Slow-Cooker Meatloaf

Name: Slow-Cooker Meatloaf
Yield: Serves 6
Ingredients: 18 , saltines; 4 ounces, white mushrooms, trimmed; 3 tablespoons, milk; 1 1/2 tablespoons, Worcestershire sauce; 4 teaspoons, soy sauce; 1 teaspoon, salt; 3/4 teaspoon, pepper; 1 , shallot, minced; 1 tablespoon, vegetable oil; 2 , garlic cloves, minced; 1/4 teaspoon, dried thyme; 1/4 teaspoon, cayenne pepper; 2 , large eggs; 1 pound, ground pork; 1 pound, 85 percent lean ground beef; 6 tablespoons, ketchup; 1 tablespoon, packed brown sugar

8 comments

Appears in Cook's Country February/March 2013

Could we really make a tender, flavorful meatloaf in the slow cooker?

SERVES6

TIME4 hours on low

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 ...

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