Comforting Meatloaf Supper Made in a Slow Cooker

Ingredients 0/16

Step 1

Tear two long strips of aluminum foil, long enough to fit inside your slow cooker with some extra hanging over the edges—that way, you’ll have handy handles to lift the meatloaf out later. Lay the strips in the slow cooker so they cross in the middle, making sure the ends are long enough to gather on top once the meatloaf is done.

Step 2

Heat a bit of olive oil in a skillet over medium heat. Toss in the chopped onion and garlic, cooking until the onion softens and becomes fragrant—about five minutes. Season with a little salt and pepper, then transfer this mixture to a large bowl.

Step 3

Add the ground beef, crumbled bread, breadcrumbs, egg, yogurt, half of the tomato soup, and 1 1/2 tablespoons of Worcestershire sauce to the bowl with the onions. Mix everything together well. If the mixture feels too dry, stir in milk a tablespoon at a time until it’s moist but not soggy.

Step 4

Shape the meat mixture into a round loaf that’s just a bit smaller than your slow cooker’s width, and place it right on top of the foil in the slow cooker.

Step 5

In a separate bowl, combine the remaining tomato soup, Worcestershire sauce, water, brown sugar, and mustard. Pour this sauce over the meatloaf, spreading it evenly.

Step 6

Cover the slow cooker and cook on low for 8 to 9 hours. The meatloaf is done when it reaches an internal temperature of 160°F.

Step 7

When it’s ready, use the foil handles to carefully lift the meatloaf out. Slice it up and enjoy!