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.
I have quite a few recipes that I cook in the slow cooker over and over again. One of them is the Meatloaf – a classic American comfort food. If you don’t do it right, meatloaf can be dry and bland. But since this one is cooked in the slow cooker, it has never happened to us. It always comes out moist and flavorful, too. For this I am indebted to Taste of Home’s – Melt-in-Your-Mouth-Meat-Loaf recipe. I adapted it to suit my small family and, at that time, used the the ingredients available in my pantry. Since it all worked out well (sometimes we finish the whole loaf in one sitting, courtesy of William!) I decided to just stick to my simple adaptation.
Also, since we have been dabbling on a more gluten-free diet, I have replaced the breadcrumbs with ground almonds, but if you’re not into this, feel free to just use bread crumbs. Honestly, I can’t say which is better because they are both good. I don’t even miss the breadcrumbs when I use the ground almonds but I leave that decision to you! Enjoy!
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