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Pop this meatloaf in your slow cooker and let it handle all the hard work. You'll end up with super soft, juicy meat that's total comfort food—without the usual chaos in your kitchen.
I first tried this on a rainy Sunday because I wanted something cozy that didn't take hours at the stove. Now, it's the go-to dish any time we have a family get-together.
Tasty Ingredients
- Breadcrumbs: soak up any extra juices to keep things together
- Brown sugar: brings a sweet touch that balances out the ketchup on top
- Eggs: work as the glue that holds everything in place while it's cooking
- Worcestershire sauce: adds a rich, deep flavor that makes a huge difference
- Ketchup: sweet and tangy, classic for that old-school touch
- Lean ground beef: 907 g keeps it lighter while still giving that great bite
- Carrots: peeled, soak up flavors and turn out perfectly cooked
- Mustard, garlic powder, salt, pepper: comes together for just the right seasoning kick
- Italian sausage: 226 g for extra savory flavor, totally changes the game
- Finely chopped onion: helps with moisture and gives more flavor in every bite
Detailed Step-by-Step
- Serving time:
- Once it's all cooked, just pour off the extra liquid from the slow cooker. Let it chill for a few minutes so the juices stay in, then slice and serve.
- Long cook:
- Pour your sauce right on top so it covers everything, close the lid and let it cook for 4 hours high or 8 hours low. Pick what works best for your schedule.
- Whipping up the sauce:
- Use the same bowl to mix what’s left of the ketchup, brown sugar, garlic powder, and some Dijon mustard. This stuff caramelizes for a sticky, super tasty glaze.
- Form your loaf:
- Grab your meat mixture with your hands and pat it into a loaf shape. It needs to hold together but don’t squish too hard. Move your loaf gently on top of those carrots in the slow cooker.
- Meat mix:
- Throw the ground beef, skinless Italian sausage, chopped onion, ketchup (190 ml), breadcrumbs, eggs, garlic powder (half teaspoon), Worcestershire sauce, salt and pepper into a big bowl. Smash it all together by hand until it’s just mixed—don’t overdo it so it stays soft.
- Getting your base ready:
- Lay the carrots in the bottom of your slow cooker. That keeps your loaf from soaking in liquid and the carrots get all tender and flavorful too.
The blend of ground beef and spicy Italian sausage is honestly the secret move here. I got this combo from a meal at my Italian grandma’s place and haven't made it any other way since. The sausage adds such a punch you can actually cut back the spices.
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Leftovers Storage
Just put your meatloaf in a sealed container and keep it in the fridge for up to four days. I like to slice it up and fry the pieces in a pan with a dab of butter to crisp them up. If you want to freeze it, cut single portions and freeze them for three months tops. Thaw them overnight in the fridge then reheat the next day.
Twist It Up
Don’t feel boxed in by these steps. Toss in some chopped bell peppers, throw in sautéed mushrooms, or hide shredded cheese in the middle for a melty surprise. For something lighter, swap half the meat for ground turkey. Honestly, you can play around and make it your own every time.
Side Dish Ideas
A smooth mashed potato is awesome for soaking up all that sauce. Pair with something crunchy and fresh, like a green salad, to keep things balanced. If you're going full comfort, bring out buttery peas or almond green beans. Leftover slices make killer sandwiches for lunch tomorrow too.
Frequently Asked Questions
- → How can I make a moist meatloaf in the slow cooker?
To keep your meatloaf soft, mix your ingredients really well until smooth, and shape it evenly using your hands. The slow cooker also helps lock in moisture.
- → What sides go best with this meatloaf?
This dish works great with creamy mashed potatoes, sautéed veggies, or even a crisp green salad to round out your meal.
- → Can I swap carrots for another vegetable?
Sure! Try using potatoes, sweet potatoes, or even celery root for a unique twist on this classic dish.
- → Can this be made ahead of time?
Definitely! You can prep the mix, keep it in the fridge, and cook it the next day. You can reheat leftovers too!
- → What should I do if the meatloaf releases a lot of juice during cooking?
It’s normal for it to release some liquid. Just drain any excess before serving so your dish isn’t soggy.