Friday, September 2, 2016

ATK Slow Cooker Meat Loaf

  • 4 cloves garlic, minced
  • 1 Tbsp kosher salt
  • 2 Tbsp fresh thyme (omitted)
  • 1 Tbsp fresh rosemary, chopped (replaced with d. parsley)
  • 3 slices sandwich bread, chopped
  • ½ cup whole milk
  • 2 - 3 lb ground beef, 85 percent lean
  • 2 large shallots (subbed half small onion)
  • 2 large eggs
  • 1 Tbsp paprika
  • 1 Tbsp soy sauce
  • 1 Tbsp tomato paste (omitted)
  • 2 Tbsp Dijon mustard
  • 3 Tbsp Worcestershire sauce
  • 1 Tbsp molasses
  • ½ cup ketchup
  1. Mince garlic. Sprinkle with 1 Tbsp of kosher salt to help break down the garlic. Chop herbs into mixture. Place in the bottom of a mixing bowl.
  2. Chop the slices of sandwich bread into small cubes and soak in ½ cup of whole milk to moisten for about 30 seconds. Add the cubes soaked in milk to the mixing bowl.
  3. Place the meat in the mixing bowl.
  4.  Mince the shallots directly over the bowl.
  5. Add eggs, Worcestershire, soy sauce, Dijon mustard, tomato paste, and paprika to the mixing bowl.
  6. Use your hands to mix all the ingredients and form a loaf. Place the meatloaf in your slow-cooker.
  7. Mix the ketchup and molasses. Brush on the meatloaf.
  8. Cover the slow-cooker with the lid and turn to the lowest setting. Cook for 4 hours.

    adapted from ATK recipe here: