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Slow-Cooker Brown Sugar Meatloaf
Andre Lewis

Slow-Cooker Brown Sugar Meatloaf

A foil sling lifts this family-size meatloaf out of the crock before it sits in its own juices. The low heat keeps the center moist, while a sticky ketchup glaze supplies the familiar top. Don't pack the beef hard; a dense loaf is usually a mixing problem, not a cooking problem.
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Prep Time 25 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 55 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 1/2 lbs 85-percent lean ground beef
  • 1 1/4 cups plain dry breadcrumbs
  • 1 cup whole milk
  • 2 large eggs beaten
  • 1 cup finely diced yellow onion
  • 2 tbsp Worcestershire sauce
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3/4 cup ketchup divided
  • 2 tbsp light brown sugar
  • 1 tbsp apple cider vinegar

Method
 

  1. Fold two long strips of heavy-duty foil into a cross-shaped sling in a 6-quart crockpot and coat it lightly with oil.
  2. Soak the breadcrumbs in the milk for 5 minutes, then add the beef, eggs, onion, Worcestershire, salt, pepper and 1/4 cup ketchup and mix gently.
  3. Shape the mixture into a compact 9-by-5-inch loaf on the foil sling.
  4. Mix the remaining ketchup with the brown sugar and vinegar, spread it over the loaf, and cook covered on low for 4 to 4 1/2 hours until the center reaches 160°F.
  5. Use the sling to move the loaf to a board, rest for 15 minutes, and slice into 10 portions.