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Meat Loaf From the Slow Cooker Recipe

“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
TOTAL TIME: Prep: 25 min. Cook: 3 hours YIELD:8 servings

Ingredients

  • 1/2 cup tomato sauce
  • 2 large eggs, lightly beaten
  • 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
  • 1/4 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

  • 1. 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.
  • 2. 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.
  • 3. In a small bowl, combine sauce ingredients. Spoon over meat loaf. 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 284 calories, 14 g fat (5 g saturated fat), 119 mg cholesterol, 681 mg sodium, 16 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Reviews for Meat Loaf From the Slow Cooker

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MY REVIEW
Reviewed Mar. 22, 2014

"This is the only way I make meatloaf!"

MY REVIEW
Reviewed Mar. 26, 2013

"WOW!!! Very good and easy. The texture is better than the regular meatloaf that I make in the oven and the ingredients accent the taste. Mmmm...GOOD!!! (HINT) Foil strips are very important!"

MY REVIEW
Reviewed Sep. 14, 2011

"10 crushed saltines made a perfect 1/3 cup crushed saltines for me. The sauce has a great flavor and makes just the right amount to go with the meatloaf. I used all lean ground beef and then worried about it drying out but I kept the lid on the slow cooker and it stayed moist and the flavor was good. This is a great way to prepare meatloaf in the summer when you don't want to make your house any hotter."

MY REVIEW
Reviewed Jul. 22, 2011

"It was so easy to fix and it cooked in 3 houe prefect."

MY REVIEW
Reviewed Apr. 10, 2011

"Big hit with the family, have made it several times and love it!"

MY REVIEW
Reviewed Jan. 29, 2010

"We Love this meatloaf!!!! Sometimes I only make half since it is just my husband and I! Also I use yellow mustard instead of ground mustard because I always have it on hand! Enjoy!!!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.