Appears in Cook's Country February/March 2013
Could we really make a tender, flavorful meatloaf in the slow cooker?
WHY THIS RECIPE WORKS
To keep our meatloaf moist but not mushy after 4 hours in the slow cooker, we turned to a panade, which helps the meat maintain its juices. To keep the flavor meaty, we moisten our panade of saltine crumbs with Worcestershire and soy sauce ...