This is my usual meatloaf recipe (I cut the milk back by half, if I was baking the meatloaf I use 1 cup of milk) that I cook in the oven except I usually lay rashers of bacon over the top and they go lovely and crispy, but that won’t work in a slow cooker. This is the first time I have cooked a meatloaf in the slow cooker, it turned out lovely and moist, sometimes the baked one is a bit dry.
1 onion, finely chopped 2 tbsp butter
3 cups fresh breadcrumbs 2 eggs, 1/2 cup milk 1 tsp Dijon mustard (heaped)
fresh thyme, parsley and sage, finely chopped 1 tsp salt, 1/2 tsp fresh ground black pepper
500 g each of beef mince and pork mince
Saute onion in butter till soft. While the onion is cooking put the breadcrumbs, eggs, milk and mustard, into a large bowl, stir around till well mixed, add fresh herbs then the minced meats, add the cooked onion,mix it all together thoroughly (your hands are the best tool for this)
Put a piece of baking paper (big enough to fit inside your slow cooker and up the sides, as you will use it to lift the meatloaf into and out of the cooker) on a board (or oven tray) put the meatloaf mixture on it and mound into a loaf shape. Using the edges of the baking paper, lift up the meatloaf and lower into the slow cooker (the baking paper will still be underneath the meatloaf). Brush the meatloaf with: 2 tbsp tomato sauce, and 1 tbsp dark soy sauce mixed together. Put the lid on and cook on HIGH for 3 1/2 hours, leaving the lid ajar for the last 20 minutes of cooking, on LOW it would probably take about 6 hours.
I used the baking paper to lift it out of the slow cooker on to a large plate so I could slice it up, BE CAREFUL as there is a lot of cooking juices in the baking paper, if you can spoon some of them out, I didn’t realise this until I was halfway through and by sheer luck didn’t spill any.
You can use all beef if you like, I prefer the pork and mince mixture. You can use more mustard if you like or even tomato sauce (ketchup), I use quite a lot of fresh herbs. I usually fry a small piece of the meatloaf mixture to check that the seasoning is fine (use the pan you cooked the onions in)
One thing about cooking meatloaf in the slowcooker is that the meatloaf won’t really brown, which is why I put the tomato and soy sauce mixture on.