Ingredients:

  • 2 lb Ground Beef (85% lean)
  • 1 medium Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 cup Plain dried breadcrumbs or Panko
  • ½ cup Milk (Whole milk or half-and-half)
  • 2 large Eggs, lightly beaten
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 5 tsp Salt
  • ½ tsp Freshly ground Black Pepper
  • ½ cup Ketchup
  • 2 Tbsp Brown Sugar (Packed light or dark)
  • 1 tsp Apple Cider Vinegar
  • Meat Drippings (from the crock pot)
  • 2 Tbsp Unsalted Butter
  • 3 Tbsp All-Purpose Flour
  • 2 cups Low sodium Beef Broth or stock
  • 1 tsp Browning Sauce (optional)

Instructions:

  1. Soak the Binder: In a small bowl, combine the milk and breadcrumbs. Stir lightly and set aside for 5 minutes to allow the breadcrumbs to fully absorb the liquid.
  2. Mix the Loaf: In a large bowl, whisk together the beaten eggs, diced onion, minced garlic, Worcestershire sauce, thyme, salt, and pepper. Add the soaked breadcrumbs mixture and the ground beef. Use your hands to gently combine the ingredients. Do not overmix.
  3. Prepare the Crock Pot: Form the mixture into a long, oval loaf shape (approximately 9x5 inches). Create a 'sling' out of two long pieces of heavy-duty foil in a cross shape inside the slow cooker to lift the loaf, and place the meatloaf directly on the foil.
  4. Apply Glaze: Whisk together the ketchup, brown sugar, and apple cider vinegar in a small bowl. Spread about half of the glaze mixture evenly over the top and sides of the meatloaf, reserving the remaining glaze.
  5. Cook and Rest: Cover and cook on LOW for 7–8 hours or HIGH for 3.5–4 hours. The meatloaf is ready when the internal temperature reaches 160°F (71°C). Lift the loaf out and let it rest on a cutting board, covered loosely with foil, for 10 minutes before slicing. (Optional finish: Brush with remaining glaze and broil for 2–3 minutes for a caramelized crust).
  6. Make the Gravy: Carefully pour all the liquid/drippings collected in the slow cooker into a measuring cup and allow the fat to separate. Melt the butter in a saucepan. Whisk in the flour and cook for 1–2 minutes. Measure out 3 tablespoons (45 ml) of the clear rendered fat from the drippings and whisk into the roux. Slowly whisk in the beef broth until smooth.
  7. Thicken Gravy: Bring the mixture to a gentle simmer, whisking frequently. Stir in 1/2 cup (120 ml) of the clear meat drippings (discarding excess fat). Add the browning sauce (if using) and adjust seasoning. Simmer until the gravy coats the back of a spoon. Serve warm over the sliced meatloaf.