Slow-Cooked Meatloaf Meal

Ingredients

• 1 tablespoon olive oil
• ¼ cup minced onion
• 2 large cloves garlic, minced
• 1 ½ teaspoons freshly ground black pepper
• 1 teaspoon salt
• 2 pounds extra-lean ground beef
• 3 slices bread, toasted and crumbled
• 7 tablespoons Italian bread crumbs
• 1 egg, lightly beaten
• 3 ½ tablespoons nonfat plain yogurt
• 2 ½ tablespoons Worcestershire sauce, divided
• 1 (15 ounce) can canned tomato soup, divided
• ¼ cup milk, or as needed
• ½ cup water
• 3 teaspoons brown sugar
• 2 teaspoons prepared mustard

Step 1

Cut two long strips of aluminum foil—make sure they’re long enough to fit inside your slow cooker and hang over the edges so you can easily lift the meatloaf out later. Lay the strips in a cross shape at the bottom of the slow cooker, with the ends sticking out to use as handles.

Step 2

Heat some olive oil in a skillet over medium heat, then sauté the chopped onion and garlic until the onion softens, about 5 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 ½ tablespoons of Worcestershire sauce to the bowl. Mix everything together well. If the mixture feels too dry, stir in a bit of milk, one tablespoon at a time, until it’s moist but not soggy.

Step 4

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

Step 5

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

Step 6

Cover the slow cooker and let it cook on low for 8 to 9 hours. The meatloaf is done when the internal temperature hits at least 160°F (71°C).

Step 7

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