• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
GardenFork - Eclectic DIY
  • May I Email You?
  • Podcast
  • Articles
  • Video
menu icon
go to homepage
  • May I Email You?
  • Podcast
  • Articles
  • Video
  • Follow Me Here:

    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • May I Email You?
    • Podcast
    • Articles
    • Video
  • Follow Me Here:

    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Articles » Cooking - Recipes

    Mmmeatloaf: A Slow Cooker Recipe

    by Tony L · This post may contain affiliate links, its one way we pay the bills. · 2 Comments

    Slow Cooker Meatloaf

    Bet you didn't think you could make one of these in a slow cooker.

    A slow cooker brings to mind meals like all-day-long beef stew, chicken noodle casserole, and Super Bowl chili. But if you're stuck at home all day, make a slow cooker meatloaf. It's ready in just... five hours. So why would anyone use slow cooker to make meatloaf? It's a great no-fuss meal that you can make while doing your chores. The first two meatloaves I made in my slow cooker were a bit dry in the center, even though it made a lot of liquid. After a little experimenting I found two things that help this stay moist and full of flavor: using moist, fresh, finely minced vegetables (onion, celery, bell  peppers, zucchini, etc.); searing the entire meatloaf before slow cooking.

    So get your mashed potatoes in order, make a small salad, and give this recipe a shot. This recipe feeds three people, it may sound like a lot of food, but it actually shrinks down in the slow cooker.

    Slow Cooker Meat Loaf Recipe

    You'll Need:

    • a large electric slow cooker with a temperature setting (and timer)
    • a mixing bowl
    • a large nonstick frying pan
    • 2 wide flippers

    Ingredients:

    • ½ lb ground beef
    • ½ lb ground pork, or veal
    • ½ lb ground turkey
    • 2 tablespoon olive oil
    • 1 large egg, beaten
    • ¾ cup plain bread crumbs
    • 1 tablespoon sea salt
    • 1 tablespoon granulated garlic
    • 1 tablespoon dried basil
    • 1 teaspoon dry thyme
    • 1 tsp, black pepper
    • ½ cup each: finely minced bell pepper (red or green), onion, celery, parsley
    • ½ cup chicken stock or other cooking liquid

    Glaze:

    • 3 tablespoon ketchup or cocktail sauce
    • 1 teaspoon liquid smoke
    • ½ teaspoon dried mustard
    • 1 teaspoon Worcestershire

    Put ground meat into a mixing bowl with all dry ingredients and spices, mix well. Then add all finely minced vegetables (pssst, use the food processor) and egg and mix again until all ingredients are evenly distributed. On a cutting board, form a rectangular loaf that is shaped more like rounded brick than a loaf of bread. You'll round off the top in the slow cooker later. Let it rest in the fridge for about half an hour.

    Add olive oil into a hot non-stick pan. Carefully lower the loaf into the pan and sear the bottom until its firm enough to flip over. Sear all sides evenly, to a light golden brown.

    Set the slow cooker to high, add a little olive oil, and set the meatloaf in carefully. With the back of a spoon round the top of meatloaf and adjust the sides to a good fit. Make sure there is about a ½" of space from the inner edge of the slow cooker. Now add the chicken stock (or other cooking liquid). Cover and let it cook on high for two hours, then flip it over. Baste every hour or so. The meatloaf should release more liquid. If the liquid is deeper than ½", remove some of it with a turkey baster.

    After four hours, turn the slow cooker down to medium heat and flip the meatloaf over once more. Mix up the ketchup glaze and spoon it generously over the top of your meatloaf. Replace cover and let it cook on medium for another hour. Set the slow cooker to warm until you're ready to eat, then let it sit for 10 more minutes on a cutting board before serving.

    Be sure to drizzle some of that thick cooking liquid over the meatloaf before it hits the table, and serve it up with a generous helping of Parmesan & chive mashed potatoes and steamed carrots. ©gardenfork.tv  all rights reserved

    « Getting Ready For The Third Half of Life : GardenFork Radio
    Braised Sweet & Sour Cabbage Recipe : GardenFork.TV »

    Reader Interactions

    Comments

    1. Isolde

      February 28, 2011 at 12:12 pm

      Seems to be a simple recipe to fix, and I bet it must have a nice texture and taste. Thank you!

    2. Tony L

      February 28, 2011 at 6:36 pm

      It's a very easy meal to put together, and the texture is smooth all the way through, much like a truck-stop diner meatloaf.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Become a Monthly Supporter of GardenFork. Click Here To Learn More

    Pages

    • About
    • Let's Stay Connected With Each Other
    • Maple Syrup Evaporator Information
    • May I Email You?
    • Pizza Oven Plans & Make Pizza Videos
    • Privacy Policy
    • Radio
    • Terms of Use & Affliate Information
    • The GF Amazon Shop
    • Want More GardenFork? Here You Go:

    My lawyer makes me do this part: Visitors agree to our Terms Of Service and Affliate Information - Use This Information At Your Own Risk

    Produced by GardenFork Media LLC, Brooklyn, NY ©2021 All Rights Reserved