I’ve made quite a few varieties of meatloaf in my blogging days.  I have never made a meatloaf in my slow cooker though.  That is, until now.

I stumbled across this recipe and was very intrigued by the onion and soy sauce mixture, so I decided to give it a try.  I’m glad that I did.  The soy sauce and tomato paste gave the onions great flavor.

It did take a little bit time to actually get the meat into the slow cooker.  But once it’s in, just let it go on low for about 4 hours.  (Your house will be filled with mouth-watering aromas during this time!)  When the timer goes off, you’ll be left with a perfectly cooked and flavorful meatloaf, not overly moist but also not dry.

Start with the onions…

• Chop up 2 onions.

• Heat some EVOO in a skillet over medium-high heat.

• Once the oil is hot, add the onions.

• Cook, stirring occasionally, until the onions are tender and translucent.

• Season the onions with a teaspoon each of s&p.

• Pour in 3 tablespoons of soy sauce.

• Add 2 tablespoons of tomato paste.

• Stir and let the tomato paste cook for about a minute.

• Pour in ⅓ cup chicken broth.

• Stir again and bring to a rapid simmer.

• Remove from the heat and let cool a bit.

• Place 3 pounds of ground beef in a large bowl.

• Add ½ cup Italian style breadcrumbs.

• Pour in 1½ tablespoons dried parsley.

• Crack in 2 eggs.

• Add the cooled onion mixture.

• Mix well to combine all ingredients.

• Line your slow cooker with tin foil.
• Place the meat mixture in the slow cooker and form into a large loaf.

• Spread about ½ cup ketchup on top of the meat.

• Cover and cook on low for 4 hours.

• After 4 hours, check the internal temperature of the meatloaf.  it should be 160°.

• Carefully remove the cooked meatloaf from the slow cooker, using the tin foil as a carrying device.  (It really works!)

• Let cool for a few minutes before slicing.

Serve with your favorite veggie (I went with spinach) and some creamy mashed potatoes.  (Both recipes coming soon!)

Enjoy!

Slow Cooker Meatloaf (serves 6-8)

 

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 2 onions, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons tomato paste
• ⅓ cup chicken broth
• 3 pounds ground beef
• ½ cup Italian style breadcrumbs
• 1½ tablespoons dried parsley
• 2 eggs
• ½ cup ketchup

DIRECTIONS:

• Heat the olive oil in a skillet over medium-high heat.
• Add the onions and cook until translucent and soft, about 10 minutes.
• Season the onions with the salt and pepper.
• Add the soy sauce and tomato paste.
• Stir to combine and let cook for a minute.
• Pour in the chicken broth.
• Stir, bring to a lively simmer, and remove from the heat and let cool.
• Place the meat in a large bowl.
• Add the breadcrumbs. parsley, and eggs.
• Add the onion mixture.
• Mix to fully incorporate all ingredients.
• Line your slow cooker with tin foil.
• Place the meat mixture into the slow cooker.
• Form into a loaf.
• Spread the ketchup over the top of the meatloaf.
• Cover and cook on low for 4 hours, until the internal temperature of the meatloaf is 160°.

Printer Friendly Version