Mushroom-Infused Meatloaf with a Glaze

Ingredients

• Meatloaf:
• 1 onion, finely chopped
• 1 cup finely chopped mushroom
• ¾ cup milk
• 2 eggs, beaten
• 1 teaspoon salt
• 1 ½ pounds ground beef
• Glaze:
• ½ cup ketchup
• ¼ cup brown sugar
• 2 teaspoons ground mustard
• 1 teaspoon Worcestershire sauce

Step 1

Combin the chopped onion, mushrooms, milk, bread crumbs, eggs, and a pinch of salt in a large bowl. Break up the ground beef into small pieces and add it to the bowl, then mix everything together until just combined. Shape the mixture into a round loaf and pop it into your slow cooker.

Step 2

Set the slow cooker to low and let it cook for about 5 to 6 hours, or until the meatloaf is no longer pink in the center. If you have an instant-read thermometer, it should register at least 160°F (70°C).

Step 3

While the meatloaf is cooking, whisk together ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl to make the glaze. When the meatloaf is done cooking, spoon the glaze generously over the top.

Step 4

Let the meatloaf cook for another 15 minutes so the glaze gets nice and warm. Finally, transfer the meatloaf to a cutting board and let it rest for about 10 minutes before slicing. This helps keep it juicy and makes it easier to cut.