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°.
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