Ingredients
Method
- Line a 5-6 quart oval slow cooker with a sheet of aluminum foil, leaving several inches of overhang on both long sides to use as handles. Spray the foil with nonstick cooking spray.
- In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, salt, black pepper, garlic powder and onion powder. Mix just until everything is combined — do not overmix.
- Transfer the meat mixture to the center of the prepared slow cooker and shape it into a loaf approximately 9 inches long and 5 inches wide.
- In a small bowl, whisk together the ketchup, brown sugar, mustard and Worcestershire sauce until smooth. Spoon half of the glaze evenly over the top of the meatloaf. Reserve the remaining glaze.
- Cover and cook on LOW for 5-6 hours until the internal temperature reaches 160°F on a meat thermometer.
- About 30 minutes before the meatloaf is done, spoon the remaining glaze over the top. Cover and continue cooking for the remaining 30 minutes.
- Once cooked through, use the foil handles to carefully lift the meatloaf out of the slow cooker. Allow it to rest for 5-10 minutes before slicing. Serve with mashed potatoes and your favorite vegetables.
Nutrition
Notes
Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Individual slices can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make it leaner: Swap the 85/15 ground beef for 90/10 or use a combination of ground beef and ground turkey to reduce the overall fat content while keeping it nutritious and satisfying for the whole family.
Don't skip the rest time: Allowing the meatloaf to rest for at least 5-10 minutes after cooking is really important! It lets all those juices redistribute back through the meat so every slice stays moist and holds together perfectly.