Slow Cooker Meat Loaf

By Tonya_Speed

NUTRITION per serving: 666 Calories; 41g Fat; 48g Protein; 24g Carbohydrate; 2g Dietary Fiber; 219mg
Cholesterol; 1080mg Sodium. Exchanges: 1 Grain (Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 1/2 Other.
Points: 16

Ingredients

• 1 cup Italian bread crumbs
• 2/3 cup ketchup, divided
• 1 medium onion, finely chopped
• 2 eggs, slightly beaten
• 1 1/2 tablespoons Worcestershire sauce
• Salt and pepper to taste
• 3 pounds extra-lean ground beef
• 1 tablespoon Dijon mustard
• Aluminum foil wrap
• Small rack OR vegetable steamer that will fit inside slow cooker

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a large bowl, combine bread crumbs, 1/2 cup of the ketchup, onion, eggs,
Worcestershire sauce, salt and pepper and beef. Form into a loaf that will fit into your slow cooker, either rounded or oblong. Take two 2-foot long pieces of aluminum foil and fold each piece in half and then in half again so that you end up with two 24-inch-long piece of aluminum foil that are about 3 inches wide. Place metal rack OR
vegetable steamer inside slow cooker. Take the two pieces of aluminum foil and lay one on top of the other (one
vertically and one horizontally) so that they cross in the middle of each strip. Place meat loaf on the aluminum
strips, bring ends up over the top of the meat loaf and join the ends of the aluminum foil so that you have a
“handle” which you will use to lift the meatloaf in and out of your slow cooker. Place meatloaf in slow cooker on top of the rack OR steamer. Cover and cook on low heat setting for about 7 hours. About 20 minutes before you are
ready to serve, mix the remaining ketchup and the mustard and spread on top of the meatloaf. Move foil handles
around as needed so that you can coat entire top of the meatloaf. Cover slow cooker and crank heat setting up to
high; cook for another 15 minutes, or until ketchup/mustard glaze is nicely set. Use foil handles to carefully lift
meatloaf from slow cooker to a serving platter.

SERVING SUGGESTION: Serve with garlic smashed russet potatoes, steamed green beans and baby carrots.