Ingredients
- 1. A tablespoon of olive oil for a touch of richness
- 2. A quarter cup of finely chopped onion for added flavor
- 3. Two large cloves of garlic, minced finely for a fragrant kick
- 4. One and a half teaspoons of freshly ground black pepper for a spicy twist
- 5. A teaspoon of salt to enhance the taste
- 6. Two pounds of extra-lean ground beef for a hearty base
- 7. Three slices of bread, toasted and crumbled for texture
- 8. A mix of seven tablespoons of Italian breadcrumbs for a crunchy coating
- 9. An additional tablespoon of Italian breadcrumbs for extra crispiness
- 10. One egg, lightly beaten for binding
- 11. Three and a half tablespoons of nonfat plain yogurt for a creamy touch
- 12. Two and a half tablespoons of Worcestershire sauce, split for depth of flavor
- 13. One can of canned tomato soup (15 ounces), divided for a saucy finish
- 14. A quarter cup of milk, or as needed for consistency
- 15. Half a cup of water to balance the flavors
- 16. Three teaspoons of brown sugar for a hint of sweetness
- 17. Two teaspoons of prepared mustard for a tangy kick
Step 1
Prepare your slow cooker by crafting 2 lengthy aluminum foil strips that will serve as handles for lifting out the meatloaf once cooked. Lay the strips in a cross formation at the base of the cooker, ensuring they are long enough to fold over the loaf later on.
Step 2
In a skillet, sauté diced onion and minced garlic in olive oil until the onion turns soft. This should take around 5 minutes. Season with a pinch of salt and pepper, then transfer the mixture to a bowl. Combine ground beef, crumbled bread, bread crumbs, egg, yogurt, 1 1/2 tablespoons of Worcestershire sauce, and half of the tomato soup in the same bowl. Mix thoroughly, adjusting the consistency by gradually adding a tablespoon of milk at a time until satisfactorily moist.
Step 3
Form the meat mixture into a sizable, circular loaf slightly smaller than the dimensions of your slow cooker. Gently place the loaf onto the foil strips in the cooker.
Step 4
Create a sauce by mixing the remaining tomato soup, Worcestershire sauce, water, brown sugar, and mustard in a separate bowl, then drizzle it over the meatloaf.
Step 5
Cover the slow cooker and let it simmer on Low for 8 to 9 hours or until the internal temperature reaches a minimum of 160 degrees F (71 degrees C).
Step 6
Once cooked, lift the meatloaf out using the foil handles and slice it as desired for serving.
Extra Tips & Suggestions
- 1. Utilize Mason Jars : Store leftover diced vegetables or sauce in mason jars for easy access when preparing your next meatloaf.
- 2. Freeze in Portions : Divide your cooked meatloaf into individual portions before freezing. This way, you can simply reheat a single serving for a quick and hearty meal.
Reviews
Zaylee
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Aitana
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June
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Hassan
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January 14, 2025Can't go wrong with a classic meatloaf, especially when it's made in a slow cooker! Easy peasy and oh so delicious.
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Lena
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