Slow Cooker Meatloaf

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.

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Start with the onions…

  • Chop up 2 onions.

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

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  • Once the oil is hot, add the onions.

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

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

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  • Pour in 3 tablespoons of soy sauce.

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  • Add 2 tablespoons of tomato paste.

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

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  • Pour in ⅓ cup chicken broth.

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  • Stir again and bring to a rapid simmer.

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  • Remove from the heat and let cool a bit.

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

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  • Add ½ cup Italian style breadcrumbs.

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  • Pour in 1½ tablespoons dried parsley.

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  • Crack in 2 eggs.

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  • Add the cooled onion mixture.

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  • Mix well to combine all ingredients.

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

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

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  • Cover and cook on low for 4 hours.

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

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

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  • Let cool for a few minutes before slicing.

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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°.

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