This recipe is anything but regular old meatloaf! Everyone will love this moist version made in the slow cooker, with milk, mushrooms, and a little sage for extra flavor.One of the earliest cookware that I have purchased when we first came to the USA was a slow cooker. I’ve had mine for about 7 years now and it has truly been my best friend in the kitchen. I rely on it when we have guests. I like that you can just place your favorite ingredients there and then leave them to cook for 6-8 hours and you come back with the yummiest dish (as you smell the aromatic flavors waft through your house) and you didn’t even fuss. I can cook hours ahead of time which leave me more time to do other things (like clean the house perhaps before the guests arrive!). And of course, it’s indispensable in summer time ’cause I can cook desserts in it without having to turn on the oven. What a big help.
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1 and 1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
In a large bowl, combine the first six ingredients.
Crumble beef over mixture and mix well (mixture will be moist.)
Shape into a round loaf; place in a 5-qt.
Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees F.
In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through.
Let stand for 10-15 minutes before cutting.