I was never much of a meatloaf fan, that is, until I learned how to make it in my slow cooker. This recipe is SUPER easy – and makes an extremely moist and tender loaf. I LOVE it the next day on sandwiches.
Just a note that I only use grass fed lean ground beef so the cooking time varies slightly. What I’ve given is an approximate – learn to trust your crock! 😛
2 lbs lean ground beef
1/3 cup bread crumbs mixed with basil and parsley (GF crumbs work fine too!)
1/3 cup milk (I use almond)
- Line your slow cooker (I use a 6 quart) with aluminum foil. Make sure to leave some overhanging on the top so you can lift the meatloaf out with ease when it’s done. Lightly spray or oil the bottom of the aluminum foil to prevent sticking.
- Mix all the ingredients together in a large bowl. Don’t be afraid to get in there and get your hands dirty. It’s SO much easier to mix – and fun!
- Form mixture into a loaf shape and place in slow cooker. Make sure none of the meat is touching the sides of the crock.
- Cook on LOW for 7 to 8 hours, or HIGH for 5 hours. At the end of the time, turn slow cooker off and let the meat stand for 10 minutes before removing and serving.
*For added fun, place one or two hard boiled eggs in the centre of the loaf. GREAT for using up coloured Easter eggs (it delights the kids/freaks out the grown ups).