Slow Cooker Zesty Meatloaf
As an alternative, you can form the meatloaf mixture into about fifty cocktail-size meatballs, bake at 350°F for 18 minutes, and then add them with the sauce (in Step 2) to the slow cooker; cover and cook on low for 3 hours.
Serves: 8Hands-on: 20 minutesTotal: 7 hours 30 minutesDifficulty: Easy
- 2 lbs. lean ground beef
- 1 large egg
- 1 can (10½ oz.) condensed French onion soup
- 1 tsp. salt
- ½ tsp. ground pepper
- 2 cups herb-seasoned stuffing mix or crushed seasoned croutons
- 1 can (15 oz.) tomato sauce
- 2 Tbsp. Worcestershire sauce
- ⅓ cup brown sugar, packed
- 2 Tbsp. red wine or balsamic vinegar
- Add the ground beef, egg, onion soup, salt, pepper, and stuffing mix or crushed croutons to a large bowl; mix well with your hands. Form into a loaf to fit the size (round or oval) of your slow cooker.
- Line the slow cooker with two pieces of heavy-duty aluminum foil long enough to reach up both sides of the slow cooker and over the edge, crossing one piece over the other. Place a piece of nonstick foil the size of the bottom of the slow cooker crock inside the crossed pieces of foil to form a platform for the meatloaf. (This is to make it easier to lift the meatloaf out of the slow cooker.)
- Put the meatloaf on the foil. Add the tomato sauce, Worcestershire sauce, brown sugar, and vinegar to a bowl and stir to mix. Pour over the meatloaf. Cover and cook on low for 7 hours or until the internal temperature of the meatloaf registers 165°F. Lift the meatloaf out of the slow cooker and transfer to a platter. Let rest for 10 minutes. Slice and serve with the sauce from the slow cooker.