The milk-soaked breadcrumbs and slow cooking method help ensure moisture, but using ground beef with some fat (like 12%) also helps prevent dryness.
TIPS FOR SUCCESS:
Don’t overmix the meat mixture
Shape into uniform loaf for even cooking
Use oval slow cooker if possible
Drain excess fat before serving
Let rest 10 minutes before slicing
Check temperature reaches 160°F
Equipment
6-quart or larger slow cooker (oval shape preferred)
Ingredients
For the Meatloaf:
2 pounds ground beef 12% fat recommended
2 large eggs
1/2 cup milk
1/2 cup ketchup
3/4 cup dry breadcrumbs
1 1 oz packet Lipton onion soup mix
Optional Toppings:
Extra ketchup for glazing
Fresh parsley for garnish
Crispy fried onions
Instructions
In a medium bowl, combine eggs, milk, ketchup, breadcrumbs, and onion soup mix. Mix well with a spoon.
Add ground beef to mixture. Using clean hands, gently combine until just mixed – don’t overmix.
Shape mixture into a loaf and place in slow cooker.
Cover and cook on LOW for 5 hours.
Carefully spoon off excess fat from around meatloaf.
Let rest 10 minutes before slicing.
Notes
Make Ahead: Form loaf up to 24 hours ahead
Storage: Keeps 3 days refrigerated
Freezing: Freeze uncooked loaf up to 1 month
Variations: Can use part ground pork
Time Tip: Don’t lift lid during cooking
Serving: Perfect with mashed potatoes
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