Slow Cooker Meatloaf Supper Recipe

Name: Slow Cooker Meatloaf Supper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/4 cup minced onion; 2 large cloves garlic, minced; 1 1/2 teaspoons freshly ground black pepper; 1 teaspoon salt; 2 pounds extra-lean ground beef; 3 slices bread, toasted and crumbled; 7 tablespoons Italian bread crumbs; 1 tablespoon Italian bread crumbs; 1 egg, lightly beaten; 3 1/2 tablespoons nonfat plain yogurt; 2 1/2 tablespoons Worcestershire sauce, divided; 1 (15 ounce) can canned tomato soup, divided; 1/4 cup milk, or as needed; 1/2 cup water; 3 teaspoons brown sugar; 2 teaspoons prepared mustard

Servings: persons

1 tablespoon olive oil
1/4 cup minced onion
2 large cloves garlic, minced
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
2 pounds extra-lean ground beef
3 slices bread, toasted and crumbled
7 tablespoons Italian bread crumbs
1 tablespoon Italian bread crumbs
1 egg, lightly beaten
3 1/2 tablespoons nonfat plain yogurt
2 1/2 tablespoons Worcestershire sauce, divided
1 (15 ounce) can canned tomato soup, divided
1/4 cup milk, or as needed
1/2 cup water
3 teaspoons brown sugar
2 teaspoons prepared mustard

1
Cut 2 long strips of aluminum foil, long enough to sit in your slow cooker and hang over the sides to use as handles for removing the cooked meatloaf. Place the strips so they form a cross in the bottom of the slow cooker, making sure the ends are long enough to gather on top of the loaf.
2
Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Season with pepper and salt; transfer to a bowl. Add beef, crumbled bread, bread crumbs, egg, yogurt, 1 1/2 tablespoons Worcestershire sauce, and 1/2 the tomato soup. Mix well; if too dry, add milk 1 tablespoon at a time until moist but not soggy.
3
Shape mixture into a large, round loaf about 1/2-inch narrower than your slow cooker. Place loaf into the slow cooker on top of the aluminum foil strips.
4
Mix the remaining tomato soup and Worcestershire sauce, water, brown sugar, and mustard together in a bowl; pour over meatloaf.
5
Cover slow cooker and cook on Low for 8 to 9 hours; internal temperature should reach at least 160 degrees F (71 degrees C).
6
Remove meatloaf with the aluminum foil handles. Cut into slices.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/4 cup minced onion, 2 large cloves garlic, minced, 1 1/2 teaspoons freshly ground black pepper, and more.

Yes, Slow Cooker Meatloaf Supper falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Meatloaf Supper

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