Slow-Cooker Meatloaf

Total Time:
8 hr 30 min
Prep:
30 min
Cook:
8 hr

Yield:
4 servings (with leftovers)
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 1/4 pounds ground meatloaf mix (a combination of beef, pork and veal)
  • 1 cup panko breadcrumbs
  • 2 large eggs
  • 1 1/4 cups ketchup
  • 2 tablespoons Worcestershire sauce
  • 4 scallions, finely chopped
  • 2 tablespoons chopped fresh parsley, plus more for topping
  • 2 teaspoons chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • 12 ounces small fingerling potatoes, halved lengthwise
  • 3 carrots, sliced 1 inch thick
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons packed light brown sugar
Directions
  • Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf.

  • Transfer the meatloaf to a 6-quart slow cooker. Scatter the potatoes and carrots over and around the meatloaf. Pour in the chicken broth. Cover the slow cooker and cook 8 hours on low or 4 hours on high.

  • When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in 1/4 cup juices from the slow cooker. Brush the top of the meatloaf with the ketchup mixture. Cover the slow cooker and let the meatloaf rest, 10 minutes.

  • Remove the meatloaf from the slow cooker and slice in half. Serve half with the vegetables; top with more parsley. Reserve the remaining half for Meatloaf Quesadillas.

  • Photograph by Charles Masters


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