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Melt-in-Your-Mouth Meat Loaf

When my husband and I were first married, he refused to eat meat loaf because he said it was bland and dry. Then I prepared this version, and it became his favorite meal. —Suzanne Codner, Starbuck, Minnesota
  • Total Time
    Prep: 15 min. Cook: 5-1/4 hours + standing
  • Makes
    6 servings

Ingredients

  • 2 large eggs
  • 3/4 cup 2% milk
  • 2/3 cup seasoned bread crumbs
  • 2 teaspoons dried minced onion
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1-1/2 pounds ground beef
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon ground mustard
  • 1/2 teaspoon Worcestershire sauce

Directions

  • Cut two 25x3-in. strips of heavy-duty foil; crisscross so they resemble an X. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray.
  • Combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into a round loaf; place in center of strips in slow cooker. Cook, covered, on low 5-6 hours or until a thermometer reads at least 160°.
  • In a small bowl, whisk ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over meat loaf. Cook until heated through, about 15 minutes longer. Using foil strips as handles, remove meat loaf to a platter. Let stand 10-15 minutes before slicing.
Nutrition Facts
1 piece: 346 calories, 17g fat (7g saturated fat), 150mg cholesterol, 800mg sodium, 18g carbohydrate (8g sugars, 1g fiber), 28g protein.

Reviews

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Average Rating:
  • oreo95
    Feb 19, 2021

    Made this last night. Made recipe exact with the exception of baked in 350 oven for 75minutes instead of crock pot. Not a keeper, lacked flavor and too much milk. Did like the sauce, which I have used on my usual meatloaf recipe.

  • Dukie1
    Dec 24, 2020

    This was the best meatloaf recipe I never made. I loved the topping , never used anything like it before. I used the 2 eggs, tomato sauce and Liption onion soup. Used loaf pan that drains fat. Glad I looked on your site for a recipe using vension.????????????

  • voxstellarum
    Oct 31, 2020

    Can anyone tell me if this recipe was written for the old style crock pots (the round ones) that had lower temperatures, or for the newer, oblong crockpots that run at higher temps (and no one uses the high, because the temperature is TOO high!)? I have both, and it makes a difference how long you cook something using the low setting between the two styles of pots. I talked with Rivel, the maker of the old-style crock pots, and they admitted that they'd upped the temperature on the new pots.

  • S
    Sep 27, 2020

    Texture was good, but it lacked flavor. Only took 4 hours to reach over 160 degrees in crockpot. Will probably make in oven next time and add more spices.

  • kimspacc
    Jul 26, 2020

    I enjoyed the mild flavor and liked that I could make meatloaf in the summer without turning on the oven. I can't believe I didn't know meatloaf could be prepared this way.

  • Erzabet
    Jul 21, 2020

    This was the best meatloaf recipe I have ever done. Thank you! Hubby asked for seconds and ate the leftovers without even being prompted! #win-win #awesome

  • Joy
    Jun 9, 2020

    Very good. One thing, I noticed people complained the meatloaf set in grease too long. Here's my solution. I roll up some foil balls about an inch diameter. Place them under the foil sling and poke some holes in the foil. Works like a charm.

  • caglaser
    Mar 2, 2020

    It's a keeper

  • Debglass11
    Nov 26, 2019

    My family loves meatloaf and I'm always looking for new recipe to try. This one is a winner. Since I was short on time, I baked it in the oven instead of using my slow cooker. The only change I made was to use fresh minced onion instead of dried, and since I used 2 lbs of ground beef, I did increase the glaze for the top. I'll definitely try this in my slow cooker next time. Delicious!

  • PrplMonky5
    Nov 6, 2019

    Delicious! I did make a few tweaks. I used 1 lb of a meatloaf mix, and 1/2 lb ground turkey (so it was a 4-meat meatloaf!). I used real onion instead of dry, and just eyeballed it (didn't measure). I doubled the sauce, then used 2 tbsp of it in the meat mixture. I put most of the sauce on top before cooking, which gave it a nice glaze. The last little bit of sauce we saved for leftovers (so they wouldn't get too dry in the microwave). I put aluminum foil over a rack inside a baking pan, poking holes in it to allow the grease to seep through. I cooked the meatloaf in the oven, 350deg for about 75 minutes or so (until the thermometer read just a bit over 160). Make sure to let your meatloaf sit so it doesn't fall apart too terribly when you cut into it. This was probably the best meatloaf I've ever made.