Slow-Cooker Meatloaf

From Cook's Country | February/March 2013

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 in addition to the more traditional milk. Adding… read more

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 in addition to the more traditional milk. Adding ground-up mushrooms to the mix imparted even more moisture and savory flavor, and microwaved shallot, herbs, and spices seasoned the base of ground beef and pork. Finally, our meatloaf gets a tangy glaze and a quick turn under the broiler.

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Serves 6

Premium brand saltines now come in a round format; if you are using square saltines, go with 16 instead of 18.

Ingredients

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