This meatloaf has become the preferred version in our house. Nothing wrong with the tried and true original, but there’s something satisfying about starting this early in the day and either coming home to a delicious smell (pre-Covid) or enjoying the scent as it fills the house while I’m on work Zoom calls. It’s also a slightly different texture to the traditional version that tastes great in a sandwich the following day. Don’t forget my recipe for secret ingredient mashed potatoes to have as a side!

Prep time – 15 minutes / Cook time – 7 hours

Meatloaf:

  • 2 lbs. ground beef (85/15)
  • 1 medium yellow onion, finely minced (divided)
  • 1 c. panko
  • 1 c. whole milk
  • 2 large eggs
  • 2 T. glaze (see below)
  • 1 t. kosher salt
  • 1/2 tsp black pepper

Glaze

  • 1 1/2 c. ketchup
  • 1/4 c. light brown sugar
  • 2 T. minced onion
  • 1 T.  yellow mustard
  • 2 t. Apple cider vinegar
  • 1 T. soy sauce
  • 1 T. Worchestire sauce
  • 1/2 t. black pepper

Combine all glaze ingredients in a small mixing bowl and whisk to combine. Set aside.

Line the bottom and up two of the sides of a 6 quart or larger slow cooker with aluminum foil. Spray lightly with non-stick cooking spray.

In a large bowl, mix ground beef, all but 2 T. of minced onion, panko, milk, eggs, 2 T. glaze, salt and pepper. Use your hands to mix until just combined, but don’t over mix.

Shape into an oval-like shape and place into the foil lined crock pot. Top with ½ cup of the glaze, cover, and cook on LOW for 6.50 hours.

When finished cooking, carefully lift out the meatloaf, using the foil overhang, and place on a baking sheet. Top with the remaining glaze and broil until glaze is bubbly.