Slow Cooker Meatloaf– Best Meatloaf Ever!

I love, love Cooks Illustrated.  It’s my go-to place when I’m looking for a tested and trustworthy recipe.  I also really like Ina Garten, Epicurious. Alton Brown and Tyler Florence.  But I digress… I’ve been doing a lot of slow cooker recipes for my family recently since I’m so busy these days teaching cooking lessons.  Funny huh?  The cooking teacher doesn’t have time to make dinner.  I came across a slow cooker meatloaf recipe in Cooks Illustrated and made a few modifications to come up with this To Die For recipe. It’s moist without being soupy and really flavorful.  Drag out that slow cooker and give it a whirl.

Slow Cooker Meatloaf– Best meatloaf ever!

Yield: 8 servings

Slow Cooker Meatloaf– Best meatloaf ever!

Inspired by slow cooker meatloaf recipe from Cooks Illustrated

Ingredients

  • 16 square saltine crackers
  • 4 
ounces baby bella mushrooms, cleaned and stems trimmed
  • 3 
tablespoons milk
  • 1 1/2 
tablespoons Worcestershire sauce
  • 4 
teaspoons soy sauce
  • 1 
teaspoon salt
  • 3/4 
teaspoon pepper
  • 1 
medium shallot, minced
  • 1 
tablespoon light olive oil
  • 2 
garlic cloves, minced
  • 1/4 
teaspoon dried thyme
  • ½ teaspoon dried basil
  • 2 
large eggs
  • 2 
lbs. meatloaf mix (equal parts ground chuck, ground veal, and ground pork.
  • 6 
tablespoons bottled chili sauce

Instructions

  1. In a food processor, combine saltines, mushrooms, milk, Worcestershire, soy sauce, salt, and pepper and process 15-20 seconds until a paste forms. Transfer to large bowl.
  2. Combine shallot, oil, garlic, thyme, and basil in small bowl and microwave 90 seconds, stirring halfway through cooking. Whisk shallot mixture and eggs into the saltine mixture.
  3. Spray inside of slow cooker with cooking spray. Add meatloaf mix to saltine mixture and knead with hands until thoroughly combined.
  4. Tear off an 18-inch long piece of heavy-duty aluminum foil. Form meat mixture into 9 by 4-inch loaf and place crosswise over center of foil- to make a sling. Carefully transfer meatloaf and foil into the slow cooker. Cover and cook until meatloaf registers 160 degrees, about 4 hours on low.
  5. Adjust oven rack 5 inches from broiler element and pre-heat broiler. Using the foil sling, transfer meatloaf to rimmed baking sheet and brush with chili sauce. Broil until sauce on top is bubbly and slightly brown, 5 to 7 minutes. Transfer to serving dish, discard foil sling, and tent loosely with additional foil. Rest for 10 minutes before slicing and serving with additional warmed chili sauce, if desired.
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