced apple sauce can be wonderfully comforting.
FAQs:
What should I do if my meatloaf falls apart?
If your meatloaf is falling apart, it might be because it lacks enough binding agents. Ensure you’re using the right amount of eggs and stuffing mix, which help hold it together. Also, let the meatloaf rest before slicing, which allows it to firm up.
Can I make this meatloaf gluten-free?
Absolutely! To make a gluten-free version, substitute the stuffing mix with a gluten-free variety or use gluten-free breadcrumbs. Ensure the other ingredients, like ketchup and mustard, are also gluten-free, checking their labels just to be safe.
How do I know when the meatloaf is done?
The best way to determine if your meatloaf is cooked through is by using a meat thermometer. It should reach an internal temperature of 160°F. Additionally, the juices should run clear when the loaf is pierced with a fork.
Can I use a different meat combination?
Yes, you can use a mixture of beef, pork, and veal, known as a meatloaf mix, for different flavors and texture. Each kind of meat adds its unique taste and the combination can result in a more tender, flavorful loaf.
What can I use instead of milk?
If you’re looking for a dairy-free option or just don’t have milk on hand, you can use broth, almond milk, or even water as a substitute. Each will slightly alter the texture but will still keep the meatloaf moist.
Why do you use foil in the slow cooker?
The foil in the slow cooker serves two purposes: it helps you lift the meatloaf more easily out of the cooker, and it protects against direct heat, ensuring the meatloaf cooks evenly. It also simplifies the cleaning process afterwards.
Slow Cooker Meatloaf
Equipment
- slow cooker
Ingredients
- 2 lbs ground beef
- 1 large yellow onion finely chopped
- 2 boxes dried stuffing mix (6 oz each, savory herbs preferred)
- 1 1/3 - 1 1/2 cups whole milk
- 2 large eggs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups ketchup
- 1/4 cup light brown sugar
- 2 Tbsp finely chopped onion
- 1 Tbsp yellow mustard
- 2 tsp white vinegar
- 2 Tbsp glaze from the ketchup mixture
Instructions
- Begin by preparing a large piece of aluminum foil, pressing it into the base and up the sides of your slow cooker. Lightly spray it with non-stick cooking spray and set it aside.
- In a small bowl, whisk together the ingredients for the ketchup glaze until blended and set it aside.
- In a large mixing bowl, combine the ground beef, chopped onion, dried stuffing mix, milk, eggs, 2 tablespoons of the prepared glaze, salt, and pepper. Mix well until just combined using your hands.
- Shape the mixture into an oval and position it in the slow cooker lined with foil. Pour half a cup of the glaze over the top and cover the cooker. Let it cook on LOW for 6 hours.
- Once cooking is completed, carefully use the foil to lift the meatloaf from the cooker and transfer it to a baking sheet. Top it with two-thirds cup of the glaze and broil until the glaze bubbles and becomes sticky.
- Slice the meatloaf and serve it with the remaining glaze drizzled on top. Enjoy your meal!
