Herb Slow Cooker Beef Meatloaf
When you think “meatloaf,” it’s not often that “slow cooker” is right behind. But the truth is, you can get traditional meatloaf right out of the slow cooker, and everything’s here – ground beef, garlic, onions, breadcrumbs, delicious fresh herbs, and lightly beaten eggs acting as the glue that holds the whole thing together. And if that’s not enough flavor for you, just wait until you taste the sweet and tangy sauce that tops the whole thing off.
While it’s natural to worry that meatloaf out of a slow cooker might be too wet, or fall apart in the insert, don’t. It seems quite wet when it’s first placed in, but it really will hold its shape to give you beautifully shaped and perfectly moist meatloaf that will have everyone coming back for more.
Equipment
- Slow cooker
Ingredients
- 2 pounds ground beef
- 3 cloves garlic diced
- 2 eggs lightly beaten
- 1 onion diced
- 2 tablespoons Worcestershire sauce divided
- ½ cup Parmesan cheese
- ½ cup heavy cream
- ¾ cup breadcrumbs
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh parsley chopped
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ¼ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon Dijon mustard
Instructions
- Place garlic, eggs, onion, half of the Worcestershire sauce, Parmesan cheese, heavy cream, breadcrumbs, fresh herbs, salt and pepper into a large bowl and mix well. Crumble the ground beef over top and mix all ingredients very well so that everything is incorporated together. You don’t need to worry about over-mixing as you do with other recipes. Because it cooks as such a low temperature, it will stay moist no matter how much you mix it.
- Shape mixture into a loaf shape and transfer to a 6-quart slow cooker. Place the lid on, turn heat to low and cook for 6 hours.
- Combine the ketchup, brown sugar, remaining tablespoon of Worcestershire sauce, Dijon mustard, and a pinch of salt and ground black pepper. Whisk to mix all ingredients, then drizzle over the meatloaf.
- Leave the lid off the slow cooker, turn heat to high and cook for another 30 minutes, until the glaze sets.
- Remove meatloaf from slow cooker to cutting board. Allow to rest for 5 minutes before slicing.
Notes
Although this is a traditional meatloaf recipe, you can switch it up any way you’d like. Add black olives and lots of oregano for a Greek spin or use fresh cilantro and chili spices for a Mexican twist. One of the best things about meatloaf is that it can be whatever you’re in the mood for!
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 899kcalCarbohydrates: 31gProtein: 50gFat: 63gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 25gTrans Fat: 3gCholesterol: 285mgSodium: 1385mgPotassium: 901mgFiber: 2gSugar: 13gVitamin A: 768IUVitamin C: 5mgCalcium: 290mgIron: 7mg
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