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1
Sauce: heat the butter and oil in a large skillet over med-high heat.
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2
Add the onions and thyme and saute until the onions begin to soften, about 3 minutes.
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3
Add the mushrooms and saute until they begin to color and the liquid in the pan evaporates.
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4
Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
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5
Whisk the flour and 1/4 cup broth together in a large bowl.
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6
Add the remaining broth and the soy sauce to the slurry and whisk until smooth.
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7
Pour the mixture into the cooker.
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8
Cover and cook on HIGH while you prepare the meat loaf.
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9
Meat Loaf: heat the oil in a small skillet over med-high heat.
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10
Add the onion, bell pepper, and sage and saute until the vegetables are softened, about 3 minutes.
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11
Cool the mixture and transfer to a large mixing bowl.
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12
Add the remaining ingredients.
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13
With clean hands or a large wooden spoon, mix together until well combined, being careful not to compact the mixture.
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14
Pat the meat into a loaf shape 6 inches long, 3 inches wide, and 2-3 inches tall.
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15
Set the loaf on top of the sauce in the slow cooker and cook on HIGH for 1 hour.
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16
Decrease heat to LOW and cook for 4-6 hours, until an instant-read thermometer inserted in the center reads 165 degrees.
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17
Remove the loaf from the cooker using two long, wide spatulas.
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18
Cover with foil and let rest 15 minutes.
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19
Season the sauce with salt and pepper.
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20
Cut the loaf into 1/2 inch slices with a serrated knife and serve napped with some of the sauce.
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21
Serve any remaining sauce on the side.
