It’s pretty hard to mess up a meatloaf most of the time. If you struggle with getting the moisture level just right though, slow cooking is going to help you a great deal. Instead of warming up the meat fast in the oven, it will heat slowly giving it more time to soak up the juices instead of letting them evaporate into thin air. This meatloaf is so moist you can practically cut it with a fork.
Check out what they are saying about this recipe over at All Recipes:
“This recipe is anything but regular old meatloaf! Everyone will love this moist version made in the slow cooker, with milk, mushrooms, and a little sage for extra flavor.”
When the temperatures rise in the warmer summer months, you can still enjoy a mouthwatering meatloaf without turning on the oven. Just make sure you plan ahead and give yourself five or six hours to let it cook to perfection in your favorite slow cooker.
Ingredients
2 Great Value eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon Morton’s salt
1/2 teaspoon rubbed sage
1/2 cup sliced fresh mushrooms
1 1/2 pounds ground beef
1/4 cup Heinz ketchup
2 tablespoons Dominos brown sugar
1 teaspoon ground mustard
1/2 teaspoon Lea & Perrins Worcestershire sauce
Instructions
Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Whisk up the eggs before adding it to the mixture for a better blend.
Thanks again to Rodney B Wiebe at All Recipes for his mouthwatering meatloaf.
Should be prepared mustard not ground mustard?