The Scoop
This isn't the dry, disappointing meatloaf of your childhood Sunday nightmares.
Meatloaf has entered its slow-cooker era, and honestly? It’s thriving. Â
This isn't the dry, disappointing meatloaf of your childhood Sunday nightmares. It’s tender, juicy, and topped with a sticky-sweet glaze that’s worth fighting over. The slow cooker does all the heavy lifting while a quick trip under the broiler creates that irresistible caramelized finish. Â
It’s comfort food dressed in its Sunday best and ready to steal the spotlight every weekend!Â
Ingredients
For the brown sugar-ketchup glaze:
- 1 1/2 cups ketchup
- 1/4 cup light brown sugar
- 2 tablespoons yellow onion, finely minced
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon black pepper
For the meatloaf:
- 2 pounds ground beef
- 1 1/4 cups yellow onion, finely minced
- 1 (6-ounce) box savory herb dried stuffing mix
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- fresh parsley, optional, to taste, chopped, for garnish
Directions
- In a medium bowl, add the ketchup, the light brown sugar, 2 tablespoons of the onions, the apple cider vinegar, and 1/2 teaspoon of the black pepper and whisk well to combine. Set it aside.
- In a container of a 6-quart or larger slow cooker, add a layer of aluminum foil on the bottom and up the sides of the container so there is a little overhang and lightly coat it with nonstick cooking spray.
- In a large bowl, add the ground beef, the remaining onions, the stuffing mix, the milk, the eggs, 2 tablespoons of the glaze mixture, the salt, and the remaining black pepper and with your clean hands, mix until just combined. Be careful not to overmix.
- Form the meatloaf mixture into an oval-like shape and place it into the prepared slow cooker.
- Evenly add 1/2 cup of the glaze mixture over the top of the meatloaf mixture.
- Cover the slow cooker and cook until the beef reaches an internal temperature of 145 degrees F, about 6 hours on low or about 3 hours on high.
- Preheat the oven broiler.
- Using the foil overhang, carefully lift the meatloaf from the slow cooker to an 18x26-inch baking sheet.
- Evenly top the cooked meatloaf with 2/3 cup of the glaze mixture.
- Broil the meatloaf until the glaze mixture is sticky and bubbly, about 2-3 minutes.
- Transfer the broiled meatloaf from the oven to a wire rack and let it rest for 5 minutes.
- Drizzle with the remaining glaze mixture.
- Garnish with the chopped parsley and serve.
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