Easy Slow Cooker Meatloaf Recipe

This slow cooker meatloaf recipe is easy to prepare and reliably successful. A sweet, sticky glaze, added during the final 15 minutes, gives this comforting classic a moist, succulent texture and plenty of flavour in every mouthful. Assemble it at lunchtime, leave it to cook slowly, and its tempting aroma will bring the family to the table by dinner.

Ingredients

Meatloaf:

• 180 ml milk
• 75 g seasoned breadcrumbs
• 2 large eggs
• 2 teaspoons dried minced onion
• 1 teaspoon salt
• ½ teaspoon rubbed sage
• 680 g beef mince
• 120 g fresh mushrooms, sliced

Glaze:

• 60 ml ketchup
• 2 tablespoons brown sugar
• 1 teaspoon ground mustard
• ½ teaspoon Worcestershire sauce

Directions

1. To make the meatloaf, whisk the milk, breadcrumbs, eggs, minced onion, salt and sage together in a large bowl.
2. Add the beef mince and mushrooms, stirring until thoroughly mixed.
3. Form the mixture into a rounded loaf and put it in a 4.7-litre slow cooker. Cover and cook on Low for 5 to 6 hours, until a meat thermometer registers 71°C.
4. For the glaze, whisk together the ketchup, brown sugar, mustard and Worcestershire sauce in a small bowl.
5. Remove the lid from the slow cooker and spoon the glaze over the meatloaf. Cover again and cook on Low for around 15 minutes, until the sauce is heated through.
6. Using two spatulas, carefully transfer the meatloaf to a serving plate. Cover it with foil and leave to rest for 10 minutes before slicing, so the juices remain inside.

Recipe Tip

A foil sling can help you lift the meatloaf out of the slow cooker more easily. Arrange several long strips of heavy-duty aluminium foil in a criss-cross pattern across the base of the cooker, leaving the ends extending up to its rim. Set the meatloaf on top. Once cooking is complete, carefully use the foil strips as handles to lift out the meatloaf and move it to a serving platter.

Nutrition Facts (per serving)