Q1: What is the absolute secret to a moist, not dry, meatloaf?

This recipe's cooking method is the secret! The gentle, moist, and enclosed heat of the slow cooker is the absolute best environment for cooking a meatloaf. It steams as it bakes, making it virtually impossible for the meatloaf to dry out and guaranteeing an incredibly moist and tender result every single time.

Q2: What is a "meatloaf mix," and can I use just ground beef instead?

A classic meatloaf mix is a combination of ground beef, ground pork, and ground veal . This trio is considered the gold standard for the best flavor and texture. However, if you can't find it, you can absolutely use all ground beef . Just be sure to use a blend that is not extra-lean (like an 85/15), as you need some fat for a moist and flavorful result.

Q3: Do I need to use a liner in my slow cooker?

You don't have to, but using a disposable slow cooker liner can make the cleanup for a dish like this even easier!

Q4: Can I make this meatloaf ahead of time?

Yes, this is a perfect make-ahead meal! The flavors will be even better on the second day. You can prepare and cook the entire dish, let it cool, and store it in the refrigerator. Simply reheat individual slices in the microwave or a skillet.

Q5: Can I make this gluten-free?

Yes! To make this recipe gluten-free, simply substitute the panko breadcrumbs with your favorite gluten-free breadcrumbs or panko . Also, be sure to use a brand of Worcestershire sauce that is certified gluten-free.

The Best Juicy & Easy Slow-Cooker Meatloaf

A classic, comforting meatloaf made conveniently in a slow cooker, with the vegetables cooked right alongside it. The meatloaf is a traditional blend of beef, pork, and veal, mixed with panko breadcrumbs and seasonings. It is formed into a loaf and placed in the slow cooker with fingerling potatoes and carrots. After a long, slow cook, the meatloaf is brushed with a sweet and tangy glaze made from ketchup, brown sugar, and some of the cooking juices.

Author: Grace

Ingredients

2 1/4 pounds ground meatloaf mix (beef, pork, and veal)
1 cup panko breadcrumbs
2 large eggs
1 1/4 cups ketchup
2 tablespoons Worcestershire sauce
4 scallions, finely chopped
2 tablespoons chopped fresh parsley, plus more for topping
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
12 ounces small fingerling potatoes, halved lengthwise
3 carrots, sliced 1 inch thick
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar

Instructions

In a large bowl, combine the meatloaf mix, panko breadcrumbs, eggs, 3/4 cup of the ketchup, 1 tablespoon of the Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon of salt, and a few grinds of pepper. Mix with your hands until just combined.
Form the mixture into a 5-by-9-inch loaf.
Transfer the meatloaf to a 6-quart slow cooker. Scatter the potatoes and carrots over and around the meatloaf. Pour in the chicken broth.
Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours.
When the meatloaf is done, skim off any excess fat from the juices in the slow cooker.
In a small bowl, combine the remaining 1/2 cup of ketchup, 1 tablespoon of Worcestershire sauce, and the brown sugar. Whisk in 1/4 cup of the cooking juices from the slow cooker to create the glaze.
Brush the glaze over the top of the meatloaf. Cover the slow cooker and let the meatloaf rest for 10 minutes.
Remove the meatloaf from the slow cooker, slice, and serve with the cooked vegetables.

Notes

This is a one-pot meal where the meatloaf and vegetables cook together in the slow cooker.
Be careful not to overmix the meat mixture to ensure a tender meatloaf.
The recipe is designed to create leftovers, with the suggestion to use the remaining half for ‘Meatloaf Quesadillas’.

Find it online: https://www.eatswithsoul.com/easy-slow-cooker-meatloaf/