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Meat Loaf From the Slow Cooker

 Meat Loaf From the Slow Cooker
“This is one of my personal favorites. I'm often asked for the recipe.” A dinnertime classic gets lightened up and easier to make, but keeps its tried-and-true flavor.   Laura Burgess - Mt. Vernon, South Dakota
8 ServingsPrep: 25 min. Cook: 3 hours

Ingredients

  • 1/2 cup tomato sauce
  • 1/2 cup egg substitute
  • 1/4 cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 small onion, chopped
  • 1/3 cup crushed saltines (about 10 crackers)
  • 3/4 teaspoon minced garlic
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon seasoned pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1/2 pound reduced-fat bulk pork sausage
  • SAUCE:
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon ground nutmeg

Directions

  • Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so
  • they resemble spokes of a wheel. Place strips on the bottom and up
  • the sides of a 4- or 5-qt. slow cooker. Coat strips with cooking
  • spray.
  • In a large bowl, combine the first nine ingredients. Crumble beef and
  • sausage over mixture and mix well (mixture will be moist). Shape
  • into a loaf. Place meat loaf in the center of the strips.
  • In a small bowl, combine sauce ingredients. Spoon over meat loaf.

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Meat Loaf From the Slow Cooker (continued)

Directions (continued)

  • Cover and cook on low 3-4 hours or until no pink remains and a
  • thermometer reads 160°. Using foil strips as handles, remove the
  • meat loaf to a platter. Yield: 8 servings.
Nutritional Facts: 1 slice equals 267 calories, 12 g fat (5 g saturated fat), 72 mg cholesterol, 740 mg sodium, 16 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.