Slow Cooker Meatloaf

This meatloaf has the best of both worlds: a great crust and a moist interior! The trick is lining your slow cooker and creating a water bath. Trust me, it's worth the effort!

Meat loaf
1 large egg, beaten
1 tablespoon skim milk
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1 slice whole-grain bread
1 tablespoon tomato paste
1/2 medium onion, diced (about 1/2 cup)
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 pound extra lean (91/9) ground beef

Sauce
1/4 cup no salt added ketchup
1 tablespoon brown sugar
1 teaspoon no salt added tomato paste

Combine the egg, milk, mustard, and Worcestershire sauce in a large mixing bowl. Tear or chop the bread into small cubes, add to the egg mixture and soak for about 5 minutes.
Add the remaining meatloaf ingredients and combine, using a fork.
Coat an 8-inch round glass or metal baking dish with nonstick spray. Transfer the meat to the dish and form into a meatloaf shape. Pour 1/2 cup water into the slow cooker liner to create a water bath for the baking dish. Set on low and cover. Cook for 6-8 hours.

One hour before eating, combine the sauce ingredients in a small dish.

Remove the lid from the slow cooker, and carefully (using an oven mitt or dry towel) remove the baking dish holding the meatloaf. Over a large bowl, slowly tilt the meatloaf to remove the fat that has pooled in the bottom of the dish. Pour the sauce over the meatloaf.
Return to the slow cooker, replace the lid and cook 1 more hour. Remove the meatloaf from the slow cooker, and cool slightly before serving.


Serving Size: Makes 8 slices, 2 slices per serving. (About 4 ounces per serving)