Ingredients
- 2 pounds (900 g) ground beef
- 3 cloves garlic, diced
- 2 eggs, lightly beaten
- 1 onion, diced
- 2 tablespoons (30 ml) low sodium Worcestershire sauce, divided
- 1/2 cup (125 ml) Parmesan cheese
- 1/2 cup (125 ml) heavy cream
- 3/4 cup (175 ml) no salt breadcrumbs
- 1 teaspoon (5 ml) fresh rosemary, chopped
- 1 teaspoon (5 ml) fresh thyme, chopped
- 1 teaspoon (5 ml) fresh parsley, chopped
- 1 teaspoon (5 ml) ground black pepper
- 1/4 cup (60 ml) no salt ketchup
- 2 tablespoons (30 ml) brown sugar
- 1 teaspoon (5 ml) Dijon mustard
Directions
Place garlic, eggs, onion, half of the Worcestershire sauce, Parmesan cheese, heavy cream, breadcrumbs, fresh herbs, and pepper into a large bowl and mix well. Crumble the ground beef over top and mix all ingredients very well so that everything is incorporated together. You don’t need to worry about over-mixing as you do with other recipes. Because it cooks as such a low temperature, it will stay moist no matter how much you mix it.
Shape mixture into a loaf shape and transfer to a 6-quart slow cooker. Place the lid on, turn heat to low and cook for 6 hours.
Combine the ketchup, brown sugar, remaining tablespoon of Worcestershire sauce, Dijon mustard, and a pinch of ground black pepper. Whisk to mix all ingredients, then drizzle over the meatloaf.
Leave the lid off the slow cooker, turn heat to high and cook for another 30 minutes, until the glaze sets.
Remove meatloaf from slow cooker to cutting board. Allow to rest for 5 minutes before slicing.
Although this is a traditional meatloaf recipe, you can switch it up any way you’d like. Add black olives and lots of oregano for a Greek spin, or use fresh cilantro and chili spices for a Mexican twist. One of the best things about meatloaf is that it can be whatever you’re in the mood for!
Note: All slow cookers are a little bit different in temperature and calibration.
