Slow Cooker Meatloaf
This works well with any favorite meatloaf recipe. I use whatever spices I have or feel like when tossing this together.
This works well with any favorite meatloaf recipe. I use whatever spices I have or feel like when tossing this together.
- Carbohydrate 189.1136707 g
- Cholesterol 3475.77711 mg
- Fat 519.39094128 g
- Fiber 26.2426222630751 g
- Protein 389.962886668 g
- Saturated Fat 190.3640148828 g
- Serving Size 1 1 Serving (2731g)
- Sodium 3262.8006836 mg
- Sugar 162.871048436925 g
- Trans Fat 126.221962748 g
- Calories 7046 calories
Step-by-step
- Mix everything but ketchup in a large bowl.
- Spray a 5-7 quart slow cooker with cooking spray.
- Shape meat mixture in a loaf shape in slow cooker.
- Cook on HIGH 1 hour.
- Reduce to LOW and cook for an addtional 3-3.5 hours.
- If needed carefully drain fat.
- Cover loaf in ketchup and replace cover.
- Cook on low for 15 more minutes.
- Remove meatloaf cover with foil and let set for a few minutes before cutting.
Adapting the Binder
Traditional American meatloaf relies heavily on breadcrumbs soaked in milk to maintain moisture during oven baking. Oats provide an alternative binder, absorbing liquid effectively while adding a dense structure that holds up well during extended moist-heat cooking. When substituting rolled oats for breadcrumbs, maintain a one-to-one volumetric ratio. The liquid component, whether water, beer, milk, or broth, hydrates the oats before the proteins in the beef and eggs coagulate.
Managing Moisture and Heat
Unlike baking sheets that allow fats to render away into open air, slow cookers trap moisture inside a sealed ceramic vessel. Cooking on high for the initial hour jump-starts the thermal process, followed by a drop to low heat for three to three-and-a-half hours to finish cooking without drying the exterior. Draining excess accumulated fat carefully halfway through prevents the meat from boiling in its own juices, preserving the intended loaf shape.
Resting and Slicing
Allowing cooked meat to rest before slicing is essential for moisture retention across all ground meat preparations. Letting the loaf sit covered in foil for five to ten minutes permits internal juices to redistribute evenly throughout the protein matrix. Slicing too soon causes the loosened moisture to bleed onto the cutting board, resulting in crumbly portions.
